10 hours 5 mins
0 hours 30 mins
10 hours 35 mins
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
NOTE: I’ve made all kinds of fried chicken and have marinated in buttermilk, or not at all, dredged in a combo of panko and flour and have deep fried on occasion. But, this particular combination of overnight marination in pickle juice (I swear by Claussen’s juice.) followed by a yogurt (Fage) and Sriracha bath, is by far the best I’ve ever made. The flavor can’t be beat and the chicken is just so moist!
I had been making tons of sliders (For several recipes in one spot, see my post on King’s Hawaiian slider buns) and was staring at a jar of pickle juice with just one lone pickle. I ate the pickle and then thought, what could I do with the juice? I mean, it is seasoned and packed with flavor so I decided to try it as a marinade. I substituted the yogurt because I had no buttermilk in the house and this whole dish came together beautifully. I always add a little heat to my buttermilk so I decided to try some Sriracha in the yogurt and it worked.
I don’t know how often I’ll have a jar of pickle juice laying around put now I have another reason to purchase them… I want that juice! Give this one a try. You are going to be blown away by the flavor. It is an easy recipe but you do have to plan ahead so you have time to marinate and bathe your chicken but it is so worth it.
Like chicken thighs? Be sure to try some of my other chicken thigh dinner recipes like my Cast-Iron Skillet Chicken with Baby Potatoes or my Plum Glazed Chicken Thighs. Don’t forget to try the Chicken, Peaches & Cream too.