Description
This Pickle Brined Fried Chicken Sandwich features juicy chicken thighs marinated in dill pickle brine and hot sauce for a tangy, flavorful kick. The chicken is double-dredged in a seasoned flour and cornstarch coating, then fried to crispy perfection. Served on toasted brioche or potato buns with a zesty mayo-Dijon sauce, shredded lettuce or slaw, and sliced dill pickles, this sandwich offers a perfect balance of crunch, spice, and savory goodness.
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
- 2 large eggs
- 2 tablespoons milk or buttermilk
Frying and Assembly
- 2 cups vegetable oil
- 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
- Marinate the Chicken: Place chicken thighs in a mixing bowl or zip-top bag and pour pickle brine along with hot sauce over the chicken. Make sure all pieces are fully submerged. Refrigerate for at least 2 hours, or up to overnight to maximize 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 them thoroughly to evenly distribute all seasonings throughout the flour mixture.
- Mix the Egg Wash: In a separate bowl, whisk together the eggs and milk or buttermilk until completely blended. This will help the flour mixture adhere to the chicken.
- Dredge the Chicken: Remove chicken thighs from the marinade and pat dry thoroughly with paper towels. Dredge each thigh first in the seasoned flour mixture, shaking off excess. Then dip it into the egg wash, followed by a second dredge in the flour mixture, pressing firmly to ensure an even and thick coating.
- Heat Oil and Fry: Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the breaded chicken thighs in batches for 5 to 7 minutes per side. Turn as needed to achieve an even golden brown and crisp crust. Ensure the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a wire rack or paper towels to drain any excess oil.
- Prepare the Sauce: In a small bowl, blend mayonnaise and Dijon mustard until smooth and creamy. This sauce adds a zesty layer to the sandwich.
- Assemble the Sandwich: Spread the mayo-Dijon sauce evenly on both halves of each toasted bun. Layer shredded lettuce or slaw mix on the bottom bun, top with one fried chicken thigh, and finish with sliced dill pickles. Cover with the top bun and serve immediately for the best texture and flavor.
Notes
- Marinating overnight will enhance the tangy flavor and tenderness of the chicken.
- Using cornstarch along with flour provides extra crispiness to the breading.
- Monitor oil temperature carefully; too hot will burn the coating and too cool will make the crust soggy.
- Allow fried chicken to drain on a wire rack instead of paper towels to keep crust crispy.
- For a spicier kick, increase the amount of hot sauce in the marinade.
- Substitute brioche buns with potato rolls or any sturdy sandwich buns for best results.
