Pickle Brined Fried Chicken Sandwich (Printable)
Tangy pickle-brined chicken, breaded and fried until golden, served on toasted buns with fresh toppings and zesty mustard sauce.
# 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 Steps:
01 - Combine chicken, pickle brine, and hot sauce in a resealable bag. Marinate in the 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, kosher salt, and black pepper in a shallow dish.
04 - Remove chicken from brine, allowing excess to drip off. Press firmly into the flour mixture, coating all sides thoroughly.
05 - Fry chicken pieces in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack.
06 - Combine mayonnaise and Dijon mustard in a small bowl, mixing until smooth.
07 - Lightly toast the brioche buns until golden.
08 - Spread mayo-mustard sauce on both bun halves. Layer with fried chicken, shredded lettuce, and pickle slices. Top with remaining bun and serve immediately.
# Expert Advice:
01 -
- The brine makes the chicken so juicy you will not believe it came from your kitchen
- That shatteringly crispy crust stays crunchy even under all those toppings
- Ready to eat in under two hours with mostly pantry ingredients
02 -
- Letting the brined chicken drip off before breading prevents the coating from getting soggy or falling off
- Maintaining oil temperature around 350°F ensures the crust forms before the meat overcooks
- A wire rack is better than paper towels for draining, keeping both sides crispy
03 -
- Pat the brined chicken dry with paper towels before breading for better adhesion
- Let the fried chicken rest for a couple of minutes before assembling to keep the bun from getting soggy