The Pickle Brined Fried Chicken Sandwich Recipe is one of those absolute game-changers you’ll keep coming back to. Imagine juicy chicken thighs soaked in tangy pickle brine and a hint of hot sauce, then coated in a perfectly crispy, seasoned crust. Nestled between warm, buttery buns with fresh lettuce, pickles, and a creamy Dijon mayo, this sandwich bursts with flavor and texture in every bite. It’s a casual yet unforgettable treat that effortlessly turns any meal into a celebration.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to build bold and balanced flavors. Each ingredient plays a vital role—whether it’s adding moisture, spice, crispiness, or that signature tang from the pickle brine.
- 4 boneless, skinless chicken thighs: Juicy and tender, perfect for marinating and frying.
- 1 cup dill pickle brine: Imparts a bright, tangy flavor and tenderizes the chicken wonderfully.
- 1 tablespoon hot sauce: Adds a subtle kick to keep things exciting.
- 1 cup all-purpose flour: The base for the crispy, golden coating.
- 1/2 cup cornstarch: Helps create an ultra-crispy texture on the chicken crust.
- 1 teaspoon garlic powder: Brings a savory depth that complements the spices.
- 1 teaspoon onion powder: Adds warmth and complexity to the breading.
- 1 teaspoon smoked paprika: Gives a slightly smoky, rich flavor and a beautiful color.
- 1/2 teaspoon black pepper: Provides just the right amount of gentle heat.
- 1 teaspoon salt: Essential for bringing out all the bright flavors.
- 2 large eggs: Bind the flour coating and keep it clinging perfectly.
- 2 tablespoons milk or buttermilk: Helps create a smooth egg wash for even breading.
- 2 cups vegetable oil: For frying, ensuring that golden crispiness.
- 4 brioche or potato sandwich buns, toasted: Soft, slightly sweet buns balance the savory chicken beautifully.
- 1 cup shredded lettuce or slaw mix: Adds refreshing crunch and color.
- 1/2 cup mayonnaise: The creamy base of the sandwich’s tangy sauce.
- 1 tablespoon Dijon mustard: Sharpness that cuts through the richness.
- Sliced dill pickles: Extra layers of crunch and that classic pickle punch.
How to Make Pickle Brined Fried Chicken Sandwich Recipe
Step 1: Brining the Chicken
Begin by placing your chicken thighs into a bowl or a resealable bag, then pour in the dill pickle brine with a splash of hot sauce. This step is crucial because the brine not only infuses the chicken with tangy goodness but also helps keep the meat incredibly juicy during frying. Let the chicken chill in the fridge for at least two hours—longer if you can, even overnight is perfect.
Step 2: Preparing the Seasoned Flour Mix
While the chicken marinates, combine your flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt in a shallow dish. Mixing these spices thoroughly ensures every bite of your fried chicken crust is packed with flavor and has that beautiful, inviting color.
Step 3: Making the Egg Wash
Whisk together the eggs and milk (or buttermilk) until you have a smooth, unified mixture. This egg wash acts as the “glue” that holds the seasoned flour coating tightly on the chicken, resulting in that wonderfully thick and crunchy crust we all crave.
Step 4: Dredging and Breading
Remove the chicken from the brine and pat dry to avoid sogginess. For each thigh, give it a good coat of the flour mixture, shaking off any excess. Then dip it in the egg wash, and back into the flour again, pressing the mix down firmly so it sticks well. This double-dredging is the secret to an irresistible crust that stays crispy.
Step 5: Frying the Chicken
Heat about an inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry your breaded chicken thighs carefully in batches, turning occasionally for even browning and cooking. This process takes about 5 to 7 minutes per side. When your chicken achieves a golden brown, crunchy coating and reaches an internal temperature of 165°F (74°C), transfer it to a wire rack or paper towels to drain any excess oil.
Step 6: Mixing the Sauce
In a small bowl, blend mayonnaise with Dijon mustard until creamy and smooth. This simple sauce brings a tangy creaminess that perfectly balances the crunchy, flavorful chicken and fresh veggies.
Step 7: Assembling Your Sandwich
Spread the sauce generously on both halves of your toasted buns. Layer on shredded lettuce or slaw mix for a crunch, then place your hot fried chicken thigh on top. Crown it with sliced dill pickles and close it up. This is a sandwich you’ll want to dive into immediately to enjoy that ideal crunch-to-juiciness ratio!
How to Serve Pickle Brined Fried Chicken Sandwich Recipe
Garnishes
Adding crisp lettuce or a crunchy slaw brings brightness and texture contrast that elevates the sandwich. Don’t skip the dill pickle slices—they add tang and a refreshing snap that keeps your palate dancing with every bite.
Side Dishes
Pair this sandwich with crispy fries, coleslaw, or even a zesty potato salad to round out your meal. The salty, crunchy sides play wonderfully against the rich, brined chicken flavors.
