If you have ever craved that perfect balance of crispy, juicy, and tangy all wrapped into one unforgettable bite, then this Pickle Brined Fried Chicken Sandwich Recipe is about to become your new go-to favorite. Marinating chicken thighs in dill pickle brine before frying takes the flavor and tenderness to the next level, while the spicy-hot sauce kick and crunchy coating deliver that mouthwatering contrast you imagine with every forkful. Every element works in harmony—from the toasted brioche bun to the zesty mustard mayo and tangy pickles—to bring you a sandwich experience that’s bursting with personality and comfort. Come on, let’s dive into this crowd-pleaser you’ll want to make again and again!
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients—each one plays a vital role in creating that crispy texture, bold flavor, and visually appealing sandwich that’s as satisfying to eat as it is to look at. From the pickle brine that tenderizes and seasons the chicken to the spices that amp up the crunch, these staples are your keys to sandwich perfection.
- Boneless, skinless chicken thighs: Juicier and more tender than breasts, perfect for staying moist during frying.
- Dill pickle brine: The secret ingredient that adds tangy flavor and breaks down proteins for a tender bite.
- Hot sauce: Adds a subtle heat that cuts through the richness of the fried chicken.
- All-purpose flour: The base for the crispy coating that grabs onto every flavor.
- Cornstarch: Helps achieve that extra-crispy finish with a lighter crunch.
- Garlic powder, onion powder, smoked paprika, black pepper, salt: A mix of seasonings that give depth and warmth to the coating.
- Eggs and milk (or buttermilk): The wet dredge that helps the flour mixture adhere perfectly.
- Vegetable oil: Essential for frying to golden, crunchy perfection.
- Brioche or potato sandwich buns: Soft, slightly sweet, and sturdy enough to hold all the fillings.
- Shredded lettuce or slaw mix: Adds freshness and crunch to balance the fried chicken.
- Mayonnaise and Dijon mustard: Combined for a creamy, tangy sauce that elevates the sandwich.
- Sliced dill pickles: Amplify the pickle brine flavor and add bursts of zesty crunch.
How to Make Pickle Brined Fried Chicken Sandwich Recipe
Step 1: Brine Your Chicken
Pop those chicken thighs into a bowl or zip-top bag, pour over the dill pickle brine and that splash of hot sauce, making sure every piece is fully covered. This brining step is what gives the chicken its juicy, flavorful edge. Pop it in the fridge for at least 2 hours, or better yet, leave it overnight to let those flavors soak in deeply.
Step 2: Prepare the Flour Coating
Next, mix together the flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt in a shallow dish. This seasoned flour combo is crucial because it forms that crave-worthy crispy crust that locks in moisture.
Step 3: Make the Egg Wash
Whisk the eggs with milk or buttermilk in a separate bowl until smooth. This dip will help the seasoned flour stick evenly to the chicken, creating the classic double-dredge effect that gives fried chicken its incredible crunch.
Step 4: Dredge and Coat the Chicken
Pull out the chicken from the brine and give it a gentle pat dry with paper towels — too much moisture can cause oil splatters and soggy breading. Coat each thigh by dipping it in the flour mixture, shaking off the excess, then dunking into the egg wash before pressing it firmly back into the flour mixture. This double coating guarantees maximum crunch.
Step 5: Fry to Golden Perfection
Heat about an inch of vegetable oil in a deep skillet to 350°F (175°C). Fry the chicken thighs in batches, allowing them space to crisp up evenly without crowding. Cook each side for 5 to 7 minutes until that irresistible golden brown color develops and the internal temperature registers 165°F (74°C). Drain on a wire rack or paper towels to keep things crispy and oil-free.
Step 6: Whip Up the Sauce
While your chicken cooks, take a small bowl and blend mayonnaise with Dijon mustard until silky smooth. This sauce adds a creamy tang that complements the brined chicken beautifully.
Step 7: Assemble Your Pickle Brined Fried Chicken Sandwich Recipe
Toast the brioche or potato buns lightly to prevent sogginess. Spread the mayo-mustard sauce generously on both bun halves, pile on shredded lettuce or slaw for freshness, lay down a crispy chicken thigh, and crown it with sliced dill pickles. Serve immediately so the textures stay just right — crisp, juicy, and bursting with flavor.
How to Serve Pickle Brined Fried Chicken Sandwich Recipe
Garnishes
Fresh garnishes like crunchy lettuce and sharp dill pickles not only add vibrant color but also provide refreshing crunch and acidity to contrast the richness of the fried chicken. Feel free to add thin slices of red onion or a few rings of jalapeño if you like a little extra zip.
Side Dishes
Pair your sandwich with classic sides such as crispy fries, a simple coleslaw, or even tangy pickled veggies to complement the flavors without overpowering the star—the chicken sandwich itself. A chilled pickle spear is always a welcome companion.
