Pickle Brined Fried Chicken Sandwich (Printable version)

Crispy marinated chicken with tangy pickle flavor 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 from jar of pickles
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

→ Frying Oil

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

# Directions:

01 - Combine chicken, pickle brine, and hot sauce in a resealable bag or bowl. Marinate in refrigerator for at least 1 hour, up to overnight for maximum flavor penetration.
02 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a shallow dish until evenly distributed.
03 - Pour vegetable oil into a heavy-bottomed pot or deep skillet. Heat to 350°F, maintaining consistent 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 evenly and thoroughly.
05 - Place chicken pieces in hot oil, working in batches to avoid overcrowding. Fry 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Mix mayonnaise and Dijon mustard in a small bowl until fully combined and smooth.
07 - Lightly toast brioche or potato buns until golden, then spread prepared mayo-mustard sauce on both cut sides.
08 - Place fried chicken on bottom bun, layer with shredded lettuce and pickle slices. Top with remaining bun half and serve immediately while hot.

# Expert Tips:

01 -
  • The pickle brine makes the chicken ridiculously juicy and seasoned all the way through, not just on the surface like traditional marinades
  • That tangy, salty punch cuts through the rich fried coating creating the most perfect bite you've ever experienced
  • Brioche buns soak up the juices without falling apart, making every sandwich feel like a restaurant-quality treat
02 -
  • Don't skip the wire rack for draining because paper towels make the bottom coating soggy and nobody wants a sad, soft bottom on their sandwich
  • Let your chicken rest on the rack for at least 5 minutes before assembling so the coating sets and doesn't slide off when you bite into it
  • Oil temperature drops when you add cold chicken, so let it come back up between batches or you'll end up with greasy, undercooked meat
03 -
  • Pat your chicken completely dry before dredging or the flour won't stick properly and you'll have patchy spots that miss out on all that crispy goodness
  • Let your fried chicken rest for a few minutes before assembling so the juices redistribute and the coating has time to firm up
  • If your breading starts getting too dark before the chicken is cooked through, finish it in a 350°F oven for 5–10 minutes

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