Pickle Brined Fried Chicken Sandwich (Printable)

Crispy fried chicken marinated in tangy pickle brine, topped with fresh veggies and zesty sauce on a toasted bun.

# What You 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 Steps:

01 - Combine chicken, pickle brine, and hot sauce in a resealable bag or bowl. Marinate in refrigerator for at least 1 hour, up to overnight.
02 - Heat vegetable oil in a heavy-bottomed pot or deep skillet to 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 liquid to drip off. Dredge each piece thoroughly in the flour mixture, ensuring complete coverage on all sides.
05 - Fry chicken pieces in batches for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Drain on wire rack or paper towels.
06 - Mix mayonnaise and Dijon mustard in a small bowl until smooth and well combined.
07 - Lightly toast the buns and spread the mayo-mustard sauce on both cut sides.
08 - Layer fried chicken, shredded lettuce, and pickle slices onto the bottom buns. Cover with top 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 richness
  • The cornstarch in the breading creates this shatteringly crispy crust that stays crunchy even after the sauce hits it
02 -
  • Letting the excess brine drip off before dredging prevents the coating from getting gummy and falling off
  • Keeping the oil temperature steady is the secret to that non greasy perfectly crispy exterior
03 -
  • Use a thermometer for the oil because visual guessing leads to either undercooked or burnt chicken
  • Let the fried chicken rest on a wire rack not paper towels to maintain that crunch on all sides

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