I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pickle Puff Fried Chicken
...in your mind.
Pickle Puff Fried Chicken

Pickle Puff Fried Chicken

This starts like fried chicken, but takes a hard right turn with a coating that includes dill pickle puffs. One bite, and suddenly you’ve got something thst's way more interesting than it should be.

Makes 8 pieces

Ingredients

  • 8 bone-in chicken thighs or drumsticks
  • 3 cups buttermilk

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups dill pickle puffs, crushed fairly fine

  • 1 cups all-purpose flour

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cayenne, optional
  • Neutral oil for frying

Directions

  1. Put the chicken in a large bowl with the buttermilk, salt, pepper and garlic and onion powder - mix well, cover and refrigerate at least 2 hours, ideally overnight
  2. Combine most of the crumbs (keep back some for sprinkling) with the flour, paprika and cayenne - mix well
  3. Heat oil to 350 degrees
  4. Remove chicken from the buttermilk, let excess drip off then put into the flour dredge, pressing firmly so it’s well coated
  5. Fry in batches 14 to 18 minutes, turning occasionally, until deeply golden and cooked through
  6. Crush held back crumbs super fine
  7. Drain on a rack, sprinkle lightly with remaining crushed puffs and serve hot

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