00:00We can't stop brining chicken and pickle juice, but can you blame us? Everyone loves fried chicken,
00:04so today we're upgrading your recipe with a pickle juice brine. It's going to make the
00:07juiciest fried chicken you've ever had, plus it gives it a hint of salty pickle and hot sauce in
00:11there. Brine it a day ahead of time. This one has buttermilk, pickle juice, and hot sauce. Just leave
00:15it in the fridge overnight, and then toss it in some flour with spices like garlic powder and
00:19paprika, and fry it in peanut oil. The key to frying is to keep a medium heat and be patient
00:24while your oil comes to temp. If you're patient here, it's going to be less work later. Keep your
00:27thermometer nearby and cook this in three batches for about 15 minutes per batch. Don't forget
00:32to sprinkle with salt after. There's nothing better than this. I promise it's not as hard
00:35as you think. Oh my god, it's so good. Mmm, little crispy bits.
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