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Crispy Pickle Brined Fried Chicken Sandwich

crispy pickle brined fried chicken sandwich - featured image
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A juicy and flavorful fried chicken sandwich brined in pickle juice for extra tang and crunch, perfect for quick and easy homemade meals.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts or thighs
  • 1 cup pickle juice (from refrigerated dill pickles preferred)
  • 1 cup buttermilk (or dairy-free milk + 1 tbsp vinegar)
  • 1 ½ cups all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • 1 tsp black pepper
  • Vegetable or canola oil for frying (about 2 inches deep)
  • 2 soft sandwich buns or brioche buns
  • Dill pickle slices
  • Shredded lettuce
  • Spicy mayo (mayo mixed with a bit of hot sauce) or preferred sandwich fixings

Instructions

  1. Brine the chicken: Pour 1 cup of pickle juice into a bowl. Add the chicken breasts or thighs and cover with plastic wrap. Refrigerate for 1 to 12 hours.
  2. Prepare the buttermilk bath: In a separate large bowl, combine 1 cup of buttermilk with a pinch of salt and pepper. Set aside.
  3. Mix the flour dredge: In another bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  4. Remove chicken from brine and pat dry lightly with paper towels, keeping it moist.
  5. Double dip the chicken: Dip the chicken into the buttermilk bath, letting excess drip off. Then dredge thoroughly in the seasoned flour mixture, pressing lightly to coat evenly. Repeat the buttermilk dip and flour dredge once more for extra crunch.
  6. Heat the oil: Pour vegetable oil into a skillet or Dutch oven to a depth of about 2 inches. Heat to 350°F (175°C).
  7. Fry the chicken: Carefully place the chicken in the hot oil. Fry about 6-8 minutes per side until golden brown and crispy, and internal temperature reaches 165°F (74°C). Adjust heat as needed.
  8. Drain and rest: Transfer chicken to a wire rack over a baking sheet to drain oil and keep crisp. Let rest for 5 minutes.
  9. Assemble the sandwich: Toast buns lightly if desired. Spread spicy mayo on both halves, add shredded lettuce, place the crispy chicken on the bottom bun, top with dill pickle slices, and crown with the top bun.
  10. Serve immediately while hot and crispy.

Notes

Use a thermometer to maintain oil temperature between 350-360°F for best results. Drain chicken on a wire rack to keep crust crispy. Double dredging ensures a crunchy coating. Adjust cayenne pepper for spice level. For gluten-free, substitute flour with gluten-free blend or almond flour plus cornstarch. Toast buns with butter for extra richness.

Nutrition

Keywords: fried chicken sandwich, pickle brined chicken, crispy fried chicken, homemade sandwich, easy dinner, comfort food

Find it online: https://larameals.com/crispy-pickle-brined-fried-chicken-sandwich-recipe-perfect-for-easy-homemade-meals/