Deep Fried until Crispy 
Chicken in Buttermilk and Pickle Juice Brine 
Southern Buttermilk Biscuits 
Go to https://servingthedish.com/biscuits/ to get the southern buttermilk biscuit recipe.
I don’t measure for many of the things I create. But I definately don’t measure for this recipe. I use as much as is necessary to cover the chicken in brine and to coat the chicken when ready to fry. It makes a big mess, but sooooo worth it.
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Ingredients for Fried Chicken Brine
Chicken Thighs
Buttermilk
Pickle Juice
- Coating for Fried Chicken
Flour
A little bread crumbs
Garlic and onion powders
Paprika
Dash of salt
Directions
- Place the chicken thighs in a big zip lock bag. Coat well with buttermilk and pickle juice. About 1/4 cup pickle juice to every cup of buttermilk. Let sit for several hours in the frig.
- Put all the dry ingredients into a casserole dish.
- Dredge each piece of chicken in the dry ingredients and then fry. I use a deep fryer on medium high. But you can use a skillet with some oil to coat the bottom.
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