Recipe: Milton’s Cuisine & Cocktail’s Boneless Pickle Fried Chicken Thighs with Hot Jalapeno Honey

Trim the thighs of bits of fat and silver skin. Arrange thighs between sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to 1/4-inch thickness. Put the thighs in a sealable plastic bag and cover with pickle brine. Refrigerate for 24 to 48 hours. The longer they sit in the brine, the more pickle flavor you’ll get.

When ready to cook, in a fryer or Dutch oven, heat oil to 350 degrees.

Put the flour in a pie plate. Put the buttermilk in a second pie plate. Remove chicken from brine and discard brine. Dry chicken, then dip in buttermilk and then dip in seasoned flour. Shake off excess flour and fry chicken 4 to 5 minutes or until golden brown and chicken reaches 165 degrees. Drain well, then arrange on serving platter and drizzle with honey. Sprinkle with Everything Bagel seasoning and serve with coleslaw. Serves: 6