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Pickled-Brined Oven Fried Chicken

  • 3 lbs. bone-in, skin-on chicken pieces (thighs, drumsticks or wings)
  • 2 cups dill pickle brine
  • 1 cup buttermilk
  • 2 eggs
  • 1 (9-oz.) package Louisiana Fish Fry Products Homestyle Chicken Fry Chicken Batter Mix
  • cooking spray
  • 2 Tbsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1 tsp. Louisiana Fish Fry Products Cravin’ Cajun Hot Sauce
  • 1/2 cup mayonnaise
  1. Place the chicken in a shallow dish and pour the brine over it. Toss to coat the chicken. Cover and marinate in the refrigerator for 2 – 6 hours.
  2. When ready to cook the chicken, preheat the  oven to 425° F. Whisk together buttermilk and eggs in a shallow bowl. Pour Chicken Batter Mix into another shallow bowl. Line a baking sheet with foil and spray a wire rack with cooking spray.
  3. Dredge the chicken in the buttermilk mixture and then toss to coat in the Chicken Batter Mix.
  4. Place the chicken onto the cooking rack and bake for 30 – 35 minutes, or until chicken is golden brown and cooked through.
  5. Meanwhile, combine mustard, lemon juice, hot sauce and mayonnaise in a small bowl. Serve Dijonnaise with hot chicken.


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