Pickle Brined Fried Chicken Sandwich (Printable View)
Crispy fried chicken marinated in tangy pickle brine, topped with fresh lettuce and pickles on a toasted bun.
# Ingredient List:
→ 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
# How to Make It:
01 - Combine chicken, pickle brine, and hot sauce in a resealable bag or bowl. Marinate in refrigerator for at least 1 hour or 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, salt, and black pepper in a shallow dish.
04 - Remove chicken from brine, allowing excess to drip off. Dredge thoroughly in flour mixture, coating all sides completely.
05 - Fry chicken pieces in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack or paper towels.
06 - Mix mayonnaise and Dijon mustard in a small bowl until well combined.
07 - Lightly toast buns and spread mayo-mustard sauce on both cut sides.
08 - Place fried chicken on bottom buns, top with lettuce and pickle slices, then add bun tops. Serve immediately.
# Expert Suggestions:
01 -
- The pickle brine makes the chicken impossibly juicy while adding a subtle tang that cuts through the richness
- This sandwich hits that perfect crispy-tender-crunchy ratio that makes you close your eyes while eating
02 -
- Letting the chicken rest on a wire rack keeps it crispy instead of getting soggy on paper towels
- The brine really does need at least an hour, but overnight makes it even better
03 -
- Pat the chicken dry before dredging so the flour actually sticks properly
- Let the fried chicken rest for five minutes before assembling to keep the bun from getting soggy