Pickle Brined Fried Chicken Sandwich (Printable)

Golden fried chicken marinated in tangy pickle brine, topped with crisp lettuce and pickles on a toasted bun with creamy mayo-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 or bowl. Marinate in the refrigerator for at least 1 hour, up to overnight for maximum flavor penetration.
02 - Heat vegetable oil in a heavy-bottomed pot or deep skillet until it reaches 350°F. Maintain this temperature throughout frying for optimal crispiness.
03 - Whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper in a shallow dish until evenly combined.
04 - Remove chicken from brine, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, coating completely on all sides. Shake off any excess breading.
05 - Fry chicken pieces in batches for 5-7 minutes per side until golden brown and cooked through. Internal temperature must reach 165°F. Transfer to a wire rack or paper towels to drain.
06 - Whisk mayonnaise and Dijon mustard in a small bowl until smooth and fully incorporated.
07 - Lightly toast the cut sides of brioche or potato buns until golden. Spread the mayonnaise-mustard mixture evenly on both halves.
08 - Place fried chicken on the bottom bun. Top with shredded lettuce and pickle slices. Cover with the top bun and serve immediately while hot.

# Expert Tips:

01 -
  • The pickle brine makes the chicken impossibly tender while adding a subtle tang that cuts through all that crispy breading
  • Everything happens in under two hours but tastes like something from a restaurant that marinated their chicken for days
02 -
  • Do not rinse off the brine before dredging, that tangy flavor is the whole point
  • Cornstarch in the breading is what makes it stay crispy longer than regular flour alone
  • Letting the chicken rest on a wire rack keeps it from getting soggy underneath
03 -
  • Pat the chicken completely dry before dredging or the flour will not stick properly
  • Let the fried chicken rest for a couple of minutes before assembling so it stays juicy

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