Pickle-Fried Chicken

Ingredients and Weight:

• 2 pounds boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup pickle juice
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Preparation Time:

30 minutes

Preparation Time:

1 hour

Difficulty Level:

2

Preparation Method Steps:

1. In a large bowl, combine the buttermilk and pickle juice. Add the chicken breasts and refrigerate for at least 30 minutes, or up to overnight.
2. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Remove the chicken from the buttermilk marinade and dredge in the flour mixture.
4. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
5. Fry the chicken in batches for 8-10 minutes, or until cooked through and golden brown.
6. Drain the chicken on paper towels and serve hot.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 480mg
• Carbohydrates: 25g
• Protein: 25g

Dish Characteristics:

• Crispy and flavorful
• Moist and tender chicken
• Tangy and savory pickle flavor

User Comments:

• "This is the best fried chicken I've ever had!"
• "The pickle flavor is amazing!"
• "The coating is so crispy and flavorful."
• "I love the way the pickle juice tenderizes the chicken."
• "This is a recipe I'll be making again and again!"

Special Precautions and Tips:

• Make sure the chicken is cooked through before eating.
• Don't overcrowd the pan when frying the chicken.
• If you don't have pickle juice, you can substitute with dill pickle brine.
• Serve with your favorite dipping sauce, such as ranch dressing or honey mustard.