Pickle Brined Fried Chicken Sandwich

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Crispy, juicy, and brimming with bold Southern flavor, the Pickle Brined Fried Chicken Sandwich is the perfect marriage of crunch and tang. This sandwich begins with succulent chicken thighs soaked in a dill pickle brine, creating a tender and flavorful bite that bursts with zest in every mouthful. Fried to golden perfection and tucked between soft, toasted brioche buns, it’s the kind of indulgence that satisfies cravings and leaves you plotting your next bite.

But the magic doesn’t stop at the chicken. A creamy slaw with just the right touch of acidity, crisp dill pickles for that signature snap, and a drizzle of cool ranch or spicy mayo take this sandwich to legendary status. Whether it’s a weekend treat, a game day favorite, or your next cooking adventure, this fried chicken sandwich hits every comforting note with flair.

Why You’ll Love This Pickle Brined Fried Chicken Sandwich

This sandwich offers the ultimate combination of juicy interior and crunchy exterior, with a pickle brine that infuses the chicken with tang and tenderness. It’s easy to prepare and customizable with toppings, sauces, and spice levels. Whether you’re hosting a backyard gathering or making a solo comfort meal, it’s sure to impress.

Preparation Phase & Tools to Use

To make this sandwich shine, you’ll need a few kitchen essentials:

• Deep Frying Pan or Dutch Oven – For frying the chicken evenly and safely.
• Meat Thermometer – Ensures your chicken hits the perfect internal temperature of 165°F without overcooking.
• Mixing Bowls – For brining, dredging, and tossing the slaw.
• Wire Rack & Sheet Pan – Helps rest the fried chicken while maintaining its crispiness.
• Tongs or Spider Strainer – To safely flip or remove chicken from hot oil.
• Toaster or Skillet – For getting that golden sear on your buns.

Each tool plays a critical role—from achieving the perfect fry to building texture in every layer.

Preparation Tips

Use boneless, skinless chicken thighs for their flavor and juiciness. Let the chicken marinate in the pickle brine for at least 4 hours, or overnight for deeper flavor. Pat the chicken dry before dredging to help the coating stick better and crisp up during frying. Don’t overcrowd the frying pan—fry in batches to keep the oil temperature steady. For a crisp slaw, mix just before serving, and toast the brioche buns until they’re slightly crunchy on the edges to hold up against the juicy filling.

Ingredients for this Pickle Brined Fried Chicken Sandwich

For the Chicken Brine:

• 1 1/2 cups dill pickle juice (from a jar of pickles)
• 1/2 cup buttermilk
• 1 tablespoon hot sauce (optional, for extra kick)
• 4 boneless, skinless chicken thighs

For the Dredge:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

For the Slaw:

• 2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste

Other Ingredients:

• Vegetable oil (for frying)
• 4 brioche buns, toasted
• Dill pickle slices
• Chopped fresh parsley (optional garnish)
• Ranch dressing or spicy mayo (for drizzling)

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Step 1: Brine the Chicken

In a large bowl or zip-top bag, combine dill pickle juice, buttermilk, and hot sauce. Submerge the chicken thighs in the brine and refrigerate for at least 4 hours or overnight. This step infuses the meat with flavor and tenderness.

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Step 2: Prepare the Slaw

In a medium bowl, combine shredded cabbage, mayo, apple cider vinegar, and sugar. Season with salt and pepper to taste. Mix well, cover, and refrigerate until ready to assemble the sandwich. This adds a creamy crunch to balance the richness of the chicken.

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Step 3: Make the Dredge

In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Remove the chicken from the brine, pat it dry with paper towels, then dredge it thoroughly in the flour mixture. Press the coating into the chicken to help it stick and create craggy, crispy edges.

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Step 4: Fry the Chicken

Heat 2 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Carefully lower each piece of coated chicken into the hot oil and fry for 5–7 minutes per side, or until golden brown and cooked through (internal temp of 165°F). Remove and let drain on a wire rack over a baking sheet.

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Step 5: Toast the Buns

While the chicken rests, toast the brioche buns in a skillet with a little butter or oil until golden brown. This step adds flavor and helps prevent soggy sandwiches.

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Step 6: Assemble the Sandwich

Spread ranch dressing or spicy mayo on the bottom bun. Add a generous layer of slaw, top with a piece of crispy fried chicken, add pickle slices, sprinkle with chopped parsley if using, and crown with the top bun. Serve hot and enjoy immediately for best texture and flavor.

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Notes

Marinating the chicken in pickle brine isn’t just a fun twist—it’s the key to both tenderness and flavor. Don’t skip the cornstarch in the dredge; it’s what gives the crust that extra crunch. For a bolder bite, go for spicy pickles and add a dash of cayenne in both the brine and the flour mix. The slaw offers a cool, creamy contrast that balances the heat and richness of the fried chicken. Want to switch things up? Swap out ranch for chipotle mayo or honey mustard for a unique flavor spin.

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Watch Out for These Mistakes While Cooking

• Skipping the brine time: Less than 4 hours in the pickle brine won’t give the chicken enough time to absorb the flavor.
• Wet chicken before dredging: If the chicken is too wet from the brine, the flour coating won’t stick properly and will fall off during frying.
• Overcrowding the frying pan: This lowers the oil temperature and causes soggy, greasy chicken instead of crisp, golden perfection.
• Wrong oil temperature: Too low and the chicken absorbs oil; too high and it burns outside before cooking through.
• Not checking internal temp: Always ensure the chicken hits 165°F for safe and juicy results.

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Storage Instructions

Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F for 8–10 minutes to restore crispiness—avoid microwaving, which will make the coating soggy. Slaw can be stored separately in a sealed container for 2–3 days. If you want to make ahead, keep all components separate and assemble just before serving.

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Estimated Nutrition

Per sandwich (approximate values):

• Calories: 680–750 kcal
• Protein: 31g
• Carbohydrates: 45g
• Fat: 42g
• Saturated Fat: 9g
• Cholesterol: 120mg
• Sodium: 1400mg
• Fiber: 2g
• Sugar: 6g

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Frequently Asked Questions

What does pickle brining do to the chicken?

It tenderizes the chicken and infuses it with tangy flavor thanks to the vinegar and salt content in the pickle juice.

Can I use chicken breasts instead of thighs?

Yes, but thighs are juicier and more forgiving during frying. If using breasts, slice them in half for even cooking.

How long can I marinate the chicken in pickle brine?

Anywhere from 4 hours to overnight. Don’t exceed 24 hours or the meat may become mushy.

Can I bake the chicken instead of frying?

You can, but it won’t be as crispy. Air frying is a better alternative if you want a lighter version with some crunch.

What type of pickles work best?

Classic dill pickles work best. Spicy or garlic dill pickles can add even more punch.

Can I make this gluten-free?

Yes—just swap the all-purpose flour for a gluten-free flour blend and ensure your buns are gluten-free.

How do I keep the chicken crispy after frying?

Drain on a wire rack, not paper towels. The air circulation keeps the crust from getting soggy.

What sauce pairs best with this sandwich?

Ranch, spicy mayo, chipotle aioli, or even a drizzle of honey all work beautifully depending on your flavor preference.

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Conclusion

The Pickle Brined Fried Chicken Sandwich is the ultimate blend of tangy, crunchy, creamy, and juicy. With just a little prep and a few easy tricks, you can create a sandwich that rivals any restaurant favorite. Whether you’re making it for a weekend lunch or treating friends to a homemade comfort food feast, this sandwich promises flavor in every bite and plenty of reasons to make it again.

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