Pickle Brined Fried Chicken Sandwich (Printable)
Crispy fried chicken sandwich tangy pickle brine, fresh toppings, soft brioche bun
# What You'll 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 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 to drip off. Dredge thoroughly in flour mixture to coat completely on all sides.
05 - Fry chicken pieces in batches for 5 to 7 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F. Drain on wire rack or paper towels.
06 - Mix mayonnaise and Dijon mustard in a small bowl until combined.
07 - Lightly toast buns and spread mayo-mustard sauce on both cut sides.
08 - Layer fried chicken, shredded lettuce, and pickle slices on bottom buns. Top with remaining bun halves and serve immediately.
# Expert Advice:
01 -
- The pickle brine makes the chicken impossibly juicy, almost like it's been injected with flavor from the inside out
- That shattering crust with the slight tang of pickles is the kind of thing you'll crave at midnight
02 -
- Don't skip the wire rack cooling step—paper towels make the crust soggy from underneath
- Let your fried chicken rest for about 5 minutes before assembling so the juices redistribute
03 -
- Brine the chicken overnight for the most intense flavor penetration
- Double-dredge the chicken—back into the brine briefly, then again into the flour—for extra thick crust