Pickle Brined Fried Chicken Sandwich (Printable)
Crispy, juicy fried chicken marinated in tangy pickle brine and served on a toasted bun with fresh lettuce and pickles.
# Ingredient List:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle brine from jar
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
# Steps:
01 - Combine chicken, pickle brine, and hot sauce in a resealable bag or bowl. Refrigerate for at least 1 hour, preferably overnight for maximum flavor penetration.
02 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish until evenly combined.
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 brine, allowing excess liquid to drip off. Press firmly into flour mixture, turning to coat all sides completely.
05 - Fry chicken pieces in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Combine mayonnaise and Dijon mustard in a small bowl, stirring until smooth and well incorporated.
07 - Lightly toast bun halves until golden. Spread prepared mayo-mustard sauce on both top and bottom buns.
08 - Place fried chicken on bottom bun, layer with shredded lettuce and pickle slices. Top with remaining bun and serve immediately while hot.
# Expert Tips:
01 -
- The pickle brine works its way into every fiber of the meat, creating an interior thats seasoned far beyond any simple salt rub could achieve
- That cornstarch in the breading creates a shell thats impossibly crispy yet somehow light, never heavy or greasy
02 -
- Letting the chicken rest on a wire rack instead of paper towels keeps that crust from getting soggy underneath
- The oil temperature will drop when you add chicken, so adjust your heat to maintain 350°F throughout frying
03 -
- Pat your chicken completely dry before brining for better absorption
- Let your fried chicken rest for 3 minutes before assembling to retain juices