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

Ingredient Substitutions

• Instead of Pickle Juice: 1 part white vinegar, 1 part water, 1 tsp salt, 1 tsp sugar
• Instead of Plain Yogurt: Greek yogurt, Sour cream
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove per tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Boneless Skinless Chicken Thighs: Chicken drumsticks, Chicken breast (adjust cooking time)
• Instead of All-Purpose Flour: Rice flour (for gluten‑free), Cornstarch (partial substitute)
• Instead of Baking Powder: Baking soda (use ¼ tsp)
• Instead of White Pepper: Black pepper
• Instead of MSG (Monosodium Glutamate): Soy sauce (reduce salt), Umami seasoning blend
• Instead of Vegetable Oil (rapeseed, sunflower, peanut, etc.): Canola oil, Peanut oil
• Instead of Maymay Hot Honey: Regular honey mixed with sriracha (1:1 ratio)
• Instead of Plain Yogurt (for ranch): Greek yogurt
• Instead of Mayonnaise: Greek yogurt (extra thick), Vegan mayo
• Instead of Water: Milk (for richer texture)
• Instead of Freeze‑Dried Parsley: Fresh parsley, finely chopped

Equipment Needed

• Large Mixing Bowl
• Measuring Cup
• Kitchen Scale
• Whisk
• Chopsticks or Small Fork (optional)
• Deep Fryer or Heavy‑Bottom Pot
• Thermometer (probe)
• Tongs
• Wire Rack
• Tray or Baking Sheet
• Small Bowl
• Spoon or Small Spatula

Critical Steps — Do Not Skip

• Ensure chicken is fully submerged in the pickle brine for even marination.
• Maintain oil temperature between 170‑175 °C throughout frying.
• Check internal temperature of chicken reaches at least 73 °C.
• Double‑coat the chicken for maximum crunch.

Chef Tips from the Video

• Use chopsticks to break up any flour clumps in the dredge for a lighter crust.
• A splash of the hot frying oil in the honey glaze adds shine and helps the glaze stick.
• Serve immediately on a wire rack to keep the crust crisp.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; re‑heat in oven to retain crispness.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the ranch dressing and hot honey glaze up to 2 hours ahead; keep refrigerated.
• Measure and pre‑mix the dredge dry ingredients before heating the oil.