Pickle Brined Fried Chicken Sandwich

This pickle brined fried chicken sandwich is crispy, juicy, and packed with bold dill pickle flavor. Paired with a creamy herby mayo and crunchy lettuce, it’s the ultimate bite—tangy, savory, and totally irresistible.

📝 Ingredients

• ¼ cup mayonnaise
• ¼ cup pickles (dill, or half-sour, chopped )
• 1 tablespoon pickle juice
• 2 tablespoons fresh dill (minced)
• 2 tablespoons fresh chives (chopped)
• 2 tablespoons fresh parsley (chopped)
• 2 garlic cloves (minced)
• 1 splash hot sauce
• 1 cup pickle juice (divided)
• 1 tablespoon black peppercorns (optional)
• 6 garlic cloves (smashed, optional)
• 5 teaspoons kosher salt (divided)
• 4 chicken thighs (boneless, skinless, approx. 4oz each, trimmed)
• 1¾ cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons dry mustard powder
• 1 teaspoon sweet paprika
• 1 teaspoon baking powder
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• ¼ cup pickle juice
• 3 cups vegetable oil (for frying)
• ¼ cup mayonnaise
• 4 hamburger buns
• 2 cups iceberg lettuce (torn)

👨‍🍳 Instructions

1. 1--- For The Pickle Mayonnaise Topping: ---
2. 2Combine all ingredients in a bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)
3. 3--- For The Brine: ---
4. 4Combine pickle juice, black peppercorns, smashed garlic, and salt in a large bowl. Add the chicken thighs, cover with plastic wrap, and refrigerate for at least 4 hours or up to 12 hours.
5. 5--- For The Fried Chicken Thighs: ---
6. 6Set a wire rack in a rimmed baking sheet.
7. 7In a separate bowl, whisk together the flour, garlic powder, sweet paprika, baking powder, dry mustard, salt, and pepper until well combined. Pour in the pickle juice and gently work it into the flour mixture with your fingers, rubbing until the texture becomes evenly crumbly.
8. 8Remove one piece of chicken at a time from the brine and transfer it to the flour mixture. Using either your hands or tongs, thoroughly coat the chicken in the flour mixture, ensuring the coating adheres evenly by pressing it onto the surface and breaking up any clumps. Once fully coated, place the chicken on the prepared wire rack. Discard the brine. Refrigerate the coated chicken for a minimum of 30 minutes to a maximum of 2 hours, allowing the coating to set.
9. 9Heat the oil in a Dutch oven over medium-high heat until it reaches 350°F. Gently place the chicken into the oil and fry for 8 to 12 minutes, or until the chicken is golden brown and reaches an internal temperature of at least 175°F, as measured with a meat thermometer. Turn the chicken halfway through cooking, adjusting the heat as necessary to maintain the oil temperature between 325°F and 350°F. Once cooked, transfer the chicken to a plate lined with paper towels to drain.
10. 10--- Assembling The Sandwiches ---
11. 11Evenly spread mayonnaise on the bottom halves of the buns. Place the chicken on top, followed by the dill pickle topping, lettuce, and the top halves of the buns. Serve immediately.