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  • The Chopping Blog

Your New Favorite Fried Chicken

Erin P
Posted by Erin P on Sep 12, 2016

I am an absolute fiend for using leftovers. In fact, my mania for using every last bit of EVERYTHING in the kitchen has been known to make a few eyes roll around the house. But when I looked into the fridge and saw a jar full of pickle-less pickle brine and some chicken thighs, there was only one thing we could be having for dinner: Pickle-Fried Chicken.

Chicken and Pickle Brine

Pickle brine has everything you need for marinating perfectly juicy meat  - a little acid, some salt, garlic, spices, and little hint of dill. Place the chicken in a sealable plastic bag and pour enough brine over the top to cover. Place the bag in a bowl to help keep the chicken submerged. Marinate for at least 2 hours or up to 12 hours for maximum flavor.

Chicken Marinade

Next, mix up your spice rub. I like to use equal parts sweet paprika, kosher salt, and garlic powder (about a tablespoon each) with a little cayenne pepper added for heat.

spices for chicken

Drain the brine from the chicken and pat dry with a paper towel before giving the chicken a heavy coat of the spice rub. Then, dredge it in all-purpose flour. This will create a fairly light breading. For extra crunchy, follow the four dredge with a quick dip some egg and a second coating of flour.

Chicken Breading

It's time to fry! Prepare your fry station by filling a wide, heavy-bottomed pot (cast iron is best if you've got it) with enough vegetable oil to come half away up the chicken pieces (about 1-1.5" deep). You will also need an easy to read digital or candy thermometer to monitor your oil temperature. For perfectly crispy chicken, adjust the heat on your stove to maintain a temperature range or 325-350 degrees. Finally, make sure you have a place for the finished chicken to land. A plate covered in paper towels works reasonably well, but I prefer a sheet pan with a rack on top.  This not only allows excess oil to drain completely, but all makes an easy transfer to the oven in case the chicken needs a little extra cooking time.


Fry the chicken until deep golden brown on both sides and transfer to the rack. Use a meat thermometer in the thickest part of each piece to check the internal temperature. If it had not reach 160 degrees, transfer the chicken to a 350 oven for a few minutes to finish.

Serve warm or take on the road for the perfect picnic!

Fried Chicken

Like the idea of homemade fried chicken, but want to try it out in a class first? Check out our new Chicken 101 menu at Lincoln Square on September 25th! More into roasting? Take a peek at Josh's latest blog for a great how-to on one of our favorite techniques to teach at The Chopping Block - the spatchcock!

Our Owner/Chef Shelley Young has an alternative method for frying chicken. Check out her video here:

Want more how to cook videos? Check out our online video library.


videos cta


Topics: fried chicken, Cooking Techniques

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