Pickle Brine Fried Chicken

Instructions

1. Place chicken in a bowl or zip-top bag with the pickle brine, making sure all pieces are submerged. Refrigerate for at least 4 hours, ideally 8–12.
2. When ready to cook, remove chicken from brine and pat each piece completely dry with paper towels.
3. Whisk buttermilk and egg in a shallow dish. In a second dish, whisk flour, paprika, garlic powder, salt, pepper, and cayenne.
4. Heat 2 inches of oil in a heavy skillet or Dutch oven to 325°F. Use a thermometer — temperature is the single most important variable.
5. Working one piece at a time, dip chicken in buttermilk mixture, then dredge in flour, pressing to coat. Let coated chicken rest on a rack for 5 minutes to set.
6. Fry in batches of 3–4 pieces, maintaining oil temperature between 300–325°F. Cook 14–18 minutes total, turning every 4 minutes, until internal temperature reaches 165°F.
7. Transfer to a rack set over a baking sheet. Salt immediately while hot. Rest 5 minutes before serving.
8. Serve with Dill Daddy spears on the side and honey on the table for anyone who wants to dip.