Pickle Brined Fried Chicken Sandwich (Printable)

Crispy golden chicken marinated in tangy pickle brine, topped with fresh lettuce and pickles on toasted brioche buns.

# 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

# Directions:

01 - Combine chicken, pickle brine, and hot sauce in a resealable bag. Refrigerate for at least 1 hour, up to overnight.
02 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
03 - Pour vegetable oil into a heavy-bottomed pot or deep skillet. Heat to 350°F.
04 - Remove chicken from brine, allowing excess to drip off. Dredge thoroughly in flour mixture, coating all sides.
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 - Mix mayonnaise and Dijon mustard in a small bowl until combined.
07 - Lightly toast buns and spread mayo-mustard sauce on both halves.
08 - Place fried chicken on bottom bun, top with lettuce and pickle slices, and cover with bun top. Serve immediately.

# Expert Tips:

01 -
  • The pickle brine makes every bite impossibly juicy and tender, like a secret handshake between salt and meat
  • That crunch when you bite through the coating gives you everything great about fried chicken without the fuss of a complicated brine
02 -
  • Patting the chicken mostly dry before dredging helps the coating actually stick instead of sliding off in the oil
  • Letting the fried chicken rest on a wire rack instead of paper towels keeps that crunch from getting soggy
03 -
  • Use leftover brine from any pickle jar, but fresh dill brine gives the cleanest, brightest flavor
  • A candy or deep-fry thermometer takes all the guesswork out of oil temperature

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