Pickle Brined Fried Chicken Sandwich
A delicious sandwich featuring crispy fried chicken thighs marinated in dill pickle juice, served on a buttery brioche bun with coleslaw and pickles.
Ingredients
Main Protein
- 1 pound Boneless, skinless chicken thighs Marinate in pickle juice and buttermilk for tenderness.
Starch/Bread
- 4 pieces Thick-cut brioche buns Toast lightly before assembling for added flavor.
Seasoning/Spice Blend
- 1 cup All-purpose flour For dredging the chicken.
- 2 tablespoons Cornstarch Helps create a crispy coating.
- to taste Cajun seasoning, garlic powder, paