Pickle-Brined Oven Fried Chicken

Recipes / Pickle-Brined Oven Fried Chicken



Nothing says summer like pickles or fried chicken, so satisfy both cravings all year long with this delicious and simple recipe.


  • 1 (9-oz.) package Louisiana Fish Fry Products Homestyle Chicken Fry Chicken Batter Mix
  • 1 tsp. Louisiana Fish Fry Products Cravin’ Cajun Hot Sauce
  • 3 lbs. bone-in, skin-on chicken pieces (thighs, drumsticks or wings)
  • 2 cups dill pickle brine
  • 1 cup buttermilk
  • 2 eggs
  • cooking spray
  • 2 Tbsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/2 cup mayonnaise


    Place the chicken in a shallow dish and pour the brine over it. Toss to coat the chicken. Cover    and marinate in the refrigerator for 2 – 6 hours. When ready to cook the chicken, preheat the  oven to 425° F. Whisk together buttermilk and eggs in a shallow bowl. Pour Chicken Batter Mix into another shallow bowl. Line a baking sheet with foil and spray a wire rack with cooking spray. Dredge the chicken in the buttermilk mixture and then toss to coat in the Chicken Batter Mix.

    Place the chicken onto the cooking rack and bake for 30 – 35 minutes, or until chicken is golden brown and cooked through. Meanwhile, combine mustard, lemon juice, hot sauce and mayonnaise in a small bowl. Serve Dijonnaise with hot chicken.


    Reheat Fried Foods

    To reheat your fried foods, let them come up to room temperature and then bake briefly in a 400-degree oven. Use a wire rack atop a baking sheet to keep too much steam from making things soggy.

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