It is no secret I like to brine pretty much anything that benefits from the process. For a lot of meats, brining is far more beneficial than marinading. You can add any flavors you want to the liquid and they will soak all the way to the core of the meat. The end result is always tender, juicy and is such a great way to play in the kitchen.
Like the whole roasted Pickle Chicken that came before, I used the leftover juice from a jar of pickles to brine boneless skinless chicken breasts.
When using pickle juice as a brine, the result will be based on your brand of/recipe for pickle juice so be sure to use juice from a pickle you like and don’t be scared to add additional herbs and spices. This particular batch was a from a hearty garlic pickle so I didn’t add anything else – just straight up pickle juice and remaining contents of the jar.
After an overnight soak in the pickle juice, I dredged the breasts in spicy buttermilk and seasoned flour and then got to work on some of the most delicious fried chicken I’ve ever had.
Pickle Brined Fried Chicken Breasts
- 4 boneless skinless chicken breasts
- 2 cups pickle juice
- 1 cup buttermilk
- 1 teaspoon sriracha sauce
- 2 cups of flour
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon poultry seasoning
- 2 cups of high smoke point oil for frying
In a bowl, place the chicken breasts in the pickle juice. Brine for 4-6 hours or even overnight if you want.
Drain the chicken and discard the pickle juice. In a bowl, combine the buttermilk with the sriracha sauce. Add in the chicken and allow to soak while you prepare your seasoned flour.
In a separate container or bowl, combine the flour, salt, pepper, garlic powder, paprika, cayenne pepper, and poultry seasoning together
Remove the chicken breasts from the milk, letting any excess drain, and dredge in the flour. Repeat, putting it back in the milk and again back in the flour. Place the floured breasts on a plate or rack and just let it hang out while you heat your oil. This will help the coating stick a little better.
In your preferred pan, heat the oil until a sprinkle of flour sizzles when it hits the pan. However, make sure the oil is not smoking. Very carefully lower the chicken breasts into the oil. Fry for 7 or 8 minutes on each side until golden brown and cooked through. Remove the breasts from the oil and drain on paper towels or a rack over a cookie sheet.