If you've been to my new restaurant, you know I love a fried chicken moment! I thought it was high time we bring a version to WGC! This Fried Chicken Sandwich comes with a Pickle Brine and has the option to make it HOT CHICKEN (aka Nashville style) if you're inclined! Let's do this!
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Table of Contents
Why I Love This Recipe
The first time I ever catered a baby shower, the only stipulation was that it had to include a Fried Chicken Sandwich and Slutty Brownies —and this Fried Chicken Sandwich recipe delivered in a big way! Juicy, brined chicken thighs with the perfect crispy coating became the star of the menu, and every guest raved about them. Whether you're making it for a special occasion or just a weeknight dinner, this Fried Chicken Sandwich is guaranteed to impress. The balance of crunch, flavor, and fresh toppings makes it unforgettable, and if you like a little heat, the hot sauce variation takes it to the next level. Once you try it, you’ll never need another fried chicken sandwich recipe again!
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Ingredients & Substitutions
Fresh Ingredients
- Garlic
- Boneless, skinless chicken thighs
- Iceberg lettuce
- Tomatoes
- Dill pickle chips
- Unsalted butter
Pantry Staples & Condiments
- Buttermilk
- Dill pickle brine (from a jar of pickles)
- Vinegar-based hot sauce
- Mayonnaise
- Honey
- Brown sugar
Dry Goods & Spices
- All-purpose flour
- Cornstarch
- Onion powder
- Paprika
- Salt
- Black pepper
- Cayenne pepper
- Garlic powder
- Vegetable or peanut oil (for frying & hot butter sauce)
- Hamburger buns
Full Fried Chicken Sandwich ingredient list with measurements is in the recipe card below!
How to Make
Brine the Chicken: In a large zip-top bag or bowl, combine buttermilk, pickle brine, hot sauce, and garlic. Add the chicken thighs, ensuring they’re fully submerged. Squeeze out excess air and seal the bag (or cover the bowl). Refrigerate for at least 4 hours, ideally overnight.
Prepare the Dredge: In a shallow baking dish, whisk together flour, cornstarch, onion powder, paprika, salt, black pepper, cayenne, and garlic powder.
Fry the Chicken: Heat oil in a Dutch oven or heavy-bottomed pot to 350°F. You’ll need about 1 to 1 ½ inches of oil—use a thermometer to maintain the temperature. Line a baking sheet with paper towels and a wire rack.
Dredging the Chicken: Remove 4 chicken thighs from the brine, letting excess drip off. Coat in the flour mixture, pressing to adhere. Drizzle a spoonful of the brine over the flour-coated chicken and toss with more flour to create shaggy, crispy bits. Flip and repeat. Shake off excess flour and carefully place the chicken in the hot oil.
Frying: Fry for 2 minutes per side, flipping as needed, until deep golden brown and internal temperature reaches 165°F (about 8-10 minutes total). Transfer to the wire rack and season with salt and pepper. Repeat with remaining chicken. Keep warm in a 200°F oven, if needed.
Assemble the Sandwiches: Spread mayonnaise on both top and bottom buns. Layer with pickles, fried chicken, shredded lettuce, and tomato slices. Top with the remaining bun and enjoy!
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Tips & Tricks
Brine for Maximum Flavor & Juiciness
- Let the chicken brine for at least 4 hours, but overnight is best for deep flavor and tenderness.
- If you're short on time, even 1 hour in the brine will help!
Get Extra Crispy Coating
- Double dredge by drizzling some brine over the flour-coated chicken, then tossing in more flour—this creates those crispy, craggy bits.
- Don’t press the flour mixture onto the chicken too hard; a light coating will crisp up better.
Maintain the Right Oil Temperature
- Keep the oil at 350°F for a perfect golden crust.
- Too hot? The outside will burn before the inside cooks.
- Too cool? The chicken will absorb oil and become greasy.
Fry in Batches
- Don’t overcrowd the pan—fry only 3-4 pieces at a time to keep the oil temperature stable.
Keep It Crispy
- Place fried chicken on a wire rack instead of paper towels to prevent sogginess.
- Keep finished chicken warm in a 200°F oven if making large batches.
Customize the Heat
- Want it extra spicy? Add more hot sauce to the brine and increase the cayenne in the dredge.
- Prefer mild? Cut back on cayenne and use a milder hot sauce.
Build the Perfect Fried Chicken Sandwich
- Toast the buns for extra texture and flavor.
- Spread mayo on both sides to keep the bun from getting soggy.
