Ingredients
Equipment
Method
- Whisk together pickle juice, buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and cayenne in a large container. Add chicken thighs, ensuring all pieces are fully submerged. Cover and refrigerate 8-24 hours, turning occasionally.
- Mix flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne in a wide, shallow dish until evenly combined. Whisk thoroughly to eliminate clumps and distribute cornstarch throughout.
- Remove chicken from marinade one piece at a time, letting excess drip off but keeping meat well-coated. Press each piece firmly into breading mixture, coating all surfaces thoroughly. Transfer breaded chicken to a wire rack and rest 10-15 minutes.
- Heat oil to 350°F in a heavy pot or Dutch oven (oil should be at least 3 inches deep). Prepare a wire rack over a baking sheet for draining.
- Carefully add 3-4 chicken thighs to hot oil, maintaining temperature at 325-340°F. Fry 14-16 minutes, flipping halfway through, until deep golden brown and internal temperature reaches 175-185°F in the thickest part.
- Transfer fried chicken to wire rack to drain. Sprinkle lightly with salt while hot if desired. Rest 5 minutes before serving. Return oil to 350°F and repeat with remaining chicken.
Nutrition
Notes
For best results, marinate chicken for at least 12 hours; the acids need time to tenderize the meat properly. The cornstarch in the breading is critical for extra crispiness and cannot be substituted with more flour. If you don't have pickle juice, use 1¼ cups buttermilk mixed with 2 tablespoons white vinegar and 1 tablespoon salt as a substitute, though the flavor won't be quite the same. Leftover fried chicken can be refrigerated up to 3 days; reheat in a 375°F oven for 10-12 minutes to re-crisp the coating. Avoid microwaving as it makes the coating soggy.