This isn’t your average Fried Chicken Sandwich! Pickle juice gets added to the classic buttermilk brine, then the chicken is breaded before being fried. The resulting fried chicken is incredibly juicy, with insanely craggy, crispy edges. I topped these sandwiches with tangy dill mayo, shredded lettuce, and “pickle de gallo” for an extra briny bite.
Table of contents
My Secret to Super Juicy Fried Chicken? Pickle Brine!
A classic buttermilk fried chicken sandwich is nice and all, but have you eaten a buttermilk and pickle juice fried chicken sandwich before? The pickle juice enhances the traditional buttermilk marinade, providing an extra layer of seasoning and creating a more tender bite.
I didn’t stop there, though! There’s also a little pickle brine in the breading mixture to create those crispy, shaggy edges that the best fried chicken sandwiches always have.
To top the sandwiches, I made my own dill mayo using store-bought mayonnaise as the base (you won’t catch me making scratch mayo on a weeknight, that’s for sure!). And the pièce de résistance is the pickle de gallo, a playful take on pico de gallo that subs in chopped pickles, cucumber, and hot pickled peppers for the usual tomato, cilantro, and onion.
Bust out these sandwiches for family cookouts, game days, or Friday nights in. The hands-on prep is less than 1 hour, and the flavor and texture that the buttermilk-pickle brine gives the chicken is out of this world!
Recommended Equipment
The Key Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Chicken thighs. Boneless skinless chicken thighs are naturally juicier and more flavorful than chicken breasts, and they’re less prone to overcooking and drying out in the hot oil. Since we’re brining the chicken for several hours beforehand, you technically could use chicken breasts, but your sandwiches won’t be quite as tender or succulent.
- Buttermilk. Use real, full-fat buttermilk for the best results. It’s tangy and acidic, which makes it perfect for tenderizing chicken.
- Pickles. We’re using the pickles as well as the brine in several layers of this recipe, so go ahead and buy a brand new jar if you’re running low. I recommend using dill pickles for their tangy flavor rather than a sweeter variety like bread and butter pickles.
- Blackened seasoning. Smoky, savory, and lightly spicy, the blackened seasoning adds some oomph to the breading and prevents the sandwiches from tasting even slightly bland.
- Cornstarch. If you’ve wound up with soggy or gummy fried chicken breading in the past, adding cornstarch to the mixture will fix that issue! Don’t swap it with flour or else your fried chicken won’t turn out nearly as golden and crisp.
- Dill mayonnaise. Do not skip this! It’s the secret sauce that makes these fried chicken thigh sandwiches so darn good. All you need is your favorite mayo, some pickle brine, dried dill, Dijon, and honey to round things out.
- Oil for frying. When frying chicken, you want to use a neutral-flavored oil with a high smoke point so that the breading doesn’t turn out bitter or burnt tasting. I almost always use peanut oil, but canola oil works well too.
How to Make the Best Ever Fried Chicken Sandwiches
- Brine the chicken thighs for at least 8 hours. The chicken needs to marinate in the buttermilk-pickle brine for several hours in the fridge. This gives the brine time to break down the tougher muscle fibers and infuse the meat with tons of flavor.
- Heat the oil to 350ºF. My Dutch oven is my BFF when it comes to frying chicken. The thick cast iron walls of the pot conduct and hold heat beautifully, so it’s easy to bring the oil up to a set temperature and keep it there.
- Dredge the chicken. Flour, cornstarch, blackened seasoning, and salt is mixed with a small amount of pickle brine to create a slightly clumpy breading. (This is my trick to making fried chicken with tons of crispy edges!) In my recipe testing, I found it best to press the chicken into the flour mixture to get it to adhere well to the meat.
- Fry until crispy. Chicken thighs need to fry for 8 to 10 minutes total. Don’t flip them too often or else you’ll knock the breading off.
- Assemble your sandwiches. I love toasting the buns before slathering them with dill mayo and piling on the pickle-brined fried chicken, shredded lettuce, and pickle de gallo.
Chef Tips for Crispy Fried Chicken Every Time
Press the chicken into the breading, don’t drag or toss it. The small amount of pickle brine mixed into the breading makes it clumpy. To get it to adhere to the chicken, press the meat into the flour mixture and use your fingers to really pack it on.
