Pickle Brine Fried Chicken

American Entrée
35 min.
4 Servings
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If you love fried chicken, you’ll love this recipe that bathes rich, juicy chicken thighs in pickle juice for a brighter, sharper flavor. Served alongside a delicious pickle-forward slaw, this meal takes less than an hour to create, and will please even the most fickle fried chicken and pickle lovers.


  • Canola oil
  • 1 jar (20 oz.) Claussen’s kosher dill sandwich slice pickles
  • 2 lbs. Nature’s Basket chicken thighs
  • 2 cups flour
  • 1 Tbsp. Market District seasoning salt
  • 1 bag (16 oz.) Giant Eagle coleslaw mix
  • ¼ cup Giant Eagle ranch dressing
  • 2 cups Giant Eagle buttermilk


  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

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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