Description

Get ready to sink your teeth into the ultimate comfort food experience with this Pickle Brined Fried Chicken Sandwich! Perfectly crispy, juicy chicken thighs are marinated in tangy pickle juice, then fried to golden perfection and stacked high on a buttery brioche bun. Topped with creamy slaw, dill pickles, and your choice of ranch or spicy mayo, this sandwich is bursting with bold Southern flavor. Whether you’re after a quick lunch idea, easy dinner recipe, or something fun for game day, this crave-worthy meal delivers every time. Add it to your list of must-try food ideas!

Ingredients

1 1/2 cups dill pickle juice

1/2 cup buttermilk

1 tablespoon hot sauce (optional)

4 boneless, skinless chicken thighs

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

2 cups shredded green cabbage

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 teaspoon sugar

Vegetable oil (for frying)

4 brioche buns, toasted

Dill pickle slices

Chopped fresh parsley (optional)

Ranch dressing or spicy mayo

Instructions

1. Combine dill pickle juice, buttermilk, and hot sauce in a bowl or bag. Add chicken thighs and marinate in the fridge for at least 4 hours or overnight.

2. In a bowl, mix cabbage, mayo, vinegar, and sugar. Season with salt and pepper, stir well, and chill.

3. Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow bowl.

4. Remove chicken from brine, pat dry, and coat in the flour mixture. Press firmly to make the coating stick well.

5. Heat oil in a deep pan to 350°F (175°C). Fry chicken pieces 5–7 minutes per side until golden brown and fully cooked. Let rest on a wire rack.

6. Toast brioche buns in a skillet until golden and slightly crisp.

7. Assemble: spread sauce on bottom bun, add slaw, chicken, pickles, parsley, and top bun. Serve hot and enjoy!

Notes

For ultra crispy chicken, don’t skip the cornstarch in the dredge—it creates that signature crunchy crust.

Let the brine do its magic for at least 4 hours; overnight is best for flavor and tenderness.

Always drain fried chicken on a wire rack, not paper towels, to keep it crispy.

Nutrition

Serving Size: 1 sandwich
Calories: 750
Sugar: 6g
Sodium: 1400mg
Fat: 42g
Saturated Fat: 9g
Unsaturated Fat: 29g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 31g
Cholesterol: 120mg

Keywords: fried chicken sandwich, pickle brined chicken, easy dinner, sandwich recipe, crispy chicken, food ideas