1 cup pickle juice (from Wahlburgers Dill Pickle Chips)
8 chicken thighs or drumsticks (bone-in, skin-on)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
Vegetable oil, for frying
1. Brine the Chicken: Place the chicken pieces in a large resealable plastic bag or a glass dish. Pour the pickle juice over the chicken, ensuring all pieces are submerged. Seal the bag or cover the dish and refrigerate for 4 to 12 hours.
2.Prepare the Coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
3. Prepare the Buttermilk: Pour the buttermilk into another shallow dish.
4. Coat the Chicken: Remove the chicken from the pickle brine and pat dry with paper towels. Dredge each piece of chicken in the seasoned flour, shaking off any excess. Dip the chicken into the buttermilk, allowing any excess to drip off. Dredge the chicken again in the seasoned flour, pressing to adhere the coating.
5. Fry the Chicken: In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd the pan. Fry for about 10-12 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C). Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
6. Serve: Serve the pickle-brined fried chicken hot, with Wahlburgers Dill Pickle Chips on the side for an extra pickle punch.
