Pickle-Brined Thighs

From Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic

Cookbook

Author(s): Rebecca Lang

Page 39

Course: Main Courses

Photo by southerncooker

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southerncooker

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1 reviews, average rating 4.0 / 5

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southerncooker

10 years ago

★ ★ ★ ★ ★ 4/5

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We liked the tang from the pickle brine and then the dip in buttermilk but daughter and I found something in the pickling spice to be off setting for us. On the other hand son-in-law loved these and ate three. Son said they were ok. If I make these again I think I'd just use salt and pepper as the seasoning.

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