A gluten and dairy-free twist on classic buttermilk fried chicken. This recipe features tender and juicy chicken with a crunchy exterior, marinated in pickle juice and non-dairy milk. It's a much cleaner and better-for-you version of the chicken many of us grew up eating.
1: Add chicken to a large bowl along with pickle juice and non dairy milk. Allow chicken to brine for at least 2 hours up to overnight.
2: Remove chicken from refrigerator one hour before frying to allow it to come to room temperature.
3: Add 1 ½ cups flour to a medium-sized bowl.
4: In a large bowl, add the remaining 2 cups flour, 1 tbsp salt, paprika and 2 ½ cups water. Mix well to form a thin batter.
5: Heat oil over medium heat to 325°F in a large dutch oven.
6: Prepare a baking sheet with a metal baking rack next to your oil.
7: Once oil is to temperature, dredge a piece of chicken in flour, shake off any excess, then dip and coat evenly in your batter.
8: Allow any excess batter to drip off, then coat once more in flour.
9: Shake off excess flour then add to your hot oil.
10: Fry chicken, flipping frequently, until exterior is a light golden brown and internal temperature hits 160°F.
11: For thighs, this will take about 18-20 minutes; for drumsticks, about 12-14 minutes.
12: Remove from oil and set aside on a baking rack while repeating with the remaining chicken, being careful not to overcrowd your pot.
13: Once all chicken has been fried, increase heat and bring temperature to 375°F.
14: Return chicken to hot oil for a second fry until deep and dark golden in color, about 3 minutes longer.
15: Remove chicken from oil and season immediately with flaky sea salt.
