Pickle Brined Fried Chicken Sandwich (Printable)

Crispy fried chicken marinated in tangy pickle brine, served on toasted brioche with fresh lettuce, pickles, and zesty mayo-mustard sauce.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle brine (from a jar of pickles)
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 - Vegetable oil, for deep frying (about 4 cups)

→ 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

# Directions:

01 - Combine chicken, pickle brine, and hot sauce (if using) in a bowl or resealable bag. Marinate in the refrigerator for at least 1 hour, up to overnight.
02 - Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F.
03 - In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper until well combined.
04 - Remove chicken from brine, allowing excess liquid to drip off. Dredge thoroughly in the flour mixture, pressing to coat on all sides.
05 - Fry chicken pieces in batches for 5–7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Drain on a wire rack or paper towels.
06 - Mix mayonnaise and Dijon mustard in a small bowl until smooth.
07 - Lightly toast the buns. Spread the mayo-mustard sauce on both sides.
08 - Layer fried chicken, shredded lettuce, and pickle slices onto the bottom buns. Top with remaining bun halves and serve immediately.

# Expert Hints:

01 -
  • The pickle brine makes the chicken impossibly juicy and tender, like it has been soaking in a secret science experiment
  • That shattering crunch when you bite through the crust is exactly what fried chicken dreams are made of
  • The whole assembly comes together faster than you can decide whether to make sweet potato fries or coleslaw
02 -
  • Letting the chicken rest on a wire rack instead of paper towels is the difference between soggy bottoms and perfectly crisp crusts
  • Do not be tempted to skip the cornstarch, it is what creates that shattering crunch that makes people ask if you deep-fried at a restaurant
  • Marinating overnight makes a huge difference in tenderness, so consider starting this the night before if you can
03 -
  • Pat the chicken dry before coating it, excess moisture makes the flour slide right off
  • Let the fried chicken rest for a couple of minutes before assembling, this helps the crust set and stay crunchy

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