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