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–+ servings
Ella Cooks

Crispy Dill Pickle-Brined Fried Chicken Sandwiches

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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.
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Prep Time 17 minutes
Cook Time 15 minutes
Brining Time 1 hour
Servings: 4
Course: Main Course, Snack
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

Step-by-Step Instructions
    Step 1: Brine the Chicken
    1. Slice the chicken breasts in half horizontally to create four evenly sized cutlets. (Skip this step if using thighs.)
    2. In a large bowl or ziplock bag, combine pickle juice, buttermilk, garlic powder, and black pepper.
    3. 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
    1. In a large bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
    2. In a separate bowl, whisk egg and buttermilk to create a wet batter.
    Step 3: Dredge the Chicken
    1. Remove the chicken from the brine and pat it dry with paper towels.
    2. 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
    1. Heat vegetable oil in a Dutch oven or heavy pot to 350°F (175°C).
    2. Fry the chicken in batches for 4-5 minutes per side, until golden brown and crispy.
    3. Transfer to a wire rack and let rest for 5 minutes.
    Step 5: Make the Dill Sauce
    1. In a small bowl, mix mayonnaise, pickle juice, fresh dill, Dijon mustard, garlic powder, and black pepper. Stir well.
    Step 6: Assemble the Sandwiches
    1. Toast the brioche buns in a pan with butter until golden.
    2. Spread dill sauce on both sides of the bun.
    3. Place the crispy fried chicken on the bottom bun, followed by pickle slices.
    4. Top with the bun and serve immediately!

    Nutrition

    Calories: 750kcalCarbohydrates: 60gProtein: 40gFat: 40gSaturated Fat: 12gSodium: 1500mgFiber: 3gSugar: 8g

    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.

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