My wife picked up a pack of chicken thighs at the local market - I've been vacuum packing them with butter and various spices, and sous vide'ing them, but this time I had 2 left, and wanted to try something different.
My wife just finished a jar of pickles, and we always save the brine and soak hard boiled eggs in. I sweet talked her into letting me use this jar for some chicken, and she agreed to let me this time. (I did just buy another jar of dills, so it was an easy conversation!)
I put the chicken into the jar and let it soak for 3 hours.
After that I pulled it, dried it, and seasoned it with Tony C's Creole seasoning. I made the dredge with flour with a some baking powder mixed in for lift, along with a healthy sprinkle of the Creole seasoning. I whisked up an egg wash, and then did a double dip in the dredge - the second dip was a messy process! After the double dip, I set the chicken on a wire rack, and put them in the icebox for half an hour to let the coating set.
I fried the chicken in canola oil until it was crispy and delicious. I served it up with some potato salad and a couple of sweet pickle spears. I'll definitely be making this again.
My wife just finished a jar of pickles, and we always save the brine and soak hard boiled eggs in. I sweet talked her into letting me use this jar for some chicken, and she agreed to let me this time. (I did just buy another jar of dills, so it was an easy conversation!)
I put the chicken into the jar and let it soak for 3 hours.
After that I pulled it, dried it, and seasoned it with Tony C's Creole seasoning. I made the dredge with flour with a some baking powder mixed in for lift, along with a healthy sprinkle of the Creole seasoning. I whisked up an egg wash, and then did a double dip in the dredge - the second dip was a messy process! After the double dip, I set the chicken on a wire rack, and put them in the icebox for half an hour to let the coating set.
I fried the chicken in canola oil until it was crispy and delicious. I served it up with some potato salad and a couple of sweet pickle spears. I'll definitely be making this again.