Roni's Pickle Chicken
Prepare your taste buds for a flavor explosion with Roni's Pickle Chicken, a crispy, juicy masterpiece that takes fried chicken to the next level! This recipe’s secret weapon is a tangy, flavor-packed pickle brine marinade, which tenderizes the boneless, skinless chicken thighs while infusing them with zesty undertones. Paired with a rich buttermilk bath and a perfectly seasoned flour coating enhanced with hints of paprika, garlic, and cayenne, every bite delivers irresistible crunch and bold seasoning. Fried to golden perfection in hot oil, this Southern-inspired delight is ideal for casual family dinners or entertaining guests. Serve with classic sides like coleslaw or buttery biscuits, and let this pickle-brined chicken shine as your table’s star attraction. Perfect for those craving crispy fried chicken with a vibrant twist, Roni's Pickle Chicken is sure to be a new favorite in your recipe arsenal!
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Ingredients
- 2 pounds Chicken thighs (boneless, skinless)
- 1 cup Pickle brine
- 1 cup Buttermilk
- 1.5 cups Flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 cups Vegetable oil (for frying)
Directions
Step 1
Place the chicken thighs in a large bowl or zip-top bag. Pour the pickle brine over the chicken, ensuring it is fully submerged. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
Step 2
After marinating, remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Step 3
In a medium bowl, combine the buttermilk with 1 teaspoon of paprika, 1 teaspoon of garlic powder, and a pinch of salt and pepper. Stir to mix.
Step 4
In a separate shallow dish, mix together the flour, the remaining paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Step 5
Dip each chicken thigh into the buttermilk mixture, ensuring it is evenly coated, then dredge it in the flour mixture. Pat off any excess flour and set aside on a plate.
Step 6
Heat vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches a temperature of 350°F (175°C).
Step 7
Carefully place the coated chicken pieces into the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each piece for about 5-7 minutes per side, or until golden brown and fully cooked (internal temperature should read 165°F/74°C).
Step 8
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 9
Serve hot with your favorite dipping sauces or sides like coleslaw, mashed potatoes, or biscuits.
Nutrition Facts
| Serving size | (2054.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6785.6 |
| Total Fat 583.1g | 0% |
| Saturated Fat 99.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 1015.7mg | 0% |
| Sodium 5046.0mg | 0% |
| Total Carbohydrate 155.6g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 12.6g | |
| Protein 263.6g | 0% |
| Vitamin D 126.9IU | 0% |
| Calcium 429.9mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 2815.6mg | 0% |
Source of Calories