Dill Southern Brined Fried Chicken Recipe
Boneless fried chicken, served with pickles.
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Ingredients
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Chicken Marinade and Coating
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, dill pickles, salt, and black pepper. Add the boneless chicken thighs to the mixture and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
Prepare the Coating
In a separate bowl, mix the all-purpose flour, cornstarch, dried dill weed, garlic powder, onion powder, paprika, cayenne pepper, and additional salt and pepper. Stir until well combined.
- 3
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Allow excess marinade to drip off, then dredge each piece in the flour mixture, ensuring an even coat. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary. Cook for about 5-7 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- 6
Drain and Serve
Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Serve hot with dill pickles on the side.