Pickle Brined Fried Chicken Sandwich (Print View)
Golden crispy chicken with tangy pickle brine marinade, fresh toppings on toasted brioche bun.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle brine (from a 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
# How To Make It:
01 - In a bowl or resealable bag, combine chicken, pickle brine, and hot sauce (if using). Marinate in the refrigerator for at least 1 hour and up to overnight.
02 - Heat oil in a heavy-bottomed pot or deep skillet to 350°F (175°C).
03 - In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
04 - Remove chicken from brine, letting excess drip off. Dredge thoroughly in the flour mixture to coat on all sides.
05 - Fry chicken pieces in batches, 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Drain on a wire rack or paper towels.
06 - Mix mayonnaise and Dijon mustard in a small bowl.
07 - Lightly toast the buns. Spread the mayo-mustard sauce on both sides.
08 - Layer fried chicken, lettuce, and pickle slices onto the buns. Top with remaining bun halves. Serve immediately.
# Expert Hints:
01 -
- The pickle brine makes the chicken impossibly tender while adding tang throughout every bite
- That shattering crust with a soft brioche bun is basically sandwich perfection
02 -
- Pat the brined chicken mostly dry before dredging or the flour wont stick properly
- Let the fried chicken rest on a wire rack, not paper towels, so the bottom stays crispy
03 -
- Let the dredged chicken sit for 5 minutes before frying to help the coating adhere better
- Season the chicken immediately after frying while it's still hot for maximum flavor