Pickle-Fried Chicken

1. 1

   Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.

2. 2

   Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.

3. 3

   Preheat oven to 350 degrees F (175 degrees C).

4. 4

   Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).

5. 5

   Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.

6. 6

   Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.

7. 7

   Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.

* Per serving · 4 servings · Values may vary.