Pickle juice and buttermilk lend this fried chicken a zippy tang while ensuring moist, tender meat.
INGREDIENTS
- 1 (16- oz) jar of petite kosher dill pickles
- 1 cup buttermilk
- 2 tsp kosher salt, divided
- 1 tsp cayenne
- 1 large egg
- 10 skin-on, bone-in chicken pieces (drumsticks, wings, thighs, breast)
- Canola oil, for frying
- 1 cup flour
- ½ cup cornmeal
- Freshly ground black pepper, to taste
- Flake sea salt (optional)
DIRECTIONS
- Drain one cup of pickle juice from the jar (reserve any remaining juice and pickles). Whisk together pickle juice, buttermilk, one tsp kosher salt, cayenne and egg. Pour into a large heavy-duty zip-top bag. Add chicken. Seal; turn the bag to coat. Place in a dish. Refrigerate four hours (or overnight), turning the bag occasionally.
- Fill a large Dutch oven or pot with two inches of oil. Heat oil to 375°F. Line a baking sheet with paper towels.
- In a shallow baking dish, whisk together flour, cornmeal, remaining one tsp kosher salt and pepper. Working with one piece at a time, remove chicken from brine, shaking off excess. Dredge in flour mixture; add to hot oil. Fry 8-10 minutes or until golden and done, turning to cook evenly (fry the chicken in batches to avoid overcrowding the pan). Drain on paper towels; sprinkle with flake sea salt, if desired. Serve with pickles.
TIP
For the ultimate crispy fried chicken coating without cornmeal, swap it for Panko breadcrumbs, crushed cornflakes, or a mix of all-purpose flour and cornstarch. These alternatives mimic that signature crunch while easily taking on your favorite seasonings.
These top substitutes deliver excellent crunch and texture:
1. Panko Breadcrumbs
- The Vibe: The crispiest, lightest crunch you can get.
- How to use: Use Panko 1:1 in place of cornmeal. Toss them with your seasonings before breading. Because they are larger and airier than regular breadcrumbs, they fry up incredibly light and crunchy.
2. Crushed Cornflakes
- The Vibe: The perfect sweet-and-savory crunch with a classic "corn" flavor.
- How to use: Pulse plain cornflakes in a food processor or crush them in a ziplock bag until they reach the texture of coarse breadcrumbs. Use as a 1:1 substitute for cornmeal.
3. Flour & Cornstarch Mix
- The Vibe: A classic, blistered crust that is very light.
- How to use: Combine 1 part all-purpose flour with 1 part cornstarch. The flour gives structure, while the cornstarch absorbs moisture for a super-crispy exterior without any heavy grains.
4. Grits or Polenta
- The Vibe: The closest match to cornmeal's rustic, hearty texture.
- How to use: Use these exactly as you would cornmeal. For an even finer, crispier texture, you can give them a quick pulse in a blender or food processor.
