Pickle Brined Fried Chicken Sandwich (Print Version)

Juicy crispy chicken marinated in tangy pickle brine, served with fresh toppings on a toasted bun.

# What You'll 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

# Steps:

01 - Combine chicken, pickle brine, and hot sauce in a resealable bag. Refrigerate 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, salt, and pepper in a shallow dish.
04 - Remove chicken from brine, allowing excess to drip off. Dredge thoroughly in flour mixture, coating all sides evenly.
05 - Fry chicken in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack.
06 - Mix mayonnaise and Dijon mustard in a small bowl until smooth and 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, and finish with bun tops. Serve immediately.

# Expert Tips:

01 -
  • The pickle brine makes the chicken incredibly juicy and adds a subtle tang that cuts through the rich breading
  • The cornstarch in the coating creates this shattering crunch that stays crispy even after the sauce hits it
02 -
  • Letting the chicken rest on a wire rack keeps it crispy while paper towels can make the bottom soggy
  • The oil temperature will drop when you add chicken, so adjust the heat to maintain 350 degrees throughout frying
03 -
  • Use a kitchen thermometer to check oil temperature because guessing leads to greasy or undercooked chicken
  • Season your flour mixture generously because some will fall off during frying and you want every bite well seasoned

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