Pickle-brined and panko-breaded fried chicken served with cheddar chive biscuits and pickles.

Place the chicken pieces in a bowl and cover them with pickle juice. Let them brine in the refrigerator for at least 2 hours, or overnight for best results.

Brine the Chicken

In one bowl, combine the all-purpose flour with salt, black pepper, paprika, and garlic powder. In a second bowl, whisk together the buttermilk and egg. In a third bowl, place the panko breadcrumbs.

Prepare the Breading Station

Remove the chicken from the brine and pat dry. Dredge each piece in the seasoned flour, shaking off the excess. Dip into the buttermilk mixture, then coat thoroughly with panko breadcrumbs.

Bread the Chicken

Heat oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken pieces, cooking in batches if necessary. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).

Fry the Chicken

Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve warm with pickles on the side.

fried chicken

Recipe information

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