Try Michael Symon's Pickle Fried Chicken with Fried Pickles!! Marinating the chicken in a pickle brine give it a dill-ighfully dill-icious flavor!! Ingredients: 6 each Chicken Legs and Chicken Thighs 1 large jar whole dill pickles Salt Pepper 1/2 cup Flour Oil (to fry) 2 cups Buttermilk Directions: In a zip bag, brine the chicken in the pickle juice for 2-12 hours. Reserve pickles. In a deep cast iron skillet, heat enough oil to submerge chicken to 360F. Drain the chicken. Dip in buttermilk and dredge the chicken lightly in flour seasoned with salt and pepper. Fry the chicken for 4 to 5 minutes, until golden brown. Drain on a paper towel lined plate. With the pickles, slice into coins if necessary, dip in buttermilk and dredge lightly and then fry for 30-60 seconds, until golden brown and crisp, and then drain to a paper towel lined plate. Serve the chicken and pickles together.