Name: Gochujang Dill Pickle Chicken | Crispy Fried Chicken Thighs
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusion
Ingredients: 8 boneless, skinless chicken thighs; 1 tbsp gochujang paste; 1 tbsp pickle brine; 1 cup water; 1/4 cup salt; 1/4 cup sugar; 1/4 cup pickle brine; 2 cups cornflakes, crushed; 1/2 cup all-purpose flour; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cayenne pepper (optional); Vegetable oil, for frying; 1 cup chopped dill pickles; 1/4 cup mayonnaise; 1 tbsp pickle brine; 1 tbsp chopped fresh dill; 1 tbsp grated parmesan cheese

Instructions

7 steps

Preparation

Brine the chicken: In a bowl, combine water, salt, sugar, and pickle brine. Submerge chicken thighs in the brine and refrigerate for at least 30 minutes, or up to 4 hours.

Prepare the crumb coating: In a shallow dish, combine crushed cornflakes, flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).

Marinate the chicken: Remove chicken from brine and pat dry. In a bowl, mix gochujang paste and pickle brine. Coat each chicken thigh with the gochujang mixture.

Coat the chicken: Dredge each chicken thigh in the crumb coating, pressing to adhere.

Cooking

Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry chicken thighs for 5-7 minutes per side, or until golden brown and cooked through.

10 min

Preparation

Make the pickle salad: In a bowl, combine chopped dill pickles, mayonnaise, pickle brine, chopped dill, and grated parmesan cheese.

Serving

Serve: Serve the fried chicken with pickle salad.

Progress

0 / 7 steps

Gochujang Dill Pickle Chicken | Crispy Fried Chicken Thighs