Pickle Brined Fried Chicken Sandwich (Print Version)
Juicy fried chicken thighs marinated in pickle brine, served on toasted buns with slaw and pickles.
# What You’ll Need:
→ Chicken & Marinade
01 -
4 boneless, skinless chicken thighs
02 -
1 cup dill pickle brine
03 -
1 tablespoon hot sauce
→ Breading
04 -
1 cup all-purpose flour
05 -
1/2 cup cornstarch
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
1/2 teaspoon black pepper
10 -
1 teaspoon salt
→ Egg Wash
11 -
2 large eggs
12 -
2 tablespoons milk or buttermilk
→ For Frying
13 -
2 cups vegetable oil
→ Sandwich Assembly
14 -
4 brioche or potato sandwich buns, toasted
15 -
1 cup shredded lettuce or slaw mix
16 -
1/2 cup mayonnaise
17 -
1 tablespoon Dijon mustard
18 -
Sliced dill pickles
# How to Make It:
01 -
Place chicken thighs in a mixing bowl or zip-top bag. Pour pickle brine and hot sauce over the chicken, ensuring all pieces are fully submerged. Refrigerate for at least 2 hours, or up to overnight for maximum flavor.
02 -
In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to distribute seasonings evenly.
03 -
In a separate bowl, whisk together the eggs and milk or buttermilk until fully blended.
04 -
Remove chicken thighs from the marinade and pat dry with paper towels. Dredge each thigh in the flour mixture, shake off excess, dip into the egg wash, then return to the flour mixture, pressing firmly to ensure an even coating.
05 -
Heat approximately 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the breaded chicken thighs in batches for 5 to 7 minutes per side, turning as needed, until golden brown, crisp, and the internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towels to drain.
06 -
In a small bowl, blend mayonnaise and Dijon mustard until smooth.
07 -
Spread sauce evenly on both halves of each toasted bun. Layer with shredded lettuce or slaw mix, top with a fried chicken thigh, and finish with sliced dill pickles. Serve immediately for best texture.
# Additional Tips:
01 -
Add cayenne pepper to the breading for extra heat or swap chicken thighs for breasts, adjusting frying time as needed.
02 -
Serve alongside potato chips or fries for a classic accompaniment.