There’s something profoundly satisfying about biting into a perfectly fried chicken sandwich, and when that sandwich is pickle-brined, it elevates the experience to a crescendo of flavors and textures. Imagine soft, pillowy brioche embracing golden-brown chicken that is crisp on the outside yet tender and juicy within. Each bite bursts with a symphony of savory, tangy, and slightly spicy notes, tantalizing your taste buds while the scent of frying chicken fills your kitchen, wrapping around you like a warm hug. It’s a dish that beckons you with its irresistible aroma, promising comfort and indulgence. Whether you’re hosting friends for a laid-back weekend gathering or simply treating yourself to a splendid dinner, this pickle-brined fried chicken sandwich delivers pure bliss.
The magic kicks off with a simple brine, where chicken cutlets luxuriate in the tangy embrace of dill pickle juice. This step is crucial; the acidic pickle juice not only infuses the chicken with vibrant flavor but also creates a juicy, succulent texture that contrasts beautifully with the crunchy, golden exterior. Combined with a bright, creamy slaw and a generous smear of mayo or spicy aioli, this sandwich becomes a celebration of delightful contrasts—crunch versus tenderness, tang against creaminess, and a little bite from the spices. Get ready for praises and satisfied smiles around the table as you serve up this masterpiece!
Why You’ll Love This Pickle Brined Fried Chicken Sandwich
This recipe stands out not just for its impressive flavor profile but also for its unique preparation process that guarantees juicy chicken refreshed with an unforgettable taste of nostalgia. First and foremost, the combination of brined chicken and a crunchy coating creates an addictive flavor that lingers on your palate. The exciting interplay between crunch and creaminess makes this sandwich a marvel in every bite, inviting you to come back for more.
Perfect for any occasion, this sandwich works wonderfully for cozy family dinners or summer barbecues. It even shines as a quick weeknight meal when served with sides of your choice. It’s the ultimate crowd-pleaser, promising to satisfy not just your hunger but also your cravings for something hearty and delicious. Even better, you’ll revel in the joy of sharing a beloved recipe that carries just a hint of southern charm—now that’s something worth celebrating!
Preparation Phase & Tools to Use
Preparation makes a world of difference when it comes to achieving fried chicken perfection. To embark on this tasty journey, ensure you have these essential tools at hand:
- Deep Fryer or Heavy-Duty Skillet: A sturdy frying vessel is a must. A cast-iron skillet distributes heat evenly, helping you achieve that perfect golden crust without any sogginess.
- Meat Thermometer: This tool is your best friend! Ensure your chicken reaches the safe internal temperature of 165°F. Say goodbye to uncertainty and enjoy perfectly cooked chicken each time.
- Mixing Bowls: Narrow bowls for your wet and dry mixtures make breading easier and prevent messes. Using a separate bowl for each component keeps the process neat and streamlined.
Practical Preparation Tips:
-
- Make the brining process your best friend by allowing at least an hour for flavor enhancement, but don’t hesitate to leave it for up to four hours if time allows!
-
- While frying, don’t overcrowd the skillet, as that can significantly drop the oil temperature and lead to less crispy chicken.
Ingredients for Pickle Brined Fried Chicken Sandwich
- 2 large boneless skinless chicken breasts (halved into cutlets): Ensuring uniform cutlets helps them cook evenly, achieving that mouth-watering tenderness. Don’t fret if you only have chicken thighs—they work beautifully here, too.
- 1 cup dill pickle juice: The star of the brine, it imparts a sharp, tangy crunch. If you find yourself without it, plain yogurt can serve as a substitute for a similar acid profile.
- 1 cup buttermilk: This creates a luscious coating that clings beautifully to your chicken. If unavailable, regular milk mixed with a splash of vinegar or lemon juice can replicate the tanginess.
- 2 cups all-purpose flour: Flour provides the base for that essential crust. For a gluten-free option, you can sprinkle in some cornstarch or use a gluten-free flour blend.
- Spices: Garlic powder, paprika, onion powder, kosher salt, black pepper, and optional cayenne pepper create a vibrant flavor base. Adjust the spice level to your liking—add more heat for those who dare!
