Description
This Pickle Brined Fried Chicken Sandwich features tender, juicy chicken thighs marinated in tangy dill pickle brine and hot sauce, then double-dredged and fried to golden perfection. Served on toasted brioche or potato buns with a creamy Dijon mayo, crisp shredded lettuce or slaw, and tangy dill pickles, this sandwich delivers a perfect balance of flavors and textures for a flavorful and satisfying meal.
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
- 2 cups vegetable oil
Sandwich Assembly
- 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
Instructions
- Brine the Chicken: Place the chicken thighs in a mixing bowl or zip-top bag and pour the dill pickle brine and hot sauce over them. Ensure the chicken pieces are fully submerged. Refrigerate for at least 2 hours or up to overnight to infuse maximum flavor and tenderize the meat.
- Prepare the Breading Mix: In a shallow dish, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir thoroughly to evenly distribute all the seasonings.
- Make the Egg Wash: In a separate bowl, whisk together the eggs and milk or buttermilk until fully blended and smooth.
- Coat the Chicken: Remove the chicken thighs from the marinade and pat them dry with paper towels to ensure the breading sticks well. Dredge each thigh first in the flour mixture, shaking off any excess. Dip into the egg wash, then return the chicken to the flour mixture and press firmly to create an even, thick coating.
- Heat the Oil and Fry Chicken: Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry the breaded chicken thighs in batches for 5 to 7 minutes per side. Turn as needed until they are golden brown, crispy, and reach an internal temperature of 165°F (74°C). Drain the cooked chicken on a wire rack or paper towels to remove excess oil.
- Make the Sauce: In a small bowl, whisk together the mayonnaise and Dijon mustard until well combined and creamy.
- Assemble the Sandwiches: Spread the Dijon mayo sauce evenly on both the top and bottom halves of the toasted buns. Layer each sandwich with shredded lettuce or slaw mix, place a fried chicken thigh on top, and finish with sliced dill pickles. Serve immediately to enjoy the best texture and flavor.
Notes
- Marinating the chicken overnight will yield more flavorful and tender results.
- Patting the chicken dry before breading is essential for a crispy coating.
- You can substitute hot sauce with your preferred level of spice or omit if you prefer a milder sandwich.
- Using a thermometer ensures the chicken is fully cooked and safe to eat.
- For a healthier alternative, you can bake the chicken coated instead of frying, but frying gives the crispiest texture.
- Brioche buns add sweetness and a soft texture, but potato buns work well too.
