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BuffaloSpree.com's Recipe of the week: Pickle-Brined Boneless Fried Chicken

Photography by Melissa and Nino Ocampo


Recipe provided by Christopher Salvati of Joe’s Deli (originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants)


Pickle-Brined Boneless Fried Chicken 

Serves 4



8 3–4 ounce boneless, skinless chicken breasts
4 cups dill pickle juice
5 cups all-purpose flour
1 tablespoon black pepper
2 tablespoons salt
1 tablespoon garlic powder
2 teaspoons cayenne pepper
4 cups buttermilk
Vegetable oil or shortening for frying



Cover chicken with dill pickle juice and marinate in the refrigerator overnight. Remove from refrigerator and discard brine. Pat chicken dry.

Combine flour with pepper, salt, garlic powder, and cayenne in a shallow dish. Set up a breading station by adding buttermilk to a second shallow dish. One piece at a time, dredge the chicken first in the flour mixture, shaking off any excess. Then dip it into the buttermilk and return to the seasoned flour, covering thoroughly and shaking off any excess. Set aside until all chicken has been battered.

On the stovetop, heat a half inch of oil or shortening in a cast-iron skillet. Fry chicken approximately 6 minutes on each side, until internal temperature reaches 160 degrees. Remove from pan and drain on a paper towel.

Note: A whole, bone-in chicken, cut into eight pieces, can also be used. Cooking time will be closer to 9 minutes per side in a cast-iron skillet.


Honey Mustard

1 cup mustard
1/2 cup honey
1/2 cup mayonnaise



Combine all ingredients. Serve chicken on rolls or biscuits with a dollop of honey mustard.


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