Pickle Brined Fried Chicken (Print Version)
Juicy fried chicken marinated in pickle brine, served on soft buns with zesty toppings.
# What You Need:
→ Chicken and Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into slider-sized pieces
02 - 1 cup dill pickle brine (from jarred dill pickles)
03 - 1 tablespoon hot sauce (optional)
→ Breading
04 - 1¼ cups all-purpose flour
05 - ⅓ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper
→ Frying
11 - 2 cups vegetable oil (for frying)
→ Assembly
12 - 8 slider buns
13 - 8 dill pickle slices
14 - 4 lettuce leaves, halved
15 - 4 tablespoons mayonnaise
16 - 1 tablespoon Dijon mustard
# Preparation Steps:
01 - Place chicken pieces in a bowl and submerge in pickle brine and hot sauce. Cover tightly and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
02 - In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until evenly combined.
03 - Remove chicken from the brine and discard the used liquid. Pat each piece thoroughly dry with paper towels. Coat every chicken piece completely in the seasoned flour mixture, pressing firmly to adhere the breading.
04 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F. Working in batches to avoid overcrowding, fry chicken pieces for 4 to 6 minutes per side until golden brown and cooked to an internal temperature of 165°F. Transfer to paper towels to drain.
05 - Stir together mayonnaise and Dijon mustard in a small bowl. Spread the mixture onto both halves of each slider bun. Layer lettuce, a crispy fried chicken piece, and a dill pickle slice on each bottom bun, then cap with the top half.
06 - Serve the sliders immediately while the chicken is still hot and the coating is at peak crispiness.
# Expert Advice:
01 -
- Pickle brine does most of the heavy lifting for you, so the flavor feels effortless and deep.
- Sliders are the perfect excuse to eat fried chicken without committing to a full plate.
02 -
- Do not skip patting the chicken dry after brining or the breading will clump and slide right off in the pan.
- A pinch of cayenne in the flour transforms the whole batch without making it genuinely spicy.
03 -
- Use a thermometer for the oil because even a small temperature drop means greasy chicken instead of crispy chicken.
- Double dredge by dipping the floured chicken back into a splash of brine then back into the flour for an outrageously crunchy crust.