Pickle Brined Fried Chicken Sandwich (Print Version)

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

# 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

# How to Make It:

01 - Combine chicken, pickle brine, and hot sauce in a resealable bag. Marinate in refrigerator for at least 1 hour, up to overnight.
02 - Pour vegetable oil into a heavy-bottomed pot or deep skillet. Heat to 350°F.
03 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
04 - Remove chicken from brine, allowing excess to drip off. Press thoroughly into flour mixture, ensuring complete coating on all sides.
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.
07 - Lightly toast buns. Spread mayo-mustard sauce on both halves.
08 - Place fried chicken on bottom bun. Layer with shredded lettuce and pickle slices. Top with remaining bun half. Serve immediately.

# Expert Advice:

01 -
  • The pickle brine makes the chicken impossibly juicy while adding a subtle tang that cuts through the richness
  • Cornstarch in the breading creates that shatteringly crispy exterior that stays crunchy even after the sauce hits it
  • These sandwiches taste like something from a fancy drive through but happen entirely in your own kitchen
02 -
  • Letting the chicken come to room temperature for about 20 minutes before frying helps it cook evenly without burning the outside before the inside is done
  • Your oil will drop in temperature when you add cold chicken, so adjust your heat between batches to maintain that steady 350 degrees
  • Resting the fried chicken on a wire rack instead of paper towels keeps that crust from getting soggy on the bottom
03 -
  • Pat the chicken completely dry with paper towels after removing it from the brine for better breading adhesion
  • Use a instant read thermometer to check doneness rather than cutting into the chicken and losing those precious juices

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