Pickle-Brined Fried Chicken Sandwich
Updated Feb. 19, 2025
- Total Time
- 45 minutes, plus brining
- Rating
- Comments
- Read comments
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Ingredients
- 4boneless, skinless chicken thighs (about 4 ounces each)
- 24dill pickle coins (about ¾ packed cup), plus ½ cup pickle brine
- ½cup mayonnaise
- 4teaspoons drained capers, chopped
- Kosher salt and black pepper
- ¾cup buttermilk
- 1cup all-purpose flour
- ¼cup cornstarch
- 1tablespoon onion powder
- Canola oil or other neutral oil, for frying (4 to 6 cups)
- 2tablespoons unsalted butter
- 4soft buns, like brioche, split
- 1⅓cups thinly sliced green cabbage (about 4 ounces)
- Thinly sliced red onion, for serving (optional)
- Hot sauce, for serving (optional)
Nutritional analysis per serving (32 servings)
368 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the chicken thighs and ½ cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
- Step 2
While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
- Step 3
When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
- Step 4
In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
- Step 5
Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
- Step 6
Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
- Step 7
Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
- Step 8
Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.
Private Notes
Comments
We loved this with my slight mods 1. You only need the pickle mayo and pickle coleslaw. there is no need for more pickles on the sandwich. 2. Don't salt the coleslaw or the pickle mayo (pickle adds plenty). 3. No capers necessary for pickle mayo 4. halve the salt in the flour coating. 5. Don't butter buns (already super decadent) just toast in toaster oven. 6. Serve with a hot sauce (we used frank's red hot) it makes it extra good.
This was INCREDIBLE! My wife and I love to cook and this is honestly one of the best things to come out of our kitchen. Made a few minor adjustments just for personal preference. Would definitely not skimp on either the salt or butter... why would you?! - added Frank’s hot sauce to the mayo - double dipped the chicken (buttermilk, flour, buttermilk, flour) - served with only mayo and romaine, very simple, very delicious
I've made this family favorite as written at least ten times before. Tonight I rolled the dice and substituted red grouper for the chicken thighs. I followed the rest of the recipe faithfully. I must admit I was nervous plunking $35/lb. grouper into a pickle juice marinade, but the sandwiches were amazing. The pickle slaw and buttermilk batter did not drown out the taste of the fish (as I had feared), they enhanced it. I bet any firm white fish would work. This is a fabulous recipe.
Loved this but proportions are way off, you will have a lot of leftovers if you follow the amounts suggested here. I would cut down everything for the breading mix by half and that should be enough, and also no need to use buttermilk, a regular egg wash or regular milk is more than enough too.
I made it and did'nt put lots of salts and peppers (have personal issues with the pepper) and it came out excellent. The chicken is really juicy and crumbly from outside. I tend to overcook the burgers normally but if temperature is managed properly, this problem can go away. I want to make this atleast 5-6 times this summer for weekend afternoons.
This is NOT a no-fuss recipe. Too much white mayo-buttermilk slop-spread, too much pickle-trendy additions, too much thigh-fat, too many ingredients not always easily at-hand, too much oil-grease stench in the kitchen, too much cleanup. Gross, even 5 years on.
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