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Pickle Brined Fried Chicken Sandwich

Crispy Pickle Brined Fried Chicken Sandwich Bliss at Home

This Crispy Pickle Brined Fried Chicken Sandwich is a lively blend of flavors and textures, making it the perfect choice for lunch and a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Chicken Thighs Chicken breasts can also be used if pounded to even thickness.
  • 1 cup Dill Pickle Juice The star of the show; acts as a brine.
  • 1 cup Buttermilk Enhances tenderness and promotes crispiness.
For the Coating
  • 1 cup All-Purpose Flour Key for achieving a crunchy exterior.
  • 1/2 cup Cornstarch Lightens the flour mixture.
  • 2 tablespoons Cajun Seasoning Adjust according to your spice preferences.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
For the Sandwich Assembly
  • 4 buns Brioche Buns Soft and slightly sweet.
  • 3 tablespoons Mayonnaise For a creamy layer on the bun.
  • 4 leaves Green Leaf Lettuce Adds refreshing crunch.
  • 2 cups Coleslaw Mix Made with shredded cabbage and carrots.
  • 2 tablespoons Apple Cider Vinegar For slaw.
  • 1 teaspoon Sugar For balancing slaw.
  • 1 teaspoon Salt For slaw.
  • 1 teaspoon Pepper For slaw.
  • 8 slices Thick-Cut Dill Pickles Adds crunch and brininess.
  • 2 tablespoons Fresh Chives Optional garnish.
For Frying
  • Oil Peanut, Canola, or Vegetable Oil Needs to be hot for perfect crispiness.

Equipment

  • large bowl
  • Medium bowl
  • Shallow dish
  • Skillet
  • Wire rack
  • Baking sheet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Marinate chicken thighs in dill pickle juice, cover, and refrigerate for at least 1 hour or overnight.
  2. Prepare the Slaw: Combine coleslaw mix with mayonnaise, apple cider vinegar, sugar, salt, and pepper in a medium bowl. Mix well and chill.
  3. Make the Coating: Whisk together flour, cornstarch, Cajun seasoning, garlic powder, and paprika in a shallow dish. Pat dry marinated chicken and dredge in the coating.
  4. Heat the Oil: Heat oil to 350°F (175°C) in a skillet. Fry coated chicken thighs in batches for 5-6 minutes each side until golden brown.
  5. Drain the Fried Chicken: Remove chicken and place on a wire rack to retain crispiness.
  6. Toast the Buns: Slice brioche buns and toast in the oven at 350°F (175°C) for about 5 minutes or until lightly golden.
  7. Assemble Your Sandwich: Spread mayonnaise on the bottom bun, layer lettuce, fried chicken, slaw, pickles, and chives, then cap with the top bun.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 35gProtein: 27gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 110mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Marinate chicken for at least 1 hour but preferably overnight for best flavor. Assemble sandwich just before serving for optimal crispiness.

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