Roni'S Pickle Chicken - cooking recipe

Ingredients

4 chicken thighs
1 cup sliced dill pickle
2 cups pickle juice
1 egg
3 tablespoons hot sauce
1 1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Preparation

Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
Fry up the pickles when the chicken is completed.