Creative Ways to Present
Try serving your Pickle Brined Fried Chicken Sandwich Recipe on a colorful platter with a side of extra pickles and dipping sauce. You can also slice the sandwich into smaller sliders for parties or add a layer of melted cheese for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chicken or sandwiches, wrap them tightly in foil or plastic wrap and store in the refrigerator. The chicken stays tasty for up to 2 days, though it’s best enjoyed fresh for maximum crispness.
Freezing
The fried chicken thighs freeze well on their own—just freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 1 month. Avoid freezing assembled sandwiches, as the bread and sauce won’t hold up as well.
Reheating
To bring your chicken back to life, reheat using a low oven or air fryer to restore crunchiness without drying it out. Avoid microwaving if crisp texture is what you want to preserve.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work as well, though thighs tend to stay juicier and more forgiving through frying. If you prefer breasts, slice them thin for even cooking and marinate them just as long.
Is it necessary to brine the chicken? Can I skip it?
While you could skip the brining step, it’s what makes this recipe truly shine by infusing the meat with tang and helping it stay juicy inside the crisp coating. It’s definitely worth the extra time.
What if I don’t have dill pickle brine on hand?
You can use leftover pickle juice from store-bought pickles, or even a homemade quick pickle brine. The distinctive tang from the pickle brine is key to the sandwich’s signature flavor.
How can I make the sandwich spicier?
Simple! Increase the hot sauce in the brine, add some cayenne pepper to the flour mix, or spice up the mayo with a touch of sriracha or chipotle sauce for an extra kick.
Can I prepare any parts of this recipe ahead of time?
Definitely. The chicken can be brined overnight, and the flour mixture or sauce can be prepared the day before. Just fry right before serving to maintain the best crispiness.
Final Thoughts
If you’re craving a sandwich that’s bursting with juicy, crispy, tangy, and creamy elements all in one bite, the Pickle Brined Fried Chicken Sandwich Recipe is your new go-to. It’s approachable, satisfying, and sure to impress anyone lucky enough to share it with you. Take your time with the brine and the breading steps—they make all the difference. Trust me, once you make this, it’ll become a beloved staple in your cooking repertoire!
Print
Pickle Brined Fried Chicken Sandwich Recipe
- Prep Time: 20 minutes (plus 2 hours to overnight for marinating)
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
This Pickle Brined Fried Chicken Sandwich features tender, juicy chicken thighs marinated in tangy dill pickle brine and hot sauce, then double-dredged and fried to golden perfection. Served on toasted brioche or potato buns with a creamy Dijon mayo, crisp shredded lettuce or slaw, and tangy dill pickles, this sandwich delivers a perfect balance of flavors and textures for a flavorful and satisfying meal.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 1 cup dill pickle brine
- 1 tablespoon hot sauce
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Egg Wash
- 2 large eggs
- 2 tablespoons milk or buttermilk
Frying
- 2 cups vegetable oil
Sandwich Assembly
- 4 brioche or potato sandwich buns, toasted
- 1 cup shredded lettuce or slaw mix
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Sliced dill pickles
Instructions
- Brine the Chicken: Place the chicken thighs in a mixing bowl or zip-top bag and pour the dill pickle brine and hot sauce over them. Ensure the chicken pieces are fully submerged. Refrigerate for at least 2 hours or up to overnight to infuse maximum flavor and tenderize the meat.
- Prepare the Breading Mix: In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to evenly distribute all the seasonings.
- Make the Egg Wash: In a separate bowl, whisk together the eggs and milk or buttermilk until fully blended and smooth.
- Coat the Chicken: Remove the chicken thighs from the marinade and pat them dry with paper towels to ensure the breading sticks well. Dredge each thigh first in the flour mixture, shaking off any excess. Dip into the egg wash, then return the chicken to the flour mixture and press firmly to create an even, thick coating.
- Heat the Oil and Fry Chicken: Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry the breaded chicken thighs in batches for 5 to 7 minutes per side. Turn as needed until they are golden brown, crispy, and reach an internal temperature of 165°F (74°C). Drain the cooked chicken on a wire rack or paper towels to remove excess oil.
- Make the Sauce: In a small bowl, whisk together the mayonnaise and Dijon mustard until well combined and creamy.
- Assemble the Sandwiches: Spread the Dijon mayo sauce evenly on both the top and bottom halves of the toasted buns. Layer each sandwich with shredded lettuce or slaw mix, place a fried chicken thigh on top, and finish with sliced dill pickles. Serve immediately to enjoy the best texture and flavor.
Notes
- Marinating the chicken overnight will yield more flavorful and tender results.
- Patting the chicken dry before breading is essential for a crispy coating.
- You can substitute hot sauce with your preferred level of spice or omit if you prefer a milder sandwich.
- Using a thermometer ensures the chicken is fully cooked and safe to eat.
- For a healthier alternative, you can bake the chicken coated instead of frying, but frying gives the crispiest texture.
- Brioche buns add sweetness and a soft texture, but potato buns work well too.
