Description
Crispy, juicy chicken thighs marinated in tangy pickle juice and buttermilk, fried to perfection, and sandwiched between buttery brioche buns with creamy slaw and crunchy pickles. This Pickle Brined Fried Chicken Sandwich is the ultimate flavor-packed comfort food.
Ingredients
4 boneless chicken thighs
1 cup pickle juice
1 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt
Oil for frying (peanut, canola, or vegetable)
2 brioche buns
1/2 cup pickles (sliced)
1/2 cup coleslaw (optional)
1/4 cup ranch or mayo-based dressing
Instructions
1. Place chicken thighs in a bowl or bag with pickle juice and buttermilk. Marinate for at least 4 hours or overnight.
2. In a bowl, mix flour, cornstarch, garlic powder, paprika, cayenne, black pepper, and salt.
3. Remove chicken from marinade, letting excess drip off. Dredge well in seasoned flour mix, pressing to coat.
4. Rest dredged chicken on a wire rack for 15 minutes to help the coating adhere.
5. Heat oil to 350°F in a deep skillet. Fry chicken until golden and cooked through (5–7 mins per side or 165°F internal temp).
6. Toast brioche buns. Spread dressing on both sides. Add fried chicken, slaw (if using), pickles, and top bun. Serve hot.
Notes
Let the chicken rest after dredging to keep the coating intact during frying.
Use a thermometer to maintain oil temperature—consistency is key.
Toast the buns just before assembling for a warm, crisp texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 4g
- Sodium: 1180mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
Keywords: Pickle brined chicken, fried chicken sandwich, crispy chicken sandwich