PICKLEDPICKLEDFRIEDFRIED
CHICKENCHICKEN WINGSWINGS
MAKES 3 TO 4 SERVINGS
Put leftover pickle juice to good use
as a brine for fried chicken. The salty
liquid adds layers of fl avor and helps the
chicken remain tender and juicy.
¾ cup Old Soul Spicy Dilly Dills
pickle juice
2 spears Old Soul Spicy Dilly Dills
pickles, fi nely diced
12 chicken wings, tips removed
(about 3 pounds)
1 cup whole buttermilk
1 large egg, lightly beaten
2 cups all-purpose fl our
1 tablespoon Creole seasoning
½ teaspoon onion powder
Canola oil, for frying
Kosher salt, to taste
Old Soul Spicy Dilly Dills spears or
Old Soul Pickled Squash &
Zucchini slices, to serve
- In a resealable plastic bag, combine
pickle juice, diced pickles, and
chicken. Seal bag; refrigerate for at
least 8 hours or up to 24 hours.
2. Place a wire rack on a large baking sheet.
3. In a shallow dish, whisk together
buttermilk and egg until combined. In
another shallow dish, combine fl our,
Creole seasoning, and onion powder.
4. Remove chicken from juice mixture.
Dip each piece in buttermilk mixture;
dredge in fl our mixture. Place on
prepared rack. Dredge chicken in fl our
mixture again, shaking off excess.
Return to wire rack.
5. In a large Dutch oven, pour oil to a
depth of 3 inches, and heat over medium
heat until a deep-fry thermometer
registers 350°. Working in batches, fry
chicken until golden brown and a meat
thermometer inserted in thickest portion
registers 165°, 9 to 12 minutes. Let drain
on paper towels. Sprinkle with salt to taste.
Serve with Old Soul Spicy Dilly Dills spears
or Old Soul Pickled Squash
& Zucchini slices.