Description
This Pickle Brined Fried Chicken Sandwich features juicy, tender chicken thighs soaked in dill pickle brine and hot sauce for a flavorful punch. The chicken is double-dredged in a seasoned flour and cornstarch mix, then fried to a golden, crispy perfection. Served on toasted brioche or potato buns with a tangy mayo-Dijon spread, shredded lettuce or slaw, and crisp dill pickle slices, this sandwich offers a perfect balance of crunch, spice, and tangy zest.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken thighs
- 1 cup dill pickle brine
- 1 tablespoon hot sauce
Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Egg Wash
- 2 large eggs
- 2 tablespoons milk or buttermilk
Frying and Assembly
- 2 cups vegetable oil (for frying)
- 4 brioche or potato sandwich buns, toasted
- 1 cup shredded lettuce or slaw mix
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Sliced dill pickles (to taste)
Instructions
- Marinate the Chicken: Place boneless, skinless chicken thighs in a mixing bowl or zip-top bag. Pour dill pickle brine and hot sauce over the chicken, making sure all pieces are fully submerged. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor infusion.
- Prepare the Breading Mixture: In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir well to distribute the seasonings evenly throughout the flour mixture.
- Mix the Egg Wash: In a separate bowl, whisk together the eggs and milk or buttermilk until fully blended to create a smooth egg wash.
- Coat the Chicken: Remove marinated chicken thighs from the brine and pat dry gently with paper towels. Dredge each thigh first in the flour mixture, shaking off any excess. Then dip the chicken into the egg wash, and return it to the flour mixture, pressing firmly to ensure an even, thick coating all over.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F (175°C), using a thermometer to maintain the temperature for perfect frying.
- Fry the Chicken: Carefully place breaded chicken thighs into hot oil in batches to avoid overcrowding. Fry for 5 to 7 minutes on each side, turning as needed, until the chicken is golden brown, crisp, and reaches an internal temperature of 165°F (74°C). Remove and let drain on a wire rack or paper towels to remove excess oil.
- Prepare the Sauce: In a small bowl, combine mayonnaise and Dijon mustard, mixing until smooth and creamy to use as a sandwich spread.
- Assemble the Sandwiches: Spread the mayo-Dijon sauce evenly on both halves of the toasted brioche or potato buns. Layer each bottom bun with shredded lettuce or slaw mix, place a fried chicken thigh on top, and add sliced dill pickles. Cover with the top bun and serve immediately for best texture and flavor.
Notes
- For extra crispy chicken, ensure the oil temperature stays consistent around 350°F during frying.
- Using buttermilk instead of regular milk in the egg wash can add a slight tang and tenderness to the coating.
- Marinating the chicken overnight will intensify the pickle and hot sauce flavors.
- Drain fried chicken on a wire rack instead of paper towels to keep the crust crispier.
- Substitute brioche buns with potato buns or your favorite sandwich bread for variation.
- Adjust the amount of hot sauce in the marinade to control the spice level according to your preference.
