Pickle Brined Fried Chicken Sandwich

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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.

Course Dinner, lunch, Main Course

Cuisine American

Keyword Fried Chicken Sandwich, Pickle Brined Fried Chicken Sandwich

Prep Time 25

Cook Time 15

Brine Time 4

Total Time 4 40

Servings

Calories 2262

Author Erren Hart

Ingredients

For The Pickle Mayonnaise Topping

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

For The Brine

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

For The Breading

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

For The Sandwiches

¼ cup mayonnaise
4 hamburger buns
2 cups iceberg lettuce torn

Instructions

For The Pickle Mayonnaise Topping:

Combine all ingredients in a bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)

For The Brine:

Combine 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.

For The Fried Chicken Thighs:

Set a wire rack in a rimmed baking sheet.
In 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.
Remove 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.
Heat 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.

Assembling The Sandwiches

Evenly 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.

Video

Notes

Erren’s Top Tips

Let it sit: After breading the chicken, refrigerate it for at least 30 minutes. This helps the coating stick and crisp up properly during frying—don’t skip this part!

Control your oil temp: Too hot, and the outside burns before the chicken cooks. Too cool, and your breading gets soggy. Keep the oil between 325–350°F. A thermometer really helps here.

Use your fingers for the breading: When mixing the pickle juice into the flour, use your hands to rub it in. This creates those delicious craggy bits that fry up super crispy.

Shred your lettuce, don’t chop: Torn or shredded iceberg holds up better in the sandwich without getting watery or limp.

Pickle mayo = flavor bomb: Make it ahead and let it sit in the fridge. The longer it rests, the more those herbs and pickles get to know each other.

Storage & Freezing Instructions

Storage:
Leftover fried chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F to keep it crispy—avoid microwaving, or you'll lose that signature crunch.

Freezing:
Fried chicken freezes surprisingly well! Once completely cooled, place chicken thighs on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. Reheat directly from frozen at 375°F for about 20–25 minutes or until hot and crisp. The pickle mayo doesn’t freeze well—just make that fresh when you're ready to eat.

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