by Chef Matthew Krenz

After the second wave of inclement weather, it was time for something hearty and familiar. I haven’t made fried chicken at home in years. I’ve been buying whole chickens as it’s considerably cheaper these days and had some drumsticks and thighs just waiting for me. I soaked them in the brine overnight and fired up the Dutch oven to get a nice crispy breader. It was so easy, and so tender and juicy, I had to get it on here so other people can try it. Slow down for a day and enjoy some pickle brined fried chicken. Cheers! 

Pickle Brine Fried Chicken
Serves 4-6 

6-8 pieces chicken drumsticks and thighs
1 ½ c. pickle brine (I dumped the brine out of a garlic dill jar we had in the fridge)
2 tbsp. rotisserie chicken seasoning (or similar)
2 c. self-rising flour
¼ c. corn starch 
6 c. frying oil
Salt, to taste
Lemon wedges, to serve
Hot sauce, to taste

1. In a mixing bowl, add your chicken and pickle brine. Cover with plastic wrap and make sure its fully covered. Allow to chill overnight or up to 12 hours.
2. In a Dutch oven or deep cast iron skillet, add your frying oil and heat to 325°F.
3. Meanwhile, in a medium mixing bowl, add your seasoning, self-rising flour, and corn starch, then stir until well blended. 
4. Pull the chicken out of the brine and coat with the flour mix. If you want it extra crispy, add some flour back to the pickle brine and dip the chicken back into the brine and then in the flour again.  
5. Carefully drop the chicken into the oil and fry until the chicken reaches an internal temperature of 175°F-185°F. Remove with a wire strainer or slotted spoon and allow to rest for 3-5 minutes before eating. 
6. Season to taste; enjoy hot with a squeeze of lemon or your favorite hot sauce.