- 1 large egg: This helps bind the flour mixture to the chicken, ensuring those fantastic crispy bits remain intact.
- Vegetable oil for frying: A neutral oil, like canola or peanut oil, ensures you don’t overwhelm the chicken’s flavor.
- 4 brioche buns (toasted): Soft yet sturdy, these buns cradle your chicken perfectly. Regular hamburger buns work as well if you’re looking for a more modest option.
- 1 cup coleslaw: Adds a crunchy, fresh element. Feel free to skip the store-bought and whip up your favorite homemade slaw instead!
- 4 tablespoons mayo or spicy aioli: The creamy spread ties everything together, giving moisture and an extra layer of flavor.
How to Make Pickle Brined Fried Chicken Sandwich
-
Brine the Chicken: Begin by combining chicken cutlets with the dill pickle juice in a bowl or zip-top bag. Let them chill in the refrigerator for at least an hour, up to four if you want complete flavor immersion.
-
Prepare the Breading Stations: In one bowl, mix together the flour, garlic powder, paprika, onion powder, salt, pepper, and optional cayenne for a kick. In another, whisk the egg with the buttermilk until well combined.
-
Prep the Chicken for Frying: Once the brining time is up, remove the chicken from the brine and pat each cutlet dry with paper towels. This step is crucial; it removes excess moisture that could prevent achieving that gorgeous crust.
-
Dredge in Buttermilk and Flour: Dip each cutlet in the buttermilk mixture, ensuring every nook and cranny gets coated. Then, transfer it to the flour mixture, pressing it lightly into the flour to help ensure a good adhesion. For an extra crispy bite, repeat the buttermilk dip and coat again in the flour.
-
Heat the Oil: In your skillet or fryer, heat vegetable oil to 350°F. Use a thermometer to monitor the temperature for the best results; if it’s too hot, you risk burning the crust, and if it’s too low, the chicken could absorb excess oil.
-
Fry the Chicken: Carefully place the chicken cutlets in the hot oil. Fry them for about 4–5 minutes per side, or until they reach a deep golden brown and the internal temperature hits 165°F. Use a slotted spoon to transfer them to a wire rack or paper towel-lined plate to drain excess oil.
-
Assemble your Sandwich: Slather the toasted brioche buns with mayo or spicy aioli. Pile on the crispy fried chicken and top with the crunchy coleslaw. Serve immediately and savor the mouthwatering blend of flavors!
Chef’s Notes & Helpful Tips
- Make-ahead Tips: Prepare the chicken and brining process the night before or the morning of serving—this helps build even more flavor!
- Cooking Alternatives: For those looking to cut down on oil, explore using an air fryer. Set it to 375°F, and cook for about 15-20 minutes, flipping halfway through for that nice crispness.
- Customization Ideas: Personalize your sandwich with toppings like pickled jalapeños for spice, slices of fresh tomato for juiciness, or even avocado for an added creaminess.
Common Mistakes to Avoid
- Skipping the Brine: The brining process is essential for flavor and juiciness. If you skip or rush it, you risk a bland and dry result.
- Overcrowding the Pan: Frying too many pieces at once lowers the oil temperature, leading to soggy, greasy chicken. Fry in small batches to maintain optimal temperature.
- Not Draining Properly: After frying, allow the chicken to rest on a wire rack to prevent steam build-up that can make the coating soggy.
What to Serve With Pickle Brined Fried Chicken Sandwich
Embellish your meal with delightful sides that balance and compliment the rich flavors of the chicken sandwich:
- French Fries: Crisped to perfection, they offer a classic pairing, ideal for a hearty indulgence.
- Potato Salad: Creamy and tangy, it provides refreshing contrast to the fried chicken.
- Macaroni and Cheese: The richness of cheese and pasta lends a comforting touch that beautifully complements your sandwich.
- Sweet Potato Wedges: Roasted or fried, these bring a delicious sweetness that enhances the overall meal.
- Pickle Chips: For those who want to lean into the pickle theme, they provide a crunchy, tangy addition.
- Corn on the Cob: Fresh and buttery corn adds a sweet, summery element to the table.
- Baked Beans: Smoky and hearty, they offer a side of savory satisfaction.
