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Pickle Brine Fried Chicken with Hot Honey Glaze and Ranch Dressing
A crunchy, juicy fried chicken marinated in tangy pickle brine, double‑coated for extra crispiness, tossed in a sweet‑spicy hot honey glaze and served with a quick yogurt‑based ranch dressing. Perfect for a hearty main course or competition practice.
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Cost Breakdown
Critical Success Points
- • Ensure chicken is fully submerged in the pickle brine for even marination.
- • Maintain oil temperature between 170‑175 °C throughout frying.
- • Check internal temperature of chicken reaches at least 73 °C.
- • Double‑coat the chicken for maximum crunch.
Safety Warnings
- • Hot oil can cause severe burns – use long tongs and keep a lid nearby.
- • Never leave the fryer unattended.
- • Handle the probe thermometer with care to avoid puncturing the chicken and contaminating the oil.
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