Pickle Brined Fried Chicken Sandwich (Printable)

Crispy fried chicken marinated in tangy pickle brine, stacked on toasted buns with fresh toppings and zesty 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 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

# How to Make It:

01 - Combine chicken, pickle brine, and hot sauce in a resealable bag or bowl. Refrigerate 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, salt, and black pepper in a shallow dish.
04 - Remove chicken from brine, allowing excess liquid to drip off. Press firmly into flour mixture, turning to coat completely on all sides.
05 - Fry chicken in batches for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Stir together mayonnaise and Dijon mustard in a small bowl until fully combined.
07 - Lightly toast buns and spread mayo-mustard sauce on both cut sides.
08 - Place fried chicken on bottom bun, layer with lettuce and pickle slices, and top with remaining bun half. Serve immediately.

# Expert Advice:

01 -
  • The pickle brine makes the chicken impossibly juicy while adding a subtle tang throughout
  • That crunch when you bite through the crust stays crisp even after the sauce hits it
02 -
  • Letting the excess brine drip off is crucial or your breading will not stick properly
  • Do not crowd the pan or the oil temperature will drop and you will get soggy chicken
03 -
  • Use a wire rack for draining instead of paper towels to keep the bottom crust crispy
  • Let your fried chicken rest for at least 5 minutes before assembling for the best texture

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