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Pickle-Brined Fried Chicken with Sriracha Honey
TASTE OF THE SOUTH MAGAZINE21Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. yellow mustard seeds
- 1 Tbsp. coriander seeds
- 1 tsp. whole black peppercorns
- 1 tsp. whole cloves
- 1 cup water
- 2 Tbsp. white wine vinegar
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 Tbsp. dill seeds
- 1 bunch fresh dill (chopped, or 1 tablespoon dried dill weed)
- 2 cups cold water
- 6 skinless chicken thighs (bone-in)
- 2 boneless, skinless chicken breast halves (cut into halves or thirds, depending on the size)
- 2 cups buttermilk (well-shaken)
- 2 cups all purpose flour
- 1 tsp. sea salt (plus additional, to taste)
- 1/2 tsp. ground black pepper (plus additional, to taste)
- 1 pinch ground red pepper
- vegetable oil (for frying)
- 1/4 cup hot sauce (chile-garlic, Sriracha)
- 2 Tbsp. honey
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