Pickle Brined Fried Chicken Sandwich (Printable)
Crispy fried chicken marinated in tangy pickle brine, served on a toasted bun with fresh lettuce and savory sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken thighs or breasts
02 - 1 cup dill pickle brine
03 - 1 teaspoon hot sauce
→ 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 - 4 cups vegetable oil
→ 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
# How To Make It:
01 - Combine chicken, pickle brine, and hot sauce in a resealable bag or bowl. Refrigerate for at least 1 hour, up to overnight.
02 - Heat vegetable oil in a heavy-bottomed pot or deep skillet until it reaches 350°F.
03 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper in a shallow dish.
04 - Remove chicken from brine, allowing excess to drip off. Press each piece firmly into the flour mixture, turning to coat all sides evenly.
05 - Fry chicken in batches for 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.
06 - Stir together mayonnaise and Dijon mustard in a small bowl until smooth.
07 - Lightly toast the cut sides of the buns until golden.
08 - Spread mayo-mustard sauce on both bun halves. Layer fried chicken, shredded lettuce, and pickle slices on the bottom buns. Cover with top buns and serve immediately.
# Expert Hints:
01 -
- The pickle brine works its way deep into the meat, making every bite impossibly juicy without any fancy techniques
- That cornstarch in the breading creates a shatteringly crisp shell that stays crunchy even after the sauce hits it
02 -
- Letting the chicken come to room temperature for about 20 minutes before frying helps it cook more evenly and prevents that raw center, overdone crust problem
- Resting the fried chicken on a wire rack instead of paper towels keeps that crust crispy all over instead of getting soggy on the bottom
03 -
- Use your pickle jar to shake the chicken and brine together—less cleanup and better coverage
- The oil should bubble vigorously when you add chicken but never be smoking hot