Crispy Dill Pickle-Brined Fried Chicken Sandwiches
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.
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
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.
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.
Nutrition
Calories: 750kcalCarbohydrates: 60gProtein: 40gFat: 40gSaturated Fat: 12gSodium: 1500mgFiber: 3gSugar: 8g
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