Description
Crispy, tangy, and ultra-satisfying, this Pickle Brined Fried Chicken Sandwich layers juicy, double-dredged fried chicken with crunchy coleslaw and creamy sauce on a toasted brioche bun. The secret? A zippy dill pickle juice brine that tenderizes and flavors every bite.
Ingredients
2 large boneless skinless chicken breasts (halved into cutlets)
1 cup dill pickle juice
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)
1 large egg
Vegetable oil for frying
4 brioche buns (toasted)
1 cup coleslaw
4 tablespoons mayo or spicy aioli
Instructions
1. Place chicken cutlets in a bowl or zip-top bag with pickle juice and refrigerate for at least 1 hour, up to 4.
2. In one bowl, mix flour, garlic powder, paprika, onion powder, salt, pepper, and cayenne. In another, whisk egg with buttermilk.
3. Remove chicken from brine, pat dry. Dip in buttermilk mixture, then flour. Repeat for extra crunch.
4. Heat oil in a skillet to 350°F. Fry chicken 4–5 minutes per side until golden and 165°F inside. Drain on rack.
5. Spread mayo or aioli on buns, add chicken and slaw. Serve immediately.
Notes
Brining longer enhances the flavor—don’t skip it.
Double-dipping in flour gives extra crunch.
Use a wire rack to keep the fried chicken crispy after cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 5g
- Sodium: 1320mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 155mg
Keywords: chicken sandwich, pickle brine, fried chicken