My girlfriend recently told me about her tried-and-true recipe for fried chicken, which begins with marinating chicken in pickle juice. I have been so intrigued by that and curious about the flavor the juice imparts. She’s promised me to make it when I visit next time, and I can’t wait.
I started thinking about pickle juice when I was perusing my jarred items in my refrigerator the other day (doesn’t everyone do that?!!) and I saw a jar of brine saved from olives. I do this for my son-in-law, who is the dirty martini drinker of the family.
My mind went from olive juice to chicken, as in, marinate chicken in the brine, and then follow my friend’s second step which is to marinate with buttermilk.
I have 3 friends who swear by marinating chicken in buttermilk, and it’s a popular Samin Nosrat recipe as well. There’s something about the acid in the buttermilk that tenderizes the chicken, whether you’re planning on frying or roasting or whatever.
So, this is what happened with my olive brine and buttermilk experiment.
Olive Brine, and Buttermilk Marinated Chicken Thighs
8 boneless skinless chicken thighs, about 2 1/2 pounds total
Salt and pepper
12 ounces olive brine
12 ounces buttermilk
Place the thighs in a baking dish or ziploc bag. Season with salt and pepper. Pour in the olive brine and marinate in the refrigerator for 24 hours.
Remove from the brine and pat dry on paper towels. Place in another baking dish or ziploc bag, and fill with buttermilk. Refrigerate for another 24 hours.
Remove the chicken thighs to paper towels to drain.
Preheat the oven to 375 degrees F while the thighs warm up a bit.
Drizzle a little olive oil in a baking dish that will comfortably fit the thighs. Season them with garlic pepper. Right before baking, drizzle some olive oil over the chicken thighs.
Bake until the internal temperature reaches 155 degrees F. This took my oven approximately 25 minutes. If you want more browning, use the broiler for a few minutes.
Remove the baking dish from the oven, and place the chicken on a serving platter. Season with salt, pepper, and garlic pepper, if desired.
I made some carrot and pea fritters to pair with the chicken, mostly for some color and texture.
I mixed together 75% crème fraiche and 25% Kewpie mayonnaise for a creamy condiment. A little Sriracha was tempting, but I decided to keep everything mild in order to highlight the chicken.
Have you ever tried Remoulade in a tube? It is excellent.
No condiment is really necessary. I just like condiments.
The chicken was super moist, and tasted just like olives. It doesn’t look like much, but wow.
I didn’t realize the olive brine would impart so much flavor!
The marinated chicken could have also been grilled.
I’m certainly convinced about what buttermilk does for chicken as a marinade. But I also like olive brine’s part in this chicken. Next time? Pickle juice!