MILTON’S CUISINE & COCKTAIL’S BONELESS PICKLE FRIED CHICKEN THIGHS WITH HOT JALAPEÑO HONEY
What a great use for that dill pickle brine you were just going to discard.
Seasoned flour is available at the grocery store. Or you can make your own mix of flour with salt, pepper and whatever spices you prefer. Everything Bagel seasoning is generally a combination of sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes and sea salt. If you can’t find it in the spice section of your grocery store, you can find recipes online, or just use whatever elements of those spices your family prefers.
2 pounds boneless,
skinless chicken thighs 2 cups dill pickle brine, or
as needed Vegetable oil, for frying 1 cup seasoned flour
1/2 cup buttermilk Hot Jalapeño Honey (see
recipe) Everything Bagel
seasoning Kimchi Coleslaw (see
recipe)
Trim the thighs of bits of fat and silver skin. Arrange thighs between sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to 1/4-inch thickness. Put the thighs in a sealable plastic bag and cover with pickle brine. Refrigerate for 24 to 48 hours. The longer they sit in the brine, the more pickle flavor you’ll get.
When ready to cook, in a fryer or Dutch oven, heat oil to 350 degrees.
Put the flour in a pie plate. Put the buttermilk in a second pie plate. Remove chicken from brine and discard brine. Dry chicken, then dip in buttermilk and then dip in seasoned flour. Shake off excess flour and fry chicken 4 to 5 minutes or until golden brown and chicken reaches 165 degrees. Drain well, then arrange on serving platter and drizzle with honey. Sprinkle with Everything Bagel seasoning and serve with coleslaw. Serves: 6
Per serving: 360 calories (percent of calories from fat, 54), 20 grams protein, 22 grams carbohydrates, 1 gram fiber, 22 grams fat (3 grams saturated), 72 milligrams cholesterol, 97 milligrams sodium.