Pickle-Brined Fried Chicken with Preserved Satsuma Barbecue Sauce Recipe | James Beard Foundation
Brine chicken with mustard seeds, dill, and vinegar for flavor, then fry in hot oil until crispy. Serve with honey, sea salt, and hot sauce. Perfectly moist and ultra-crisp fried chicken!
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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
- Vegetable oil for frying, about 8 cups
- 2 cups buttermilk
- 3 cups all-purpose flour
- Kosher salt
- Honey
- Flaky sea salt (such as Maldon)
- Hot sauce
- Applesauce
- Preserved Satsuma barbecue sauce
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