Crispy Pickle-Brined Fried Chicken Sandwich
A quick and easy fried chicken sandwich featuring juicy chicken thighs brined in pickle juice for tangy flavor and a perfectly crunchy crust. Ideal for casual gatherings and satisfying cravings.
- Prep Time: 10 minutes (plus 2-4 hours brining)
- Cook Time: 15-20 minutes
- Total Time: 2 hours 30 minutes to 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 cup dill pickle juice
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black peppercorns
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk (or milk + 1 tablespoon lemon juice)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Vegetable oil or peanut oil (enough for 2-inch deep frying)
- 4 brioche buns, toasted
- Mayonnaise or spicy aioli
- Sliced pickles
- Leafy lettuce or shredded cabbage
- Optional: sliced tomato or cheese
Instructions
- Make the pickle brine by whisking together pickle juice, water, sugar, garlic powder, onion powder, and peppercorns until sugar dissolves.
- Place chicken thighs in a large bowl or zip-top bag and pour pickle brine over them. Cover and refrigerate for 2 to 4 hours, no longer than 6 hours.
- Remove chicken from brine and pat dry lightly. Pour buttermilk into a clean bowl and dip each chicken piece into it, coating fully.
- In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper. Stir well.
- Dredge each buttermilk-coated chicken piece in the seasoned flour, shake off excess, dip again in buttermilk, and coat a second time in flour.
- Heat oil in a deep frying pan or cast iron skillet to 2 inches deep and heat to 350°F (175°C).
- Carefully fry chicken pieces in hot oil without overcrowding for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken and place on a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes.
- Toast brioche buns lightly. Spread mayonnaise or spicy aioli on both halves.
- Assemble sandwiches by layering lettuce or shredded cabbage, fried chicken, sliced pickles, and optional tomato or cheese on buns. Top with bun and press gently.
Notes
Use a thermometer to maintain oil temperature at 350°F for best results. Double dredging the chicken in buttermilk and flour creates extra crunch. Do not overcrowd the pan to avoid soggy crusts. Brine chicken for 3-4 hours for optimal flavor without saltiness. Rest fried chicken on wire rack to keep crust crispy. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use coconut milk with vinegar instead of buttermilk.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5
- Sodium: 900
- Fat: 30
- Saturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
Keywords: fried chicken sandwich, pickle brine, crispy chicken, quick dinner, easy sandwich, comfort food