A Tangy, Juicy Twist on a Classic Favorite
I made these for the first time on a whim after finishing a jar of dill pickles and wondering what to do with the leftover brine. That was a good afternoon. The pickle juice does something genuinely remarkable to chicken – it seasons it all the way through and keeps it so juicy that even if you slightly overcook it, you’d never know. Combined with that double-dredged, cornstarch-heavy coating that shatters when you bite into it, this is the sandwich I now make when I actually want to impress someone without spending all day in the kitchen.
Brine it overnight if you can. An hour works, but overnight is when it goes from really good to the kind of thing people ask you to make again.
What Makes it Work
Three things are doing the heavy lifting here. The pickle brine (covered above) handles the flavor and juiciness. The cornstarch in the coating – half the dredge mix is cornstarch rather than all flour – is what gives you that extra-shattering crunch rather than a soft floury crust. And the double dredge: flour first, then the buttermilk-egg mixture, then back into the flour with a firm press. That second flour coat is where the craggy, textured surface comes from, and those irregular edges are what crisps up so well in the oil.
The pickle obsession continues with the buffalo ranch pickle chicken skewers – same brine principle, party-friendly format.
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!
If you’re in a pickle mood, the dill pickle pasta salad makes a natural side dish for this sandwich
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.
For a quicker weeknight take on the same flavors, the dill pickle chicken melts are ready in under 20 minutes.
FAQs
Can I use an air fryer instead of deep frying?
Yes, though the result is different. Spray the breaded chicken generously with oil and air fry at 400F for 10-12 minutes, flipping halfway. The crust won’t be quite as shattering as deep-fried, but it’s still significantly crunchier than baked. Don’t skip the oil spray – without it the coating comes out pale and powdery rather than golden.
Can I use the pickle brine from any jar of pickles?
Yes, with one caveat: use dill pickle brine rather than bread-and-butter or sweet pickle brine. Sweet brine has sugar in it which will affect the flavor of the chicken in a way that doesn’t work with this recipe. Kosher dill brine gives the best result – it’s salty and garlicky with good acidity and no sweetness.
How do I know when the oil is the right temperature without a thermometer?
Drop a small pinch of flour into the oil. If it sizzles immediately and floats to the surface, the oil is ready. If it sinks and nothing happens, the oil is too cold. If it browns within a second, it’s too hot. A thermometer is more reliable, but the flour test works in a pinch. 350F is the target – most oils reach this after about 5 minutes of heating over medium-high heat in a heavy pot.
Can I make the chicken ahead of time?
The brine can be done 1-8 hours ahead. The dill sauce keeps in the fridge for 3 days. The fried chicken is best eaten immediately – it loses crispiness quickly once it sits. If you need to make it slightly ahead, keep it on a wire rack in a 200F oven for up to 30 minutes rather than covering it, which traps steam and softens the crust.
What can I substitute for buttermilk?
Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Stir and let it sit for 5 minutes until it curdles slightly. Full-fat plain yogurt thinned with a splash of milk also works well in both the brine and the dredge.
Crispy Dill Pickle-Brined Fried Chicken Sandwiches
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Ingredients
Equipment
Method
- 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).
- 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.
- 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.
- 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.
- In a small bowl, mix mayonnaise, pickle juice, fresh dill, Dijon mustard, garlic powder, and black pepper. Stir well.
- 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!
Nutrition
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.
