Fry Game Strong: Crispy Pickle-Brined Fried Chicken with Golden Fries

This crispy, juicy chicken hits with tang, crunch, and pure comfort

Shopping List

For the Chicken:

• 2 lbs bone-in, skin-on chicken wings (or a mix of parts)

• 2 cups pickle juice (from dill pickles)

• 2 cups buttermilk

• 2 cups all-purpose flour

• 2 tablespoons Good Feather Poultry Seasoning

• 1 teaspoon baking soda

• Peanut or canola oil, for frying

For the Fries:

• 4 large russet potatoes

• Salt, to taste

• 1 tablespoon cornstarch (optional for extra crisp)

• Oil (same as chicken)

Fried Chicken Instructions

1. Brine the Chicken (8 hours ahead)

• Place the chicken in a large zip-top bag or container.

• Add 2 cups pickle juice and seal.

• Let sit in the fridge for at least 8 hours, preferably overnight.

• Drain and pat the chicken dry before battering.

2. Prepare the Coating

In a large bowl, mix together:

• 2 cups all-purpose flour

• 2 tablespoons Good Feather Poultry Seasoning

• 1 teaspoon baking soda

Set aside if you want an even crispier crust; double-dredge by preparing a second bowl with buttermilk.

3. Batter the Chicken

• Dredge each piece of chicken in the flour mix, pressing it in well for coverage.

• (Optional) For extra crunch: Dip in buttermilk, then dredge again in flour mix.

Let rest on a wire rack while you heat the fryer.

4. Preheat the Fryer

• Fill the Masterbuilt Electric Fryer with oil to the max fill line.

• Preheat to 350°F.

5. Fry the Chicken

• Carefully lower the chicken into the hot oil.

• Fry for 12–15 minutes, depending on size, until internal temp hits 165°F.

• Let rest on a wire rack or paper towel-lined tray.

  

Fries Instructions

1. Prep the Potatoes

• Peel (optional) and cut into ¼-inch thick fries.

• Soak in cold water for at least 30 minutes to remove excess starch.

• Drain and dry thoroughly with paper towels.

2. Optional Step for Crispier Fries

• Toss fries in 1 tablespoon of cornstarch for extra crunch.

3. Pre-Fry (Par-Cook)

• Heat oil in fryer to 325°F.

• Fry potatoes for 3–4 minutes, just until slightly softened.

• Remove and let rest on a paper towel-lined tray.

4. Final Fry

• Increase fryer temp to 375°F.

• Fry potatoes again until golden and crispy (about 3–5 minutes).

• Drain, salt immediately, and serve hot.

  

Sheed’s Tips:

• Don’t skip the brine. Pickle juice adds tang, moisture, and depth that shines through after frying.

• Double fry your potatoes; it’s the secret to restaurant-style fries.

• Batch fry in small loads. Overcrowding the fryer drops the oil temperature and leads to soggy results.