Pickle Brine Fried Chicken with Hot Honey Glaze and Ranch Dressing

Ingredients

• 180 ml Pickle Juice (from store‑bought pickles, measured)
• 120 g Plain Yogurt (full‑fat, room temperature)
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 1 kg Boneless Skinless Chicken Thighs (trimmed, about 8‑10 pieces)
• 200 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp White Pepper (ground, for dredge)
• 0.25 tsp MSG (Monosodium Glutamate) (optional, adds umami)
• 2 L Vegetable Oil (rapeseed, sunflower, peanut, etc.) (for deep‑frying, high smoke point)
• 2 tbsp Maymay Hot Honey (Singaporean chili‑garlic hot honey)
• 3 tbsp Plain Yogurt (for ranch)
• 1 tbsp Mayonnaise
• 2 tsp Water (for ranch dressing)
• 1 pinch Freeze‑Dried Parsley

Instructions

1. Measure Pickle Brine

   Pour 180 ml of pickle juice into a large mixing bowl.

   Time: PT2M

2. Create Marinade

   Add 120 g plain yogurt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt and ½ tsp black pepper to the brine. Whisk until smooth.

   Time: PT3M

3. Marinate Chicken

   Place the chicken thighs in the bowl, ensuring each piece is fully submerged. Cover and refrigerate overnight (at least 8 hours).

   Time: PT5M

4. Bring to Room Temperature

   About 1 hour before cooking, remove the bowl from the fridge and let the chicken sit at room temperature.

   Time: PT5M

5. Prepare Dredge

   In a separate bowl combine 200 g all‑purpose flour, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, ½ tsp white pepper and optional ¼ tsp MSG. Mix well with chopsticks.

   Time: PT4M

6. Heat Oil

   Fill the deep fryer or pot with enough oil to submerge the chicken and heat to 170‑175 °C.

   Time: PT5M

   Temperature: 170‑175°C

7. First Coat

   Remove chicken pieces from the brine, let excess drip off, then coat each thigh in the flour mixture, shaking off excess.

   Time: PT3M

8. Second Coat (Double Dredge)

   Dip the already coated pieces back into the flour mixture for a second coating. This creates extra crunch.

   Time: PT3M

9. Fry Chicken

   Carefully lower the coated thighs into the hot oil. Fry, turning occasionally, until golden brown and an internal temperature of at least 73 °C is reached, about 12‑15 minutes total.

   Time: PT12M

   Temperature: 170‑175°C

10. Drain

    Using tongs, lift the chicken onto a wire rack set over a tray to drain excess oil.

    Time: PT2M

11. Make Ranch Dressing

    In a small bowl whisk together 3 tbsp plain yogurt, 1 tbsp mayonnaise, a pinch of salt, pepper, optional MSG, 2 tsp water and a pinch of freeze‑dried parsley until smooth.

    Time: PT3M

12. Prepare Hot Honey Glaze

    Combine 2 tbsp Maymay hot honey with 1 tbsp hot oil scooped from the fryer. Whisk until glossy.

    Time: PT2M

13. Glaze Chicken

    Toss the drained chicken pieces in the hot honey glaze until evenly coated. Serve with the ranch dressing on the side or drizzled over.

    Time: PT3M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

38 g

Fiber

2 g