Links for Pickle Juice Marinate for chicken ToTry

Posted on by June 1, 2026

This post has 6-8 recipes but the one that looks like the sandwich at the Blind Mule is immediately below.

Super-Crispy Fried Chicken Sandwiches

Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.

https://www.foodandwine.com/recipes/super-crispy-fried-chicken-sandwiches

Ingredients

  • 2 (16-ounce) jars dill pickle chips, 1/2 cup brine reserved and about 60 pickle chips reserved, divided
  • 2 tablespoons kosher salt, divided
  • 2 teaspoons paprika
  • 1 tablespoon plus 1 teaspoon black pepper, divided
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 boneless, skinless chicken thighs (about 3 pounds)
  • 1 cup buttermilk or well-stirred plain whole-milk yogurt
  • 1/2 cup water
  • 1 large egg
  • 4 cups all-purpose flour (about 17 ounces)
  • 1/4 cup cornstarch
  • Peanut oil, for frying

    Directions

    Gather the ingredients.

    Stir together 1/2 cup pickle brine, 1 tablespoon salt, paprika, 1 teaspoon black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl.

    Place chicken thighs in a gallon-size zip-close bag; pour in pickle brine mixture. Seal bag and massage until chicken is evenly coated with brine mixture. Place in refrigerator; let marinate at least 2 hours or up to 8 hours or overnight.

    Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine; discard brine. Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside. Preheat oven to 200°F. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F.

    Working in batches, remove three or four chicken thighs from buttermilk mixture and place in flour mixture. Cover chicken with flour mixture, pressing to adhere.

    Lift from flour mixture and gently shake off excess. Carefully place chicken in hot oil, making sure not to overcrowd skillet. Cook, adjusting heat as needed to maintain oil temperature of 350°F and turning every 1 to 2 minutes using tongs, until a thermometer inserted in thickest portion of thigh registers 165°F and breading is golden brown and very crispy, 6 to 8 minutes per batch. Remove chicken from skillet and place on a wire rack set inside a rimmed baking sheet. Place in preheated oven to keep warm while repeating frying process with remaining chicken.

    Spread 1 heaping tablespoon mayonnaise onto cut sides of each bun. Arrange 5 to 6 pickle chips on each bun bottom; top with one fried chicken thigh, 1/2 cup shredded lettuce, and, if desired, one tomato slice. Cover with bun tops.

    https://homecookedharvest.com/pickle-juice-marinated-chicken

    Ingredients

    • 1 cup dill pickle juice
    • 3 large garlic cloves minced
    • 1 teaspoon fresh dill weed chopped
    • 1/2 teaspoon cracked black pepper
    • 3 small boneless skinless chicken breasts 6 ounces each or two 8 ounce
    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • fresh dill for serving optional

    https://www.scrambledchefs.com/pickle-brine-chicken-breast-recipe/#mv-creation-225-jtr

    Ingredients

    • 1 lb boneless skinless chicken breasts
    • 1 cup pickle juice
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 eggs
    • 2 tablespoon water
    • 2 cups Panko breadcrumbs
    • 1 cup all-purpose flour

    Instructions

    1. Cut the chicken into strips or small pieces then season with salt, pepper, and cover with pickle juice then refrigerate for 2-6 hours;
    2. When ready to cook, preheat the oven to 445°F and line a baking sheet with parchment paper or a silicone baking mat.
    3. In a small bowl, whisk the eggs with water.
    4. Using 2 more shallow bowls, fill one with flour and one with breadcrumbs. 
    5. Dip each piece of chicken into flour first, then eggs, then breadcrumbs.
    6. Place them into a single layer on the prepared baking sheet.
    7. Bake for 15 minutes or until slightly golden and cooked through.

