24 chicken thighs
12 cups dill pickle juice
vegetable oil for frying
6 cups buttermilk
6 cups all-purpose flour
2 tablespoons salt
1 tablespoon and 1-1/2 teaspoons ground black pepper
Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
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