Pickle-Brined Thighs | The Single Gourmand

Name: Pickle-Brined Thighs | The Single Gourmand
Ingredients: 10 skin-on, bone-in chicken thighs (about 5 pounds); 2 cups dill pickle brine (juice from a jar); vegetable oil, for frying; 2 cups buttermilk; 2 cups Southern self-rising flour, homemade or store-bought (such as White Lily brand); 1 Tablespoon pickling spice, finely ground; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

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smaller recipes
recipes for one
dinner for two

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Ingredients

10 skin-on, bone-in chicken thighs (about 5 pounds)
2 cups dill pickle brine (juice from a jar)
vegetable oil, for frying
2 cups buttermilk
2 cups Southern self-rising flour, homemade or store-bought (such as White Lily brand)
1 Tablespoon pickling spice, finely ground
½ teaspoon salt
½ teaspoon freshly ground black pepper