Crispy Dill Pickle-Brined Fried Chicken Sandwiches
A Tangy, Juicy Twist on a Classic Favorite
Imagine biting into a sandwich where crispy, golden fried chicken gives way to juicy, tender meat, bursting with tangy, garlicky dill pickle flavor. This Crispy Dill Pickle-Brined Fried Chicken Sandwich takes everything you love about a classic fried chicken sandwich and elevates it with a pickle-infused twist.
Brining the chicken in dill pickle juice not only adds incredible flavor but also tenderizes the meat, ensuring a juicy bite every time. The crispy coating is perfectly seasoned, providing a satisfying crunch, while a creamy dill sauce and crunchy pickles balance out the richness. Served on a soft brioche bun, this sandwich is the ultimate sweet, salty, tangy, and crispy combination.
Why This Recipe Tastes Amazing
1. The Magic of Pickle Brining
Brining chicken in pickle juice achieves two things:
✔ Flavor Infusion – The tangy, garlicky, and slightly salty notes of the brine penetrate the meat for incredible flavor.
✔ Juiciness – The acidity in the pickle juice helps break down muscle fibers, ensuring ultra-tender chicken.
2. The Crispy, Well-Seasoned Crust
A combination of flour, cornstarch, and buttermilk creates an extra crunchy, golden coating that stays crispy even after frying. The addition of paprika, garlic powder, and cayenne pepper enhances the flavor, ensuring each bite is seasoned to perfection.
3. The Perfectly Balanced Toppings
A great sandwich is all about balance. Creamy dill sauce adds freshness, extra pickle slices reinforce the briny goodness, and a buttered brioche bun provides a soft, slightly sweet contrast to the crispy chicken.
Choosing the Best Ingredients
Chicken: What Cut is Best?
- Chicken breasts (classic option, best for larger sandwiches)
- Chicken thighs (juicier and more forgiving, great for extra flavor)
Pickle Juice: Which One?
- Refrigerated dill pickle juice has a fresher, more vibrant flavor.
- Kosher dill pickle juice is the best option for balanced tang and salt.
- Avoid sweet pickle juice—it will throw off the flavor.
Buns: The Best Choice for a Sandwich
- Brioche buns (soft, buttery, and slightly sweet—perfect for contrast)
- Potato buns (great alternative, soft yet sturdy)
- Toasted sesame seed buns (adds a bit of crunch and nuttiness)
Equipment You’ll Need
✔ Heavy-bottomed pot or Dutch oven (for frying)
✔ Wire rack (to keep the chicken crispy after frying)
✔ Meat thermometer (to ensure perfect doneness)
✔ Mixing bowls (for brining and dredging)
✔ Tongs (for easy frying)
Crispy Dill Pickle-Brined Fried Chicken Sandwich Recipe
Servings & Timing Summary
- Servings: 4 sandwiches
- Prep Time: 15 minutes
- Brining Time: 1-8 hours
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes – 8 hours 30 minutes (depending on brining time)
Ingredients
For the Pickle-Brined Chicken:
- 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 ½ cups dill pickle juice (from a jar of pickles)
- ½ cup buttermilk
- ½ tsp garlic powder
- ½ tsp black pepper
For the Crispy Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch (makes it extra crispy)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional, for a spicy kick)
- ½ tsp salt
- ½ tsp black pepper
- 1 large egg
- ½ cup buttermilk
For Frying:
- 3-4 cups vegetable oil (for deep frying)
For the Dill Sauce:
- ½ cup mayonnaise
- 1 tbsp pickle juice
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp black pepper
For Assembling the Sandwich:
- 4 brioche buns
- 8-12 dill pickle slices
- 1 tbsp butter (for toasting the buns)
Step-by-Step Instructions
Step 1: Brine the Chicken
- Slice the chicken breasts in half horizontally to create four evenly sized cutlets. (Skip this step if using thighs.)
- In a large bowl or ziplock bag, combine pickle juice, buttermilk, garlic powder, and black pepper.
- Add the chicken, making sure it’s fully submerged. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).
Step 2: Prepare the Breading Station
- In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- In a separate bowl, whisk egg and buttermilk to create a wet batter.
Step 3: Dredge the Chicken
- Remove the chicken from the brine and pat it dry with paper towels.
