7 HOURS | Medium | SERVES 4-6
Nutrition per serving:
500 Cals, 35g Protein, 30g Carbs, 24g Fat, 1g Sugar
Ingredients
- 4-6 boneless skinless chicken breasts, cut into “bun size” pieces
- 32 oz classic dill pickle brine (my preference is Claussen)
- 3 cups of all purpose flour
- 1 cup corn starch
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 5 eggs
- Vegetable oil for frying
Instructions
Prep and Marinate
- Place the chicken breasts in a large ziploc bag and pour over the dill pickle brine. Seal the bag and marinate 6 hours or overnight.
- In a large bowl, combine the flour, corn starch, salt, pepper and chili powder. Mix well.
- Beat the eggs in a medium bowl.
Frying
- Fill 1-2 frying pans (depending on the size of the pan) with about 1/2 inch of vegetable oil and heat over medium high heat.
- When the oil is hot, remove the chicken breasts from the brine and place each breast in the egg wash. Allow excess egg to drip off of breast before dredging the breast in the flour mixture until thoroughly coated.
- Place the chicken breasts in the frying pan for 5-7 minutes per side depending on thickness of the breast until the internal temperature of the chicken is 165 degree fahrenheit and the batter is golden brown.
- Remove the chicken from the pan and place on a wire rack or platter.
Serve
Serve immediately on buns accompanied by coleslaw, french fries and your favorite hot honey or hot sauce.
Nothing beats great fried chicken and there is no better way to prepare it than in a dill pickle brine. This recipe is one that is always a huge hit and is a great way to leave your gets stuffed with great food and wanting more. Along with the chili and wing recipe, this is one that I make that everyone loves!
