overhead view of platter of fried chicken.

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raw chicken in a bowl next to jar of pickle juice.
chicken marinating in pickle juice.
chicken marinating in pickle juice.
chicken in yogurt.
seasoned flour in a dish.
floured chicken on a rack.
chicken frying.
fried chicken on a rack.
dish of fried chicken.

Frequently Asked Questions

You can safely marinate chicken in pickle juice for up to 24 hours. Marinating chicken in pickle juice for 24 hours creates incredibly flavorful results, though overnight (8-12 hours) is usually sufficient for most cuts.
Absolutely! Brining chicken in dill pickle juice is not only possible but creates some of the most flavorful chicken you’ll ever taste. The salt and acid in the pickle juice work together to tenderize and flavor the meat.
Pickle brine tenderizes chicken through salt and acid, breaking down tough muscle fibers while infusing flavor throughout the meat, not just on the surface. This creates incredibly moist, flavorful results.
Simply submerge your chicken completely in pickle juice, cover, and refrigerate for 8-24 hours depending on the size of the cuts. No additional salt or seasonings are needed.
This recipe combines the best of both worlds with pickle juice brining followed by a yogurt bath and crispy flour coating for the ultimate dill pickle brined fried chicken.
Yes! Brined chicken wings work beautifully with this method. Reduce cooking time to 6-8 minutes per side due to their smaller size.
Dill pickle brined chicken tenders are fantastic using this method. Reduce brining time to 4-6 hours since tenders are thinner and absorb flavors more quickly.
Definitely! Pickle brined grilled chicken is delicious and much healthier than frying. The brine keeps the meat incredibly moist on the grill.
This recipe uses Greek yogurt instead of buttermilk, creating a pickle brine fried chicken no buttermilk version that’s equally delicious and tangy.
Dill pickle brined chicken should be cooked within 24 hours of brining for best quality, though it can safely stay brined for up to 48 hours refrigerated.
Absolutely! The grilling preparation works perfectly for sandwiches, and makes a healthier option than fried.
I recommend Claussen pickle juice for its perfect balance of salt, vinegar, and spices, though any quality dill pickle juice will work for your pickle brine recipe..
overhead view of platter of fried chicken.
overhead view of platter of fried chicken.

Fried Dill Pickle Chicken Thighs

Use pickle juice to marinate the chicken thighs for the juiciest and crispiest fried chicken thighs.
5 from 1 vote
Prep Time 10 hours 5 minutes
Cook Time 30 minutes
Total Time 10 hours 35 minutes
Course Dinner
Cuisine General
Servings 4 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 4 Chicken thighs, skin on and bone in
  • 1 Cup Dill pickle juice (Claussen is my pickle juice of choice)
  • 1 Cup Greek yogurt (FAGE is my fav!)
  • 1 Tbsp. Sriracha
  • 1 1/2 Cups All purpose flour
  • 1 Tbsp. Paprika
  • 1 Tsp. Onion Powder
  • 1 Tsp. Garlic Powder
  • Kosher Salt and Freshly ground black pepper
  • Canola Oil for frying

Instructions
 

  • Trim the chicken thighs of any excess fat and/or skin. Place in a bowl and cover with the pickle juice. Cover and put in the refrigerator overnight.
  • Drain the pickle juice from the bowl with chicken. In a separate bowl mix the yogurt and Sriracha. Lightly salt and pepper the chicken thighs on all sides. Add to the yogurt mixture and coat the chicken on all sides. Let marinate in the fridge for a couple of hours. Remove from the fridge at least 1/2 hour before cooking.
  • Heat the oil in a cast iron skillet. The oil should be no deeper than half way up the side of the skillet. Bring the oil to 400 degrees. (Check with a thermometer.)
  • Meanwhile place the flour, paprika, onion powder, garlic powder, and large pinches of salt and pepper to a plate or shallow bowl. Mix well.
  • Remove the chicken from the yogurt and wipe off excess. The chicken will still be coated with yogurt. Roll the chicken in the flour dredge and completely coat the thighs.
  • Gently add to the skillet, skin side down and let cook until golden brown. 8-10 minutes. Gently flip the chicken over and cook until the second side is golden brown. Another 8 minutes.
  • If the chicken thighs are large and the crust is really brown (you don’t want to overcook the crust), simply place on a rack set over a baking sheet and put into a 350 degree oven for another 10-15 minutes to cook all the way through.
  • Place on a platter and sprinkle with salt. Enjoy.
Keyword dinner, poultry
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