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Pickle Brined Fried Chicken Sandwich

Crispy Pickle Brined Fried Chicken Sandwich You'll Crave

This Pickle Brined Fried Chicken Sandwich is a culinary delight that elevates your chicken sandwich game with a bold, zesty twist.
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Prep Time 1 hour
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 5 hours 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 cutlets Boneless Skinless Chicken Breasts Cut into 4 cutlets for even cooking
  • 1 cup Dill Pickle Juice For marinating the chicken
  • 1 cup Buttermilk Can substitute with milk mixed with vinegar
For the Coating
  • 1 cup All-Purpose Flour Can swap with gluten-free flour blend
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper Optional for extra spice
  • 1 large Egg For binding the coating
For Frying
  • 2 cups Vegetable Oil Use canola or peanut oil for frying
For Assembly
  • 4 buns Brioche Buns Sweet and toasty for the sandwich
  • 1 cup Coleslaw For added crunch
  • 1/2 cup Mayo/Spicy Aioli Customize with spice levels

Equipment

  • Deep skillet
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

Marinating and Coating
  1. Place chicken cutlets in a bowl and cover with dill pickle juice. Refrigerate for 1 to 4 hours.
  2. In a separate bowl, combine flour, garlic powder, paprika, onion powder, kosher salt, black pepper, and cayenne.
  3. Whisk together the egg and buttermilk until smooth.
  4. After marinating, remove chicken and pat dry. Dip in buttermilk mixture, then dredge in seasoned flour.
  5. Repeat the dipping process for extra crunch.
Frying
  1. Heat vegetable oil in a deep skillet to 350°F (175°C).
  2. Fry chicken for 4-5 minutes on each side until golden brown and cooked to an internal temperature of 165°F (75°C).
  3. Transfer fried chicken to a wire rack to cool and drain excess oil.
Assembling
  1. Toast brioche buns until golden brown. Spread mayo or spicy aioli on the bottom half.
  2. Layer with crispy chicken cutlet and coleslaw, then top with the other half of the bun.
  3. Serve hot and enjoy!

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven for optimal crunch.

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