Creative Ways to Present
For a fun twist, swap the brioche bun for a soft pretzel bun or serve the fried chicken open-faced atop a bed of arugula and slaw. You can also dress up the sandwich with smoky BBQ sauce or a drizzle of honey for a sweet-savory contrast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover sandwiches tightly in foil or plastic wrap and store them in the refrigerator for up to two days. Be aware that the bun might soften as the coating absorbs moisture, so consider keeping components separate for best texture.
Freezing
You can freeze the fried chicken thighs before assembling the sandwiches. Once cooled completely, place them in an airtight container or freezer bag for up to one month. Thaw in the refrigerator overnight before reheating.
Reheating
The best way to reheat leftover fried chicken is in a hot oven or air fryer to bring back crispness without drying the meat. Reheat at 350°F (175°C) for 10-15 minutes until heated through and crispy again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay more moist and tender, chicken breasts can work well if you brine them thoroughly and avoid overcooking. Just adjust frying time to ensure they’re cooked through but still juicy.
Is pickle brine necessary for the recipe?
Pickle brine is what sets this sandwich apart by tenderizing the chicken and infusing it with that signature tangy flavor. While you can skip it, you’ll miss the unique zing that makes this recipe so special.
Can I make this sandwich gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend and double-check your seasonings and buns to keep the recipe safe for gluten-sensitive eaters. The frying method remains the same.
How spicy is the hot sauce in the marinade?
The hot sauce adds a gentle kick but isn’t overwhelmingly spicy. You can adjust the amount depending on your heat preference or even omit it for a milder version.
What’s the best oil for frying this chicken?
Vegetable oil is ideal due to its high smoke point and neutral flavor. You could also use canola or peanut oil, both excellent for frying and achieving a perfect golden crust.
Final Thoughts
There’s something wonderfully satisfying about biting into a perfectly crispy, juicy fried chicken sandwich that’s been brined in pickle juice for that unbeatable tang and tenderness. This Pickle Brined Fried Chicken Sandwich Recipe is one of those dishes you’ll find yourself craving on repeat, for good reason. It’s approachable, delicious, and guaranteed to impress anyone lucky enough to share it with you. So go ahead, gather your ingredients, and treat yourself to a sandwich experience that feels like a warm hug in every crunchy bite!
Print
Pickle Brined Fried Chicken Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
This Pickle Brined Fried Chicken Sandwich features juicy, tender chicken thighs marinated in dill pickle brine and hot sauce for a flavorful punch. The chicken is double-dredged in a seasoned flour and cornstarch mixture for an ultra-crispy coating, then deep-fried to golden perfection. Served on toasted brioche or potato buns with a tangy Dijon mayo, shredded lettuce or slaw, and crunchy dill pickles, this sandwich delivers a perfect balance of bold, tangy, and savory flavors in every bite.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 1 cup dill pickle brine
- 1 tablespoon hot sauce
Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Egg Wash
- 2 large eggs
- 2 tablespoons milk or buttermilk
Frying
- 2 cups vegetable oil
Assembly
- 4 brioche or potato sandwich buns, toasted
- 1 cup shredded lettuce or slaw mix
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Sliced dill pickles
Instructions
- Marinate the Chicken: Place chicken thighs in a mixing bowl or zip-top bag. Pour pickle brine and hot sauce over the chicken, ensuring all pieces are fully submerged. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor infusion.
- Prepare the Coating: In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to mix all the seasonings evenly throughout the flour mixture.
- Mix the Egg Wash: In a separate bowl, whisk together the eggs and milk or buttermilk until fully blended to create the coating wet dip.
- Coat the Chicken: Remove chicken thighs from the marinade and pat dry with paper towels to ensure the coating adheres well. Dredge each piece in the flour mixture, shaking off excess. Dip into the egg wash, then return to the flour mixture, pressing firmly to create a thick, even crust on the chicken.
- Heat the Oil and Fry: In a deep skillet or Dutch oven, heat approximately 1 inch of vegetable oil to 350°F (175°C). Carefully fry the breaded chicken thighs in batches, cooking each side for 5 to 7 minutes until the crust is golden brown and crisp, and the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a wire rack or paper towels to drain off excess oil.
- Prepare the Sauce: In a small bowl, blend mayonnaise and Dijon mustard until smooth and well combined.
- Assemble the Sandwiches: Spread the mustard mayo sauce evenly on the toasted buns. Layer with shredded lettuce or slaw mix, top with a fried chicken thigh, and finish with sliced dill pickles. Serve immediately to enjoy the sandwich at its crispiest.
Notes
- For extra flavor, marinate the chicken overnight.
- Ensure the oil temperature stays consistent at 350°F for perfectly crispy chicken without absorbing excess oil.
- Use a thermometer to check the internal chicken temperature for food safety and juiciness.
- Substitute brioche buns with potato buns or your preferred sandwich bread.
- Leftover chicken can be reheated in an air fryer to maintain crispness.
