Name: Pickle-Brined Fried Chicken
Yield: Makes 4 servings
Ingredients: 1 tablespoons yellow mustard seeds; 1 tablespoons brown mustard seeds; 1 1/2 teaspoons coriander seeds; 1 cup apple cider vinegar; 2/3 cup kosher salt; 1/3 cup sugar; 1/4 cup chopped fresh dill; 8 skinless, boneless chicken thighs (about 3 pounds), halved, quartered if large; Vegetable oil (for frying; about 10 cups); 2 cups buttermilk; 2 cups all-purpose flour; Kosher salt; Honey, flaky sea salt (such as Maldon), toasted benne or sesame seeds, hot sauce (for serving); A deep-fry thermometer

Pickle-Brined Fried ChickenMichael Graydon and Nikole Herriott

How does fried chicken achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.

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