Fried Chicken Recipe
buttermilk-fried pickle-brined chicken thighs, black pepper and cream cheese grits, pickled cucumbers, fresno chilies, honey brown butter
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Ingredients
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Fried Chicken
Method
Preparation
- 1
Marinate Chicken
In a large bowl, mix the buttermilk and pickle brine. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare Grits
In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits and reduce the heat. Cook for about 20 minutes, stirring occasionally until thickened. Stir in the cream cheese, salt, and black pepper.
- 3
Fry Chicken
Remove the chicken from the marinade and let excess buttermilk drip off. In a shallow dish, mix flour, salt, black pepper, and cayenne pepper. Dredge each thigh in the flour mixture, coating well. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for about 6-8 minutes on each side until golden brown and cooked through. Drain on paper towels.
- 4
Make Honey Brown Butter
In a small saucepan, melt the butter over medium heat until it starts to brown. Add honey and stir well, cooking for an additional minute.
- 5
