Pickle Brined Fried Chicken Sandwich (Print Page)
Crispy marinated chicken on toasted buns with tangy pickle brine, fresh lettuce, and creamy sauce.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle brine from jar of pickles
03 - 1 teaspoon hot sauce optional
→ Breading
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon cayenne pepper
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
→ For Frying
12 - Vegetable oil for deep frying about 4 cups
→ Sandwich Assembly
13 - 4 brioche or potato buns
14 - 1 cup shredded iceberg lettuce
15 - 8 dill pickle slices
16 - 4 tablespoons mayonnaise
17 - 1 tablespoon Dijon mustard
# Directions:
01 - Combine chicken, pickle brine, and hot sauce if using in a bowl or resealable bag. Marinate in refrigerator for at least 1 hour and up to overnight.
02 - Heat oil in a heavy-bottomed pot or deep skillet to 350°F.
03 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
04 - Remove chicken from brine, letting excess drip off. Dredge thoroughly in flour mixture to coat on all sides.
05 - Fry chicken pieces in batches, 5-7 minutes per side, until golden brown and cooked through to internal temperature of 165°F. Drain on wire rack or paper towels.
06 - Mix mayonnaise and Dijon mustard in a small bowl until well combined.
07 - Lightly toast the buns. Spread mayo-mustard sauce on both sides.
08 - Layer fried chicken, lettuce, and pickle slices onto buns. Top with remaining bun halves and serve immediately.
# Expert Tips:
01 -
- The pickle brine makes the chicken impossibly juicy while adding a subtle tang that cuts through the rich frying
- That crunch when you bite through the coating is absolute perfection and worth every minute of prep
02 -
- Letting the chicken marinate longer than an hour makes a noticeable difference in tenderness
- overcrowding the pan drops the oil temperature and makes soggy chicken so fry in batches
03 -
- Let the fried chicken rest on a wire rack instead of paper towels to maintain that crispy exterior
- Warm your buns in the oven after toasting so everything stays hot longer