Pickle Brined Fried Chicken Sandwich (Print Version)
Juicy fried chicken marinated in tangy pickle brine, breaded and fried until golden, served on toasted brioche with crisp lettuce and zesty mustard-mayo.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle brine
03 - 1 teaspoon hot sauce (optional)
→ 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 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
# Preparation Steps:
01 - Combine chicken, pickle brine, and hot sauce (if using) in a resealable bag or bowl. Marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor penetration.
02 - Pour vegetable oil into a heavy-bottomed pot or deep skillet. Heat to 350°F, maintaining 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 thoroughly combined.
04 - Remove chicken from brine, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, turning to coat all sides completely and shaking off excess.
05 - Fry chicken in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towels to drain.
06 - Whisk mayonnaise and Dijon mustard together in a small bowl until smooth and fully incorporated.
07 - Lightly toast the buns until golden. Spread mayo-mustard sauce generously on both cut sides.
08 - Place fried chicken on bottom buns, top with shredded lettuce and pickle slices. Cover with top buns and serve immediately while hot.
# Expert Advice:
01 -
- The pickle brine makes the chicken impossibly tender while adding a subtle tang that everyone notices but cant quite place
- That crunch when you bite through the coating is absolutely worth the mess of frying at home
02 -
- Letting the brined chicken come to room temperature for about 20 minutes before frying helps it cook more evenly
- A wire rack is infinitely better than paper towels for draining because it keeps the coating crispy on all sides
03 -
- Season your flour mixture generously, under-seasoned breading is the most common mistake home cooks make
- Let the chicken rest for a couple of minutes after frying so the juices redistribute instead of running out when you cut in