- Dip each piece into the flour mixture, then into the buttermilk-egg mixture, then back into the flour mixture. Press the flour mixture firmly onto the chicken to create a craggy, textured coating.
Step 4: Fry the Chicken
- Heat vegetable oil in a Dutch oven or heavy pot to 350°F (175°C).
- Fry the chicken in batches for 4-5 minutes per side, until golden brown and crispy.
- Transfer to a wire rack and let rest for 5 minutes.
Step 5: Make the Dill Sauce
- In a small bowl, mix mayonnaise, pickle juice, fresh dill, Dijon mustard, garlic powder, and black pepper. Stir well.
Step 6: Assemble the Sandwiches
- Toast the brioche buns in a pan with butter until golden.
- Spread dill sauce on both sides of the bun.
- Place the crispy fried chicken on the bottom bun, followed by pickle slices.
- Top with the bun and serve immediately!
Common Mistakes & Troubleshooting
✔ Chicken not crispy enough? – Make sure your oil is at 350°F before frying, and don’t overcrowd the pot.
✔ Soggy breading falling off? – Pat the chicken dry before breading and press the flour mixture firmly onto the meat.
✔ Chicken too salty? – Reduce the brining time to 1-2 hours if you’re sensitive to salt.
Serving & Storage
- Serve immediately for maximum crispiness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven for 10 minutes to keep the breading crispy.
Final Thoughts
This Crispy Dill Pickle-Brined Fried Chicken Sandwich is the ultimate combination of tangy, juicy, and crunchy. Whether you’re a pickle lover or just looking for the best fried chicken sandwich you’ve ever made, this recipe delivers BIG flavor in every bite. Enjoy!
Crispy Dill Pickle-Brined Fried Chicken Sandwiches
Equipment
- Heavy-bottomed pot or Dutch oven (for frying)
- Wire rack (to keep the chicken crispy after frying)
- Meat thermometer (to ensure perfect doneness)
- Mixing bowls (for brining and dredging)
- Tongs (for easy frying)
Ingredients
Ingredients
For the Pickle-Brined Chicken:
- 2 large boneless skinless chicken breasts (or 4 chicken thighs)
- 1 ½ cups dill pickle juice from a jar of pickles
- ½ cup buttermilk
- ½ tsp garlic powder
- ½ tsp black pepper
For the Crispy Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch makes it extra crispy
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper optional, for a spicy kick
- ½ tsp salt
- ½ tsp black pepper
- 1 large egg
- ½ cup buttermilk
- For Frying:
- 3-4 cups vegetable oil for deep frying
For the Dill Sauce:
- ½ cup mayonnaise
- 1 tbsp pickle juice
- 1 tbsp fresh dill chopped
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp black pepper
For Assembling the Sandwich:
- 4 brioche buns
- 8-12 dill pickle slices
- 1 tbsp butter for toasting the buns
Instructions
Step-by-Step Instructions
Step 1: Brine the Chicken
- Slice the chicken breasts in half horizontally to create four evenly sized cutlets. (Skip this step if using thighs.)
- In a large bowl or ziplock bag, combine pickle juice, buttermilk, garlic powder, and black pepper.
- Add the chicken, making sure it’s fully submerged. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).
Step 2: Prepare the Breading Station
- In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- In a separate bowl, whisk egg and buttermilk to create a wet batter.
Step 3: Dredge the Chicken
- Remove the chicken from the brine and pat it dry with paper towels.
- Dip each piece into the flour mixture, then into the buttermilk-egg mixture, then back into the flour mixture. Press the flour mixture firmly onto the chicken to create a craggy, textured coating.
Step 4: Fry the Chicken
- Heat vegetable oil in a Dutch oven or heavy pot to 350°F (175°C).
- Fry the chicken in batches for 4-5 minutes per side, until golden brown and crispy.
- Transfer to a wire rack and let rest for 5 minutes.
Step 5: Make the Dill Sauce
- In a small bowl, mix mayonnaise, pickle juice, fresh dill, Dijon mustard, garlic powder, and black pepper. Stir well.
Step 6: Assemble the Sandwiches
- Toast the brioche buns in a pan with butter until golden.
- Spread dill sauce on both sides of the bun.
- Place the crispy fried chicken on the bottom bun, followed by pickle slices.
- Top with the bun and serve immediately!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F oven for 10 minutes to keep the breading crispy.