- Use cold, crunchy toppings like pickles and lettuce to contrast the hot, crispy chicken.
FAQ's
A true Nashville Hot Chicken Sandwich is defined by a few key elements:
Spicy Oil-Based Coating – After frying, the chicken is brushed or dipped in a hot butter sauce made with cayenne pepper, brown sugar, and hot sauce.
Heat Levels – Authentic versions pack serious heat, but you can adjust the spice to your liking.
Classic Toppings – Typically served with pickles and a soft bun, sometimes with coleslaw for extra crunch.
Drain on a wire rack instead of paper towels to prevent sogginess.
Keep finished chicken in a 200°F oven if making a large batch.
Don’t stack fried chicken pieces on top of each other!
You can brine the chicken up to 24 hours in advance for maximum flavor. Fried chicken is best fresh, but you can reheat in an air fryer at 375°F for 5-7 minutes or in an oven at 375°F for 10-15 minutes to restore crispiness.
Peanut oil is best for flavor and high smoke point. Vegetable, canola, or corn oil also work well. Avoid olive oil—it burns too quickly.
Let the flour dredge sit on the chicken for a few minutes before frying. Don’t touch or flip the chicken too soon—let it set in the hot oil.
Avoid excessive handling after dredging—press the coating on gently but don’t overwork it.
Similar Recipes
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Fried Chicken Sandwich (with Pickle Brine)
Ingredients
For the Brine
- 1 cup buttermilk
- 1 cup dill pickle brine from a jar of pickles
- 1 teaspoon hot sauce (use a vinegar based hot sauce)
- 2 cloves garlic
For the Seasoned Flour Dredge
- 1 ¾ cups all purpose flour
- ¾ cup cornstarch
- 1 tablespoon onion powder
- 1 tsp paprika
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
For the Chicken
- 8 boneless, skinless chicken thighs
- kosher salt and freshly cracked black pepper
- 3 cup vegetable oil or peanut oil
For Serving
- 8 soft hamburger buns
- 4 cups shredded iceberg lettuce
- 8 slices tomato
- 16 dill pickle chips
- 1 cup mayonnaise
For the Optional Hot Butter Sauce
- ¾ cup unsalted butter
- 2 tablespoon vegetable oil or peanut oil
- 3 tablespoon brown sugar
- 2 tbsp honey
- 1 ½ tablespoon cayenne pepper
- 1 tablespoon hot sauce use a vinegar based hot sauce
- 2 teaspoon salt
- 2 teaspoon paprika
- 2 ½ teaspoon garlic powder
- ¾ teaspoon freshly cracked black pepper
Instructions
Brine the Chicken
- In a large zip-top bag or bowl, combine buttermilk, pickle brine, hot sauce, and garlic. Add the chicken thighs, ensuring they’re fully submerged. Squeeze out excess air and seal the bag (or cover the bowl). Refrigerate for at least 4 hours, ideally overnight.
Prepare the Dredge
- In a shallow baking dish, whisk together flour, cornstarch, onion powder, paprika, salt, black pepper, cayenne, and garlic powder.
Fry the Chicken
- Heat oil in a Dutch oven or heavy-bottomed pot to 350°F. You’ll need about 1 to 1 ½ inches of oil—use a thermometer to maintain the temperature.
- Line a baking sheet with paper towels and a wire rack.
Dredging the Chicken
- Remove 4 chicken thighs from the brine, letting excess drip off.
- Coat in the flour mixture, pressing to adhere.
- Drizzle a spoonful of the brine over the flour-coated chicken and toss with more flour to create shaggy, crispy bits. Flip and repeat.
- Shake off excess flour and carefully place the chicken in the hot oil.
Fry the Chicken
- Fry for 2 minutes per side, flipping as needed, until deep golden brown and internal temperature reaches 165°F (about 8-10 minutes total).
- Transfer to the wire rack and season with salt and pepper.
- Repeat with remaining chicken. Keep warm in a 200°F oven, if needed.
Assemble the Sandwiches
- Spread mayonnaise on both top and bottom buns.
- Layer with pickles, fried chicken, shredded lettuce, and tomato slices. Top with the remaining bun and enjoy!
Make It HOT HOT HOT
- In a saucepan, melt butter and oil over medium heat. Stir in the remaining ingredients and bring to a simmer, just until the brown sugar dissolves. Remove from heat and let cool slightly. Dip the fried chicken in the sauce, making sure to coat evenly before placing it on the bun.
Positively mouth watering!!!