Description
This Pickle Brined Fried Chicken Sandwich features juicy, tender chicken marinated in dill pickle juice and buttermilk, then double-dredged and fried to a perfect golden crisp. Served on buttery toasted brioche buns with a tangy honey Dijon mayo, crisp dill pickles, and optional fresh lettuce, this sandwich delivers irresistible flavor and crunch—classic American comfort food elevated.
Ingredients
Scale
For the Chicken Brine and Marinade
- 2 large boneless skinless chicken breasts, halved into 4 pieces
- 1 1/2 cups dill pickle juice
- 1 cup buttermilk
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Egg Wash
- 2 eggs
- 2 tablespoons water
For Frying and Assembly
- Vegetable oil, for frying
- 4 brioche buns
- 2 tablespoons butter
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 8 dill pickle slices
- Lettuce leaves (optional)
Instructions
- Brine the Chicken: Place the chicken pieces in a bowl and pour the dill pickle juice over them to fully submerge. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Buttermilk Soak: Remove chicken from the brine and pat dry with paper towels. Soak the chicken pieces in buttermilk for 20 minutes to further tenderize and help the coating adhere.
- Prepare the Coating Mixture: In a large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
- Make the Egg Wash: In a separate bowl, whisk together the eggs and water until smooth to create an egg wash.
- Coat the Chicken: Dip each piece of chicken first into the flour mixture, then into the egg wash, and then back into the flour mixture to build a thick, crispy coating.
- Heat the Oil: In a deep skillet or large frying pan, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil. Fry for 6 to 8 minutes, turning as needed, until the chicken is golden brown and fully cooked through (internal temperature of 165°F/74°C).
- Drain Excess Oil: Remove the fried chicken from the oil and place on a paper towel-lined plate to drain any excess oil and keep the crust crispy.
- Toast the Buns: Butter the brioche buns and toast them in a skillet over medium heat until golden brown and slightly crisp.
- Prepare the Sauce: In a small bowl, mix together mayonnaise, Dijon mustard, and honey to make a tangy honey Dijon mayo sauce.
- Assemble the Sandwiches: Spread the sauce on the bottom buns, add a piece of crispy fried chicken, top with dill pickle slices and optional lettuce, then finish with the top bun.
- Serve Immediately: Serve the sandwiches hot to enjoy the perfect contrast of crispy chicken and soft toasted buns with the tangy and sweet sauce.
Notes
- Marinating the chicken in pickle juice tenderizes the meat while imparting a delicious tangy flavor.
- Double dredging the chicken in flour and egg wash ensures an extra crispy crust.
- Feel free to add sliced cheese or a spicy sauce for different flavor variations.
- Maintain oil temperature carefully to avoid greasy or undercooked chicken.
