Prep Time: 20 min. • Cook Time: 15 min.
Fill a large pot halfway with canola oil and heat to 350°F. Strain pickles and cover the chicken thighs in the pickle juice (this can be done overnight). Cut the pickle slices into thin strips. Combine the flour and seasoning salt.
In a large mixing bowl, combine the cut pickles, coleslaw mix, and ranch dressing.
Strain chicken from pickle juice and pat dry with a paper towel. Cover the chicken in the buttermilk. Dip the chicken in the seasoned flour making sure it is fully coated.
Once chicken is coated in flour, carefully place in the oil. Cook for 10-15 minutes or until cooked through.* Serve chicken with ranch slaw and enjoy!
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 460, Fat 21g, Sat Fat 5g, Trans Fat 0g, Cholesterol 155mg, Sodium 1750mg, Total Carbohydrate 17g, Fiber 0g, Sugars 8g, Protein 45g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free