Fried Chicken Recipe
Pickle-brined and panko-breaded fried chicken served with cheddar chive biscuits and pickles.
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Ingredients
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Fried Chicken
Method
Cooking Instructions
Brine the Chicken
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.
Prepare the Breading Station
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.
Bread the Chicken
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.
Fry 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).
Drain and Serve
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.