Frying Chicken
Add pickle juice and buttermilk into a medium bowl. Submerge chicken then cover with plastic wrap and let it marinate in the fridge for at least 2 hours, but it’s best if you can let it sit overnight to truly get the flavor of pickle juice.
Once ready to fry the chicken, put the flour mixture in a medium-sized bowl: flour, cornstarch and seasonings. In a seperate medium bowl, add buttermilk and hot sauce into stir until combined. Add a few tablespoons of the buttermilk into the flour and stir to create crumbs that will stick to the chicken.
Heat oil in a cast iron skillet or deep fryer. Preheat to 350°F.
Taking the chicken pieces one at a time, pat them dry from marinade. Place in the flour mixture, then dunk into the buttermilk/hot sauce. Then back into flour mixture, make sure the chicken is well coated. Shake off any excess.
Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty. Use seperate hands for wet and dry handling to prevent flour caking on your fingers.
Carefully add chicken strips to the fry oil a few at a time. Don’t add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the pan. Fry until golden brown or until internal temp reaches 165 degrees, turning every few minutes.
Street Corn Salad
Grill up the corn and carefully slice it off the cob. Combine all street corn ingredients in a bowl and mix well. Refrigerate until you’re ready to use. You can make this a day ahead for maximum flavor and ease.
Jalapeno Lime Ranch (Chuy’s Creamy Jalapeno Copycat Recipe)
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