Pickled Celery and Buttermilk Fried Chicken

Ingredients

• 4 stalks Celery Stalks (trimmed and sliced on a diagonal)
• 1 cup Water (room temperature)
• 2 tablespoons Sugar (granulated)
• 1 teaspoon Peppercorns (whole)
• 1 teaspoon Mustard Seeds (yellow or brown)
• 4 whole Cloves (lightly crushed)
• 1 tablespoon Salt (kosher or sea salt)
• 1/2 cup White Wine Vinegar (unfiltered)
• 4 pieces Chicken Drumsticks (skin on, bone in)
• 4 pieces Chicken Thighs (skin on, bone in)
• 2 cups Buttermilk (full‑fat, chilled)
• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Black Pepper (freshly ground)
• 2 cm Vegetable Oil (enough to fill pan 2 cm deep; use a neutral oil with high smoke point)

Instructions

1. Trim and Slice Celery

   Wash the celery stalks, cut off the base and top, then slice each stalk on a diagonal about ¼‑inch thick.

   Time: PT5M

2. Combine Brine Ingredients

   In a medium saucepan combine 1 cup water, 2 Tbsp sugar, 1 tsp peppercorns, 1 tsp mustard seeds, 4 whole cloves, and 1 Tbsp salt. Stir until sugar dissolves.

   Time: PT5M

3. Add Vinegar and Boil

   Add ½ cup white wine vinegar to the pot, increase heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: boiling

4. Cool Brine

   Remove the pot from heat and let the brine cool to room temperature (about 10 minutes).

   Time: PT10M

5. Jar the Celery

   Pack the sliced celery tightly into a clean glass jar, then pour the cooled brine over it, ensuring the celery is fully submerged. Seal the lid.

   Time: PT5M

6. Prepare Chicken Pieces

   Pat dry 4 drumsticks and 4 thighs with paper towels. Lightly season with a pinch of salt and pepper.

   Time: PT5M

7. Marinate in Buttermilk

   Place the chicken in a bowl, pour 2 cups buttermilk over it, and toss to coat. Cover and refrigerate for at least 4 hours or overnight.

   Time: PT2M

8. Make Seasoned Flour

   In a shallow dish combine 2 cups flour, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, and 1 tsp onion powder. Mix well.

   Time: PT5M

9. Heat Oil

   Add vegetable oil to a large skillet to a depth of about 2 cm. Heat over medium‑high until it reaches roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Dredge Chicken

    Remove chicken pieces from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing lightly to adhere a full coating.

    Time: PT5M

11. Fry Chicken

    Carefully lower the coated chicken into the hot oil. Fry for 12‑15 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and the crust is deep golden‑brown.

    Time: PT30M

    Temperature: 350°F

12. Drain and Rest

    Using tongs, transfer the fried chicken to a plate lined with paper towels. Let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

15 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Celery Stalks: celery hearts, thinly sliced cucumber
• Instead of Sugar: honey, maple syrup (use less)
• Instead of Peppercorns: cracked black pepper
• Instead of Mustard Seeds: dry mustard powder (½ tsp)
• Instead of Cloves: allspice (1/2 tsp)
• Instead of Salt: sea salt
• Instead of White Wine Vinegar: apple cider vinegar, rice vinegar
• Instead of Chicken Drumsticks: bone‑in chicken thighs
• Instead of Chicken Thighs: boneless thigh pieces (adjust cooking time)
• Instead of Buttermilk: milk + 1 tbsp lemon juice per cup
• Instead of All-Purpose Flour: spelt flour (same amount)
• Instead of Smoked Paprika: regular paprika
• Instead of Chili Powder: cayenne pepper (½ tsp)
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Onion Powder: finely minced onion (1 tbsp)
• Instead of Vegetable Oil: peanut oil, canola oil

Equipment Needed

• Sharp Knife
• Cutting Board
• Medium Saucepan
• Glass Jar with Lid
• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Large Skillet or Frying Pan
• Tongs
• Paper Towels
• Instant‑Read Thermometer (optional)

Critical Steps — Do Not Skip

• Boiling the brine to fully extract spice flavors.
• Heating oil to the correct temperature (≈350°F) before frying.
• Ensuring chicken is fully coated with seasoned flour for a crisp crust.

Chef Tips from the Video

• Use a cold piece of butter in the oil; it will melt and help maintain a steady temperature.
• For extra flavor, add a split garlic clove and a sprig of thyme to the brine.

Troubleshooting

Storage

Refrigerator: Pickled celery will keep 2 weeks in the sealed jar. Fried chicken can be stored in an airtight container for up to 3 days; reheat in oven to retain crispness.

Freezer: Fried chicken freezes well for up to 2 months; thaw in fridge and reheat in oven. Pickles are not recommended for freezing.

Room temperature: Do not leave fried chicken or pickles at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken in buttermilk overnight for deeper flavor and tenderness.
• Prepare the pickled celery a day ahead; the flavor improves after a few hours.

Frequently Asked Questions