| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Juice from two 24-ounce jars bread and butter pickles
- One 4-pound chicken, cut into 10 pieces (breasts split)
- Vegetable or canola oil, for frying
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon hot paprika
- 1 teaspoon freshly ground black pepper
- 1 tablespoon hot sauce
- 2 teaspoons yellow mustard
- 4 large eggs, lightly beaten
- 3 cups crushed butter crackers (about 3 sleeves or 10 ounces)
Instructions
- Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
- Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
- In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
- Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don’t overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.
Reviews
I was curious and tried this recipe and I loved it!!!! The chicken came out so juicy and crispy on the outside. This will recipe will be used over and over. My husband even loved it and he usually is pretty picky. Try it exactly as she suggests and you will enjoy it, trust me.
As tempted as I was to make some adjustments to this recipe, I followed it as is. The plus side, this was the 1st time my fried chicken came out cooked PERFECTLY! So, the cooking instructions are spot on, which is why I gave it any stars at all. Unfortunately, everything else about this recipe fell way short.
I used the bread and butter pickle juice, however, that being on the sweet side, I think a dill pickle , or spicy dill would’ve tasted better. The next questionable ingredient was the yellow mustard. It definitely came out in the flavor of the chicken. I personally would’ve preferred a dijon or spicy brown. The last, and biggest disappointment was the butter cracker coating. I was concerned over the final texture. I went with tried and true Ritz crackers. It was noted by all that the chicken was not crispy or salty, but sweet. Overall, this was a big downer for my entire family, and won’t be made again.