Pickle Brined Fried Chicken Sandwich

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Crispy, tangy, and juicy, this Pickle Brined Fried Chicken Sandwich is a serious flavor upgrade from your average chicken sandwich. By soaking the chicken in pickle juice, we tenderize it and infuse it with a zesty punch that carries through every bite. Then it’s double-dredged in seasoned flour and fried to golden perfection before being stacked with crunchy slaw and creamy sauce on a toasted bun.

Whether you’re whipping these up for a weekend lunch or a game-day treat, they hit all the right notes: crunch, spice, tang, and savory satisfaction. Once you try this method, you’ll never toss out your pickle brine again.

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What Kind of Pickles Should I Use?

For this recipe, dill pickle juice works best. It has the briny tang and salty balance that penetrates the chicken just right. You can use juice from a jar of spears, chips, or whole dills—just make sure it’s not sweet pickles, as that will throw off the flavor balance. If you’re looking to amp it up, try spicy dill pickles for a fiery twist.

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Ingredients for the Pickle Brined Fried Chicken Sandwich

• 2 large boneless, skinless chicken breasts (halved into cutlets)
• 1 cup dill pickle juice (from the jar)
• 1 cup buttermilk
• 2 cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 large egg
• Vegetable oil for frying
• 4 brioche buns, toasted
• 1 cup coleslaw (prepared or homemade)
• 4 tablespoons mayo or spicy aioli

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How To Make the Pickle Brined Fried Chicken Sandwich

Step 1: Brine the Chicken

Place the chicken cutlets in a bowl or zip-top bag with the pickle juice. Let it brine in the fridge for at least 1 hour, up to 4 hours for maximum flavor.

Step 2: Prepare the Dredging Station

In one bowl, whisk together flour, garlic powder, paprika, onion powder, salt, black pepper, and cayenne. In another bowl, whisk the egg with buttermilk until combined.

Step 3: Dredge and Double Dip

Remove chicken from the brine, pat dry, then dip in the buttermilk mixture followed by the seasoned flour. For extra crunch, repeat the dip and dredge process one more time.

Step 4: Fry Until Golden

Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches until golden brown and internal temperature hits 165°F, about 4-5 minutes per side. Let rest on a wire rack.

Step 5: Assemble the Sandwich

Spread mayo or spicy aioli on the toasted buns, layer with crispy chicken and coleslaw. Serve immediately while hot and crunchy.

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Serving and Storing These Sandwiches

These sandwiches are best enjoyed fresh while the chicken is hot and crispy. However, you can store leftover fried chicken in the fridge for up to 3 days. To reheat, bake at 375°F for 10-12 minutes to revive the crispiness.

If you want to make ahead, fry the chicken in advance and assemble the sandwiches just before serving. Keep coleslaw and sauces separate until you’re ready to build them.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Boneless thighs will be juicier and work great for this sandwich.

What oil is best for frying?

Vegetable oil, canola, or peanut oil are all solid choices with high smoke points.

Can I make this gluten-free?

Yes, substitute the flour with a 1:1 gluten-free blend and double-check that your pickle juice and other ingredients are GF-friendly.

Is the pickle flavor overpowering?

Nope! It adds a tangy brightness, not a harsh pickle taste. Even pickle skeptics love it.

Can I bake or air-fry instead?

You can try it! While you won’t get quite the same crunch, air-frying at 400°F for about 12 minutes (flipping halfway) works decently.

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Want More Chicken Sandwich Ideas?

If you loved this Pickle Brined Fried Chicken Sandwich, don’t miss out on these other chicken favorites from the blog:

• Creamy Garlic Chicken Breasts with rich sauce and bold flavor.
• Chicken Cordon Bleu Casserole for a comfort-food twist.
• Marry Me Chicken Pasta if you’re craving saucy indulgence.
• One Pan Chicken with Buttered Noodles for a fuss-free dinner.
• Slow Cooker Creamy Ranch Chicken if you want easy, set-it-and-forget-it satisfaction.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest sandwich board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go spicy with your slaw? Did you try air-frying it instead?

I love seeing all the creative spins you take. Share your tips, tweaks, or even mishaps—we’re here to learn from each other. And for daily inspiration, follow me on Pinterest at Nina Dishes.

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