Fried Chicken Sandwich (with Pickle Brine)

5 from 2 votes

Fried Chicken Sandwich (with Pickle Brine)

This crispy fried chicken sandwich is the ultimate game day food—bold, crunchy, and packed with flavor that keeps everyone coming back for more. Whether you’re feeding a crowd or just looking for the perfect bite to enjoy during the big game, this sandwich delivers every time!

Prep Time20

Cook Time10

Bringing Time4

Total Time4 30

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Gaby Dalkin

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.

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