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Pickle juice brine? Yes please. This crispy, juicy, tangy-hot chicken is New Orleans in a nutshell: full of flavor. For even more flavor, serve the fried chicken and pickles with our Cajun Hot Sauce. (Leftovers are great enjoyed’ cold, too!)
Beat buttermilk, pickle juice, egg, hot sauce, 1 tablespoon of the Creole Seasoning and bay leaves in large bowl. Reserve 1/4 cup of the buttermilk mixture in small bowl for the pickles. Cover. Refrigerate until ready to use. Add chicken to remaining buttermilk mixture in bowl; turn to coat. Cover. Refrigerate at least 2 hours or overnight for best flavor.
Preheat oven to 350°F. Remove chicken from refrigerator 30 minutes before you are ready to fry. Meanwhile, mix flour, Fish Fri, cornstarch and remaining 1 tablespoon Creole Seasoning in another large bowl. Place pickles in glass pie plate. Add reserved buttermilk mixture; toss to coat. Remove pickles from buttermilk, shaking off excess, and then coat in seasoned flour. Set aside on a plate.
Pour oil into large Dutch oven or deep fryer, filling no more than 1/3 full. (Oil should come halfway up to chicken.) Heat to 350°F on medium heat. Place a wire rack in a large, foil-lined, shallow baking pan. Set aside. Remove chicken from buttermilk mixture, shaking off the excess, and then coat in remaining seasoned flour (a few pieces at a time). Add chicken in batches to hot oil. Fry until golden and crispy, turning occasionally, so that the chicken browns evenly, about 8 to 10 minutes. Place chicken on the wire rack of the prepared baking pan. Bake chicken 5 to 7 minutes or until cooked through and very crispy.
Fry pickles until golden and crispy, turning occasionally, about 2 minutes. Drain on paper towels. Discard any remaining buttermilk and flour mixtures. Serve chicken and pickles with additional hot sauce, if desired.