Pickle Brined Fried Chicken Sandwich (Printable View)
Crispy pickle-marinated chicken with fresh toppings on toasted brioche bun
# 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 - 4 cups vegetable oil for deep frying
→ 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 Steps:
01 - Combine chicken pieces with pickle brine and hot sauce in a resealable bag or bowl. Refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until evenly distributed.
03 - Pour vegetable oil into a heavy-bottomed pot or deep skillet. Heat to 350°F, maintaining temperature throughout frying process.
04 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete coverage on all sides. Shake off excess coating.
05 - Carefully place chicken pieces in hot oil, working in batches to avoid overcrowding. Fry 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk together mayonnaise and Dijon mustard in a small bowl until smooth and fully combined.
07 - Lightly toast buns until golden. Spread prepared mayonnaise-mustard mixture on both cut sides.
08 - Place fried chicken on bottom bun, layer with shredded lettuce and pickle slices. Top with remaining bun half. Serve immediately while chicken remains crispy.
# Expert Advice:
01 -
- The pickle brine makes the chicken impossibly juicy without any fancy techniques
- That crunch when you bite through the coating is absolutely worth the effort
- Everything cooks in one pan and comes together faster than delivery would arrive
02 -
- Letting the excess brine drip off before dredging prevents soggy spots in the coating
- Don't crowd the pan or your oil temperature will drop and you'll end up with greasy chicken
- A wire rack is infinitely better than paper towels for keeping things crispy while draining
03 -
- Let the fried chicken rest for 2 minutes before assembling so the juices redistribute
- Pat the brined chicken dry with paper towels before dredging for better coating adhesion