Fill your pot with just 1 1/2 to 2 inches of oil. Your chicken will still turn out super crispy, but you’ll wind up with a more manageable amount of oil to dispose of.
Use a probe thermometer to keep the oil temperature steady. If the oil drops below 350ºF, you’ll wind up with greasy, soggy fried chicken.
Always fry chicken in batches. To keep the oil at a constant temperature, you want to avoid crowding the pan. Fry just 2 or 3 chicken thighs at a time to prevent the temperature from dropping. I keep my fried chicken hot by placing it in a 200ºF oven while I finish frying.
Side Dish Suggestions
These pickled-brined chicken sandwiches scream “summer” to me, so I often serve them with some kind of pasta salad or grilled vegetable. They’re also great on game days! Here are some serving suggestions to make this a meal:
- Lemon Dill Potato Salad
- Hawaiian-Style Mac Salad
- BLT Pasta Salad
- Animal Style Fries
- Boiled Corn on the Cob
- Grilled Asparagus
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More of My Favorite Chicken Sandwich Recipes
- Juicy Chicken Burgers
- Grilled Buffalo Chicken Sandwiches
- Greek Chicken Gyros
- Spicy Korean Fried Chicken Sandwiches
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Pickle-Brined Fried Chicken Sandwich Recipe
Ingredients
Pickle Fried Chicken
- 6 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 cup dill pickle brine, from a jar of pickles
- 2 tablespoons hot sauce
- 2 teaspoons onion powder
- 2 cups all purpose flour
- 1/4 cup cornstarch
- 2 tablespoons blackened seasoning
- Peanut or canola oil, for frying
- Kosher salt and freshly cracked pepper
Pickle de Gallo
- 3/4 cup chopped dill pickles
- 1/2 cup chopped seedless cucumber
- 1/4 cup chopped hot pickled peppers
- 1/4 red onion, diced
- 1 tablespoon red wine vinegar
- 1 tablespoon pickle brine
- 1 garlic clove, grated
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
For Serving
- 6 brioche buns, toasted
- 2 cups shredded iceberg lettuce
- 3/4 cup mayonnaise
- 2 tablespoons dill pickle brine
- 1 teaspoon dried dill
- 1 tablespoon dijon mustard
- 2 teaspoons honey
Instructions
- Brine the chicken. Whisk together the buttermilk, pickle brine, hot sauce, onion powder, and 2 teaspoons of kosher salt together in a large liquid measuring cup. Add the chicken to a large ziplock bag and pour the brine over the top. Seal the top, pressing out as much air as possible, and transfer to the fridge for 8-24 hours.
- Make the dilly mayo. Add the mayonnaise, dill pickle brine, dried dill, dijon mustard, and honey to a small bowl. Whisk until smooth and season to taste with salt and pepper. Refrigerate until ready to use.
- Make the pickle de gallo. Combine all the ingredients in a mixing bowl and season, if necessary, with salt and pepper. Refrigerate until ready to use.
- Heat about 1 1/2 – 2 inches of oil in a large dutch oven. Use a probe thermometer to keep the oil at 350ºF.
- Dredge the chicken. In a large bowl, combine the flour, cornstarch, blackened seasoning, along with 1 tablespoon kosher salt. Drizzle in 2 tablespoons of the brine and use a fork to create some clumps. This is how you get really craggy crispy fried chicken. Remove the chicken from the brine, shaking off any excess, and press the chicken into the flour really well to coat it. Set the chicken aside on a plate.
- Fry the chicken. Place a wire rack set over a paper towel lined baking sheet. Gently lower the chicken into the oil (I usually fry 2-3 pieces at a time), and cook for 8-10 minutes total, flipping as necessary. Try to not agitate the chicken too often so that you don’t knock the batter off. Use a spider to transfer the chicken to the prepared wire rack, letting the excess oil drain off, and repeat with the remaining chicken. Keep your fried chicken warm in a 200ºF oven between batches.
- Assemble the sandwiches. Spread some of the dilly mayo on the toasted buns. Layer the shredded lettuce, chicken, and pickle de gallo. Serve right away.
Storage Instructions
- The fried chicken is best enjoyed immediately, but leftovers will last up to 5 days in the fridge. To reheat the chicken, bake in a 400ºF oven for 10 – 15 minutes or until hot.Â
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