Name: Pickle-Brined Fried Chicken
Yield: 4 Servings
Ingredients: 1 tablespoon yellow mustard seeds; 1 tablespoon brown mustard seeds; 1 ½ teaspoon coriander seeds; 1 cup apple cider vinegar; ⅔ cup kosher salt; ⅓ cup sugar; ¼ cup chopped fresh dill; 8 skinless, boneless chicken thighs (about 3 lb.), 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

Michael Graydon + Nikole Herriott

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

Recipe notes