- Coleslaw: If you want to double up on the crunch, serve more homemade slaw alongside your plate.
Storage & Reheating Instructions
To enjoy your chicken sandwich later, follow these storage tips:
- In the Fridge: Store any leftover fried chicken in an airtight container, and consume within 3 days for optimal taste and texture.
- In the Freezer: For longer storage, wrap each piece of fried chicken in aluminum foil and place them in a freezer-safe bag or container. They can last for up to 2 months.
- Reheating: For ideal texture, use an oven to reheat chicken at 350°F for about 10-15 minutes or until warmed through. If using the microwave, place a damp paper towel over the chicken while heating to help retain moisture but beware, as it may lose crispness.
Estimated Nutrition Information
(Per serving, excluding sides)
- Calories: 550
- Protein: 30g
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 2g
- Sodium: 1100mg
These values are approximated as ingredients can vary.
FAQs
1. Can I use bone-in chicken for this recipe?
Absolutely! Just be mindful that bone-in pieces will require longer cooking times. Adjust accordingly to ensure they reach the proper internal temperature.
2. What if I don’t like spicy food?
You can easily dial down the heat. Omit the cayenne pepper and the spicy aioli, using regular mayo instead. The brine will still provide plenty of flavor!
3. Can I air fry the chicken?
Certainly! Air frying yields a deliciously crispy finish without the excess oil. Cook at 375°F, flipping halfway, until golden and cooked through—about 15–20 minutes.
4. How can I make the slaw?
Combine shredded cabbage, carrots, and a simple dressing of mayo, vinegar, sugar, salt, and pepper. Adjust the ingredients to taste for a perfectly tangy slaw.
5. What are some good pickle juice alternatives for brining?
If you’re out of pickle juice, you can create a similar acid bath using vinegar mixed with water or even lemon juice combined with some herbs or spices for additional flavor.
Conclusion
The pickle-brined fried chicken sandwich is more than just a meal; it’s a heartfelt experience that delights with every bite. This recipe caters to both skilled cooks and culinary novices, promising something remarkable that transcends your typical fried chicken experience. With warm, inviting flavors and that unbeatable crunch, you’ll cherish this dish as a new household favorite. So, gather your ingredients, whip up this delightful sandwich, and let each mouthful transport you to culinary bliss! Don’t forget to share your creations—your friends and family will be begging for seconds!
Print
Pickle Brined Fried Chicken Sandwich
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: None
Description
A satisfying fried chicken sandwich brined in dill pickle juice for added flavor and juiciness, served with creamy slaw on a toasted brioche bun.
Ingredients
- 2 large boneless skinless chicken breasts (halved into cutlets)
- 1 cup dill pickle juice
- 1 cup buttermilk
- 2 cups all-purpose flour
- Spices: garlic powder, paprika, onion powder, kosher salt, black pepper, optional cayenne pepper
- 1 large egg
- Vegetable oil for frying
- 4 brioche buns (toasted)
- 1 cup coleslaw
- 4 tablespoons mayo or spicy aioli
Instructions
- Brine the Chicken: Combine chicken cutlets with dill pickle juice in a bowl or zip-top bag. Chill in the refrigerator for at least 1 hour, up to 4 hours.
- Prepare the Breading Stations: In one bowl, mix flour, garlic powder, paprika, onion powder, salt, pepper, and optional cayenne. In another, whisk egg with buttermilk.
- Prep the Chicken for Frying: After brining, remove chicken and pat dry with paper towels.
- Dredge in Buttermilk and Flour: Dip each cutlet in the buttermilk, then transfer to the flour mixture, pressing lightly. Repeat for extra crispiness.
- Heat the Oil: Heat vegetable oil in a skillet or fryer to 350°F.
- Fry the Chicken: Fry chicken cutlets for about 4–5 minutes per side until golden brown and cooked to an internal temperature of 165°F.
- Assemble your Sandwich: Spread mayo or spicy aioli on toasted brioche buns, add fried chicken, and top with crunchy coleslaw. Serve immediately.
Notes
For maximum flavor, brine the chicken the night before. Avoid overcrowding the pan while frying.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg
