- 1 cup jalapeno pickling juice, plus pickled jalapeno slices to garnish
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper, plus more to taste
- 8 boneless, skinless chicken thighs
- 3 cups self-rising flour
- 1 1/2 cups Jalapeño Buttermilk Ranch
- 1 quart oil
- In a medium-sized bowl, combine the jalapeno pickling juice, 1 teaspoon kosher salt, 1 teaspoon sugar, and 1/2 teaspoon ground black pepper.
- Place the chicken thighs in a large, resealable plastic bag. Pour the pickling juice mixture over top and seal. Marinate for at least 1 hour and up to 8 hours.
- Remove the chicken from the bag of brine and pat it dry using paper towels. In a large bowl, add the self-rising and season generously with additional black pepper. Whisk to combine.
- In a separate bowl, pour in the Jalapeño Buttermilk Ranch. Drizzle a few tablespoons of the ranch into the flour mixture and mix into the flour to get some shaggy pieces of flour coating.
- Dip the chicken thighs in the ranch, turning to coat fully. Remove one thigh at a time from the ranch, letting the excess drip off. Press the chicken thigh into the flour mixture and turn, pressing until coated with a thick layer of flour. Set aside and repeat until all of the chicken thighs have been coated.
- Heat the oil in a deep cast iron skillet, wok, Dutch oven, or fryer to 350°F. Carefully fry the chicken pieces until browned all over and cooked through, flipping if necessary halfway, about 12 minutes. Set aside on a paper towel lined plate to cool.
- Serve with pickled jalapeno slices, to garnish.