The Misses Buttermilk Chicken Recipe

Marinate the Chicken

In a large bowl, combine the buttermilk, Old Bay seasoning, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Coat the Chicken

In another bowl, place the all-purpose flour. Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each thigh in the flour, ensuring an even coating.

Fry the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, carefully add the coated chicken thighs. Fry for 6-8 minutes per side until golden brown and cooked through. Remove and drain on paper towels.

Make the Pickle Brine

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.

Pickle the Cucumbers

Slice the cucumbers and add them to the brine. Stir in the dill. Let cool to room temperature, then refrigerate for at least 2 hours before serving.

Prepare the Aioli

In a bowl, whisk together the egg yolks, minced garlic, and lemon juice. Slowly drizzle in the olive oil while whisking continuously until the mixture thickens. Season with salt to taste.

Prepare the Old Bay Honey

In a small bowl, combine the honey and Old Bay seasoning. Stir until fully mixed.

Assemble the Dish

Place the fried chicken thighs on a plate. Top with the house pickles, drizzle with house aioli, and finish with a touch of Old Bay honey. Serve immediately.