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Fried Chicken Sandwich (with Pickle Brine)

Fried Chicken Sandwich (with Pickle Brine)

  • Author: BeauCollier
  • Total Time: About 2.5 hours

Description

Hey friends, Beau here from Feastical! If you crave the crispiest, juiciest, most flavor-packed fried chicken sandwich ever, you’re in the right place. Tender chicken thighs soak up tangy pickle brine, then get coated in a perfectly seasoned flour-cornstarch crust and fried until golden-crunchy perfection. Top it with fresh lettuce, ripe tomato, mayo, and if you dare — a spicy hot butter sauce that makes your taste buds dance. No fancy tools, no fuss — just pure sandwich joy. Let’s get frying!

Ingredients

Scale

For the Brine & Chicken:

  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 mins)

  • 1 cup pickle brine (leftover juice from dill pickles)

  • 1 tsp vinegar-based hot sauce (Frank’s or Tabasco)

  • 2 garlic cloves, smashed

  • 8 boneless, skinless chicken thighs

For the Dredge:

  • 1¾ cups all-purpose flour

  • ¾ cup cornstarch (or potato starch)

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (adjust to taste)

  • 1 tsp garlic powder

  • Salt & pepper to taste

For Frying:

  • 3 cups peanut or vegetable oil

Optional Hot Butter Sauce:

  • ¼ cup butter

  • 1 tbsp oil

  • 1 tbsp brown sugar

  • 1 tbsp honey

  • 1 tsp cayenne pepper

  • 1 tsp vinegar-based hot sauce

  • Pinch of smoked paprika

To Assemble:

  • Toasted sandwich buns

  • Mayonnaise

  • Leafy lettuce

  • Sliced tomato

  • Dill pickle slices

Instructions

  1. Brine the chicken: In a large bowl or ziplock bag, combine buttermilk, pickle brine, hot sauce, and smashed garlic. Add chicken thighs, seal, and refrigerate for at least 2 hours or overnight. This tenderizes and infuses flavor.

  2. Mix dredge: In a shallow dish, whisk together flour, cornstarch, spices, salt, and pepper.

  3. Prepare for frying: Remove chicken from brine, shaking off excess (don’t rinse!). Pat very dry with paper towels for a crisp crust.

  4. Dredge chicken: Coat each thigh in flour mixture, pressing to adhere well. For extra crunch, double-dredge: dip back into brine then flour again.

  5. Heat oil: In a heavy pot or Dutch oven, heat oil to 350°F (175°C). Use a thermometer for accuracy.

  6. Fry chicken: Fry 3-4 thighs at a time, avoiding crowding. Cook 6-8 minutes until golden brown and internal temp reaches 165°F. Drain on a wire rack set over paper towels.

  7. Make hot butter sauce (optional): In a small saucepan, melt butter and oil. Stir in brown sugar, honey, cayenne, hot sauce, and paprika. Simmer 2 minutes until glossy. Brush sauce over hot chicken.

  8. Assemble sandwiches: Lightly toast buns. Spread mayo on both halves, layer lettuce, tomato, pickles, then chicken. Top with bun and press gently.

Notes

  • Pat dry, pat dry, pat dry! Moisture kills crunch.

  • Double dredge for max crunch. Dip back into brine before second flour coat.

  • Use a heavy pot and thermometer. Stable oil temp = crispy, not greasy.

  • Don’t overcrowd the pan. Fry in batches for best results.

  • Leftover oil? Strain and save for next fry session.

  • Make it spicy: Double cayenne or add chili powder to dredge.

  • Air fryer option: Spray coated chicken with oil, air-fry at 400°F for 12-15 minutes, flipping halfway.

  • Prep Time: 15 mins (plus 2+ hrs brining)
  • Cook Time: 20 mins

Nutrition

  • Calories: 620 Cal Per Sandwich with sauce & mayo
  • Fat: 38g
  • Carbohydrates: 38g
  • Protein: 32g

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Find it online: https://feastical.com/fried-chicken-sandwich-with-pickle-brine/