Crispy Fried Chicken Sandwich with Tangy Pickle Brine
A crispy fried chicken sandwich marinated in tangy pickle brine for juicy, flavorful meat with a crunchy coating. Perfect for quick, delicious meals with a bold flavor punch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound), butterflied or pounded to even thickness
- 1 cup pickle brine (from dill pickles)
- 1/2 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- Vegetable oil or peanut oil (about 4 cups, for deep frying)
- 4 soft sandwich buns (brioche or potato rolls recommended)
- 4 large dill pickle slices
- Mayonnaise or spicy aioli
- Optional: shredded lettuce or thin tomato slices
Instructions
- Marinate the chicken: In a bowl, combine pickle brine and buttermilk. Submerge chicken breasts fully, cover, and refrigerate for at least 30 minutes up to 2 hours.
- Prepare the breading mixture: In a shallow dish, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Heat the oil: Pour oil into a deep fryer or skillet about 3 inches deep. Heat to 350°F (175°C), using an instant-read thermometer to maintain temperature.
- Bread the chicken: Remove chicken from marinade, let excess drip off. Dredge each piece in flour mixture, pressing gently. For extra crispiness, dip back into marinade briefly and dredge in flour again. Shake off excess flour.
- Fry the chicken: Carefully place chicken in hot oil without overcrowding. Fry for 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C), flipping halfway.
- Drain and rest: Transfer chicken to a wire rack over a baking sheet. Let rest for 5 minutes to set crust and redistribute juices.
- Assemble the sandwich: Lightly toast buns. Spread mayonnaise or spicy aioli on bottom buns. Add fried chicken, top with dill pickle slices and optional lettuce or tomato. Cap with top bun and press lightly.
Notes
Maintain oil temperature at 350°F for best crust. Double dredge chicken for extra crunch. Pat chicken dry before breading to prevent coating from slipping. Rest fried chicken on wire rack to keep crust crispy. Use dill pickle brine for best flavor. Can substitute almond flour for gluten-free option. Air-fryer version possible at 400°F for 15 minutes, flipping halfway.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Fat: 25
- Carbohydrates: 40
- Protein: 30
Keywords: fried chicken sandwich, pickle brine, crispy chicken, easy sandwich recipe, tangy chicken, quick dinner, comfort food