    https://heartscontentfarmhouse.com/pickle-juice-chicken-marinade

    INGREDIENTS 

    2 cups dill pickle juice

    1 tablespoon light brown sugar

    1 teaspoon sea salt

    ½ teaspoon black pepper

    1 tablespoon hot sauce I used Franks Red Hot

    ¼ teaspoon cayenne pepper

    3 pounds boneless skinless chicken thighs

    https://www.delish.com/cooking/recipe-ideas/a21530330/pickle-chicken-recipe

    Ingredients

    1/3 c. plus 1 tbsp extra-virgin olive oil

    1/4 c. pickle juice

    2 tbsp. dijon mustard

    1/4 c. freshly chopped dill, plus more for serving

    2 cloves garlic, minced

    Pinch crushed red pepper flakes

    4 bone-in skin-on chicken thighs

    1/2 c. pickle chips, for serving

    https://www.allrecipes.com/recipe/280851/grilled-dill-pickle-chicken-thighs

    Ingredients

    • 4 skinless chicken thighs
    • 1 ½ cups dill pickle juice
    • 1 tablespoon olive oil
    • ½ teaspoon seasoned salt
    • ½ teaspoon paprika
    • ½ teaspoon freeze-dried dill
    • ¼ teaspoon ground black pepper

    Directions

    Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.

    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

    Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.

    Country-Style Ribs, May 2026

    Posted on by May 10, 2026

    5/10/2026 – Mother’s Day

    This cook began by referring to the cook at https://cooking.sundown360.com/country-style-ribs-2025/.

    1. The night before, salted and covered the “ribs” in a typical 10×10 inch tray bought at Rouces on sale and put in the refrigerator for smoking today.
    2. About noon, after getting home from CU and having lunch, removed the heavy fat and was left with a double handful of tasso pieces and half-length pieces; i.e. there was a lot of fat thrown out.
    3. Seasoned the small “rib” pieces with Piper’s jalapeno ____ and a light dusting of 6POGS. Seasoned the tasso pieces heavy with 6POGS.
    4. 1-PM – Put in the Recteq smoker at 220°.

    Cilantro Pesto

    Posted on by April 30, 2026

    Author: Isabel Orozco-Moore, https://www.isabeleats.com/cilantro-pesto/
    Servings: 12 servings

    Ingredients

    • 3 cups loosely packed cilantro
    • 1/2 cup olive oil
    • 1/2 cup sliced almonds
    • 1/3 cup cotija cheese. Don’t have cotija cheese? Use crumbled feta or shredded parmesan cheese instead.
    • 1/4 cup chopped red onion
    • 3 tablespoons lime juice – about 1 1/2 limes
    • 1 clove garlic
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    Instructions

    1. Add all ingredients to a food processor or blender and pulse until mostly smooth.

    Notes

    • Makes about 1 1/2 cups pesto.
    • When measuring the cilantro, there’s no need to remove the leaves from the stems. Simply remove
    • and discard any extra long stems, and then loosely pack the cilantro into a measuring cup.
    • Don’t have cotija cheese? Use crumbled feta or shredded parmesan cheese instead. They both have a
    • similar flavor and the perfect amount of saltiness like cotija cheese!
    • Instead of sliced almonds, you can use pine nuts. Or if you have whole almonds, just give them a
    • quick chop before measuring them out.
    • Don’t have red onions? Use white onions instead, or you can completely leave them out.

    Grits in the Rice Cooker

    Posted on by March 31, 2026

    This post is a compilation of our various recipes for cooking grits in the Cuckoo rice cooker. The most recent experience is at the top, and at the bottom are the original ChatGPT responses, then my original plan based on those responses. Above that are our cooks working toward how to cook medium-ground Red Mill whole grits in our Cuckoo rice cooker set on Porridge.

    Continue reading →

    Pastrami from Store-bought Corn Beef & Cabbage-2026

    Posted on by March 18, 2026

    3/17/2026 – St. Patrick’s Day – Bought a 3.6 lb. Murphy and David corned beef brisket from Rouces and smoked it with Pastrami seasonings.

    After washing it well, we seasoned it with:

    • Freshly cracked coriander seed in the little coffee grinder—heavy coating.
    • Smoked black pepper sample packet from the Spice Sage
    • Brown mustard seed

    3:15 PM – Put it into the preheated Recteq at 250°.

    4:15 – Added to the smoker two quarters of a cabbage that had been slathered in olive oil + granulated garlic +granulated onion. IT of the meat is 150°.

    7:30 – Pulled as needed to eat and IT was 185. Great rare coloring but still a little tough. Will wrapped in foil and roast it more tomorrow.