2. The Exact Pickle Juice And Chicken Setup I Used
For this experiment, I used 2 cups of dill pickle juice from a jar of kosher dill pickles. The juice was strained to remove any lingering seeds or spices. As for the chicken, I opted for 4 bone-in, skin-on chicken thighs, as they tend to be juicier and more forgiving during frying.
I placed the chicken thighs in a resealable plastic bag and poured the pickle juice over them, ensuring each piece was fully submerged. The bag was then sealed and placed in the refrigerator for a full 24 hours, allowing the pickle juice ample time to infuse into the chicken.
3. What Happened During The 24-Hour Soak
I soaked my chicken in pickle juice before frying. 24 hours later,
March 13, 2026 by admin
Throughout the 24-hour soak, the chicken appeared to absorb the pickle juice quite effectively. The brine, rich in acidity and salt, penetrated the meat, theoretically tenderizing it and infusing it with flavor.
