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
Scale
- 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