Begin by cutting the chicken into 8 to 10 smaller pieces. It’s important to discard the backbone, but don’t throw it away! You can save it for making rich and flavorful chicken stock.
In a large bowl, combine the pickle juice and buttermilk. Stir well to blend the flavors. If you enjoy a bit of heat, add some hot sauce to the mix.
Carefully immerse the chicken pieces into the mixture, ensuring they are fully coated. This step is crucial for achieving maximum flavor and tenderness. Cover and let it sit aside for 30 minutes, or refrigerate for up to 24 hours for a deeper flavor.
While the chicken is marinating, prepare a flour mixture in a medium, shallow bowl. Combine the flour, salt, pepper, garlic powder, and smoked paprika. This blend will create that irresistible crust.
Set up a wire rack on a baking sheet nearby; this will be essential for draining the chicken after frying.
After the marination period, take one piece of chicken out of the buttermilk mixture. Dredge it in the flour mixture, ensuring an even coat, then place it onto the prepared cooling rack. Let it rest for 20 to 30 minutes to allow the coating to adhere better.
If you’re short on time, you can add the flour mixture to a large baking dish, then toss in the chicken, ensuring each piece is thoroughly coated before transferring them to the rack.
In a large deep frying pan, fill it halfway with vegetable oil. Heat the oil to 365 degrees Fahrenheit. It’s crucial that the oil is hot enough to achieve that perfect crispiness.
Carefully place a few pieces of chicken into the hot oil, being cautious not to overcrowd the pan. Fry in batches for around 10 to 15 minutes, or until each piece is golden brown and cooked through.
Once fried, remove the chicken from the oil and place it on the cooling rack lined with paper towels. This will help drain any excess oil and keep the coating crispy.
Finally, serve your delicious Fried Chicken with your favorite dipping sauce, and enjoy every juicy, crispy bite!
