Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickle Brined Fried Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 35 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the Sauce: In a small bowl, blend mayonnaise and Dijon mustard until smooth and well combined.
  7. 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.

Find it online: https://slsrecipes.com/pickle-brined-fried-chicken-sandwich-recipe/