Dill Pickle Fried Chicken
One 3-3 1/2 # Frying Chicken, cut up
4 C Vegetable Oil
1 recipe Pickle Brine
1 recipe Dredge
1. Cut frying chicken into smaller pieces (breast cut in half, thigh and leg pieces separated, etc.). Place cut chicken in pickle brine and refrigerate 12 – 24 hours. Remove chicken pieces from pickle brine and pat dry.
2. In a paper bag combine flour, salt and pepper. Toss in the legs and thighs chicken pieces and roll top of bag tightly. Shake to coat chicken well. Remove from dredge. Repeat with breasts and wings.
3. Heat oil over medium-high heat, enough oil to come to a depth of 1 inch in a heavy, straight-sided frying pan (we love our big, deep cast iron). When the oil is just at the smoking point, add the chicken pieces skin side down. Start with the dark meat-legs and thighs (do not overcrowd the pan – you may have to fry in two batches). Let the chicken fry for 5 minutes. Take a peek at skin side to check for color and adjust the heat so things get crispy brown not blackened. When chicken is well browned, turn the other side and finish cooking, about 15-20 minutes turning occasionally. Remove cooked chicken pieces to another paper bag laid out on a cookie sheet to drain (you may also use paper towels). Place in a warm oven until service.