Pickle-Brined Fried Chicken
Given that two of the most popular recipes I've posted on the blog are the pickles and the fried chicken recipes, in hindsight this post seems almost inevitable. But no, yet again I turn to the pages of Bon Appetit for inspiration and recipe. This pickle-brined fried chicken is a signature dish at Rose's Luxury, recently named the best new restaurant in the United States by Bon Appetit (woooo go DC!), and who am I to disagree? Pickles? Fried chicken? Yes please! So I made this once, and my friend Jess made it once as well. We compared some notes on the process, and in the end, I am adapting the recipe just slightly. Here's a statement I never thought I would make: go with chicken breast instead of thighs. I think this is an issue of expectation - when I bit into the amazing fried chicken, I wanted it to be like a chicken tender - juicy white meat. Don't get me wrong, it wasn't like sipping a diet coke that turns out to be an iced tea. But I think I like my b...