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This tasty recipe is a twist on a classic hit! Take your chicken breasts and marinate them overnight in a closed container with 2 cups of your favorite Rick's Picks pickle brine!
Love the spicy, cayenne flavor of mean beans?
Pour 2 cups into your sealed container, add your raw chicken to marinate overnight in the brine. Get ready for your best chicken yet!
Ingredients
6 Boneless skinless chicken thighs
2 C. Dill pickle juice
1 C. Buttermilk
1 C. All purpose flour
1 tsp. Salt
¾ tsp. Pepper
Oil for frying
Instructions
Let marinate overnight in the fridge.
Preheat the oven to 350 degrees.
Add the buttermilk to one bowl and the flour, salt and pepper to another.
Dip the chicken in the buttermilk and then dredge in the seasoned flour.
Heat the oil in a deep sided skillet over medium high heat until the oil reaches 350
degrees.
Fry the chicken evenly for 5-6 minutes per side.
Transfer the chicken to a baking sheet.
Bake for 6-8 minutes until cooked through.
Nutrition
Calories: 363kcal | Carbohydrates: 34g | Protein: 31g | Fat: 12g | Saturated Fat: 3g
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