Pickle Brined Fried Chicken

Makes 6 drumsticks

1 package (6) Gerber Drumsticks

Leftover brine from Fantasma's Finest dill pickles, pickled okra, pickled mushrooms for serving (available in our retail store)

1-2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon pepper

2 teaspoons paprika

3 Barham Family Farm eggs (available in our retail store)

2 cups whole-wheat panko breadcrumbs

Vegetable oil

Hot wing sauce, if desired

Place drumsticks in a plastic resealable zip-top bag and pour brine over the drumsticks. Allow to marinate for 24-36 hours in the refrigerator.

Fit a baking sheet with a baking rack.

To set up breading station, place flour on a plate and sprinkle with salt, pepper and paprika; combine the seasonings with a fork. In a side bowl, whisk eggs. Pour breadcrumbs onto a plate. Dredge drumstick in flour, followed by egg and a coating of breadcrumbs. Place coated drumsticks on the baking rack to rest.

In a cast-iron skillet, heat vegetable oil poured three-quarters of the way up the side over medium heat until it registers 350° F. on an instant read thermometer. Carefully place drumsticks into hot oil making sure not to crowd. Allow chicken to fry for 12 minutes, turning with tongs every few minutes so the meat browns on all sides and does not burn. The drumsticks should register 165° F. on an instant read thermometer. Remove the drumsticks from the oil and allow to cool slightly on plate or baking sheet before serving.

To serve, garnish drumsticks with pickled vegetables and serve with a drizzle of wing sauce and a dipping bowl of more sauce