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Here's a tasty fried chicken flavor upgrade featuring our Rich's Backyard spice and pickle juice. Don't throw away that pickle juice. This recipe uses leftover juice and imparts a nice little flavor. But most importantly, it makes it super tender and juicy. We add a kick of flavor with our South Shore rub that is great on seafood and chicken dishes.

  • Servings 4
  • Dish Main
  • Time 3 hours
  • Skill Home Cooks



1 (4-5lbs) chicken, cut into 8-12 parts
1 quart buttermilk
0.25 cup pickle juice (the liquid from a pickle jar)
3 tbsps Rich's Backyard South Shore Blend, divided
2 cups all-purpose flour
1 tsp kosher salt
peanut, vegetable, or canola oil, as needed


large mixing bowl
measuring spoons
medium size cambro
gallon-size ziplock bag
large Dutch oven or heavy bottom pot
meat thermometer
wired rack
sheet tray
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In a large bowl, combine the buttermilk, pickle juice, and 2 tablespoons of the South Shore blend.

Whisk together, then add the chicken parts so that they are completely submerged in the liquid.

Cover and refrigerate for a minimum of 2 hours or overnight.


Add the flour, the remaining 1 tablespoon of South Shore Blend, and the kosher salt to a large, clean paper bag or a gallon-sized ziplock.

Working in batches, add 2-3 pieces of chicken to the bag, shaking off any excess buttermilk before adding it to the flour.

Seal the bag and shake it until the chicken is well-dredged.

Allow the chicken to sit in the dredge as you heat the oil.


To a large Dutch oven or heavy-bottomed pot, add 3-4 inches of oil. Heat the oil over medium heat until it reaches 350°F, then add the chicken pieces in batches making sure not to overcrowd the pan.

The temperature will lower once the chicken is added, maintain a temperature of 325°F as the chicken cooks and adjust the flame as needed.


Fry the chicken on each side for 10-12 minutes, depending on its thickness, or until the chicken is golden brown on each side, with an internal temperature of 165°F when tested with a meat thermometer.

Once cooked, transfer the chicken to a wire rack to drain and cool slightly before serving.

Season with more salt if desired.