DIY Pickle-Brined Fried Chicken: An Indian Twist

Pickle brine is the not-so-secret secret to incredibly moist, flavorful fried chicken. Here's the Indian achar version.

Combine 2 cups of buttermilk with 1/2 cup of your mixed pickle brine (the oily, spiced liquid from the jar). Add your chicken pieces and ensure they're submerged. Brine in the refrigerator for 12-24 hours.

Remove the chicken, pat it dry. Dredge in a spiced flour mixture (add a teaspoon of the pickle's dry spice residue to your flour for extra punch). Fry as usual.

The chicken will be unbelievably juicy with a subtle, tangy, and spiced undertone that sets it apart. It's a fantastic fusion dish. This technique shines when you use a brine from a pickle with a complex, traditional masala, like those in a well-curated mixed pickle.