Pickle-Brined Fried Chicken with Preserved Satsuma Barbecue Sauce Recipe | James Beard Foundation

Ingredients

• 1 tablespoon mustard seeds
• 1 tablespoon red pepper flakes
• 1 1/2 teaspoons coriander seeds
• 1 cup apple cider vinegar
• 1 each red, green, and yellow bell peppers, roughly chopped with seeds and stem
• 1/3 cup Kosher salt
• 1/3 cup sugar
• 1 cup water
• 1/4 cup chopped fresh dill
• 4 chicken thighs, bone-in, skin-on
• 4 chicken legs, bone-in, skin-on
• 4 chicken wings, bone-in, skin-on
• 4 chicken breasts, bone-in, skin-on