This is from Bon Appetite, September 2014
Who would of thunk it, but pickle- brine really adds to the fried chicken experience. This recipe also uses boneless, skinless thighs, so easy to eat! Don’t worry if the name is a tad off-putting….this is really tasty chicken.
2 Tbsp mustard seeds
1.5 tsp coriander seeds
1 cup apple cider vinigar
2/3 cup kosher salt
1/3 cup sugar
1/4 cup chopped fresh dill
8 skinless boneless chicken thighs (3lb) halved
2 cups buttermilk
2 cups all purpose flour (I use spelt flour instead)
Old bay seasoning
for the brine: toast the mustard and coriander seeds in dry sauce pan over med heat until mustard seeds begin to pop (about 3 min) add vinegar salt and sugar and bring to boil, reduce heat and simmer about 5 min (they say it should all dissolve- it doesn’t) remove from heat, stir in dill and 4 cups cold water. let cool
place chicken and brine in a bag and chill 3 hours. remove chicken and scrap off any seeds (there will be lots)
heat 3-4 inches of oil to 350. while that warms up place buttermilk in large bowl and in another mix flour with some Old Bay seasoning- you choose how much. coat chicken in buttermilk then coat in flour mixture..pack on flour to create moistened shaggy bits. when oil is hot- working in batches add the chicken to the oil and fry 6-8 minutes turning once. (I use instant read thermometer to make sure cooked through) allow oil to regain 350 before adding new pieces.
lastly- and this is key, once all the chicken is plated, drizzle with honey and top with flaky salt (or just kosher if thats what you have)