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Pickle Brined Fried Chicken Sandwich

Pickle Brined Fried Chicken Sandwich You'll Crave Every Bite

This Pickle Brined Fried Chicken Sandwich combines crispy, juicy chicken with tangy pickle brine for a mouthwatering delight.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs or chicken breasts pounded to even thickness
  • 1 cup dill pickle juice for marinating
  • 1 cup buttermilk for added tenderness
For the Breading
  • 1 cup all-purpose flour for coating
  • 1/4 cup cornstarch to lighten the mixture
  • 1 tablespoon cajun seasoning add more for spice
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
For the Sandwich Assembly
  • 4 pieces brioche buns soft and slightly sweet
  • 1/2 cup mayonnaise for creaminess
  • 1 cup green leaf lettuce for freshness
  • 2 cups coleslaw mix shredded cabbage and carrots
  • 1 tablespoon apple cider vinegar to zing the slaw
  • 1 teaspoon sugar for flavor balance
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 pieces thick-cut dill pickles for crunch
  • 2 tablespoons fresh chives optional garnish
For Frying
  • 2 cups oil for frying high smoke point like peanut or canola

Equipment

  • large mixing bowl
  • shallow dish
  • Deep skillet or Dutch oven
  • Kitchen thermometer
  • Wire rack

Method
 

Step‑By‑Step Instructions
  1. Marinate the chicken by placing chicken thighs in a bowl and pouring the dill pickle juice over them. Refrigerate for at least 1 hour, ideally overnight.
  2. Prepare the slaw by combining coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Mix well and chill in the refrigerator for about 30 minutes.
  3. Create the breading mixture by whisking flour, cornstarch, cajun seasoning, garlic powder, and paprika in a shallow dish.
  4. Dredge the marinated chicken by patting it dry and coating it thoroughly in the breading mixture.
  5. Heat oil in a skillet to 350°F (175°C). Use a thermometer to maintain the temperature.
  6. Fry the chicken in batches for 5-6 minutes on each side until golden brown and cooked through. Drain on a wire rack.
  7. Toast the brioche buns in the skillet until golden brown on the cut side.
  8. Assemble the sandwich with mayonnaise on the bottom bun, lettuce, fried chicken, slaw, pickles, and chives. Top with the other bun.

Nutrition

Serving: 1sandwichCalories: 580kcalCarbohydrates: 45gProtein: 28gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1100mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 2mg

Notes

For best results, marinate chicken overnight and assemble the sandwich just before serving to maintain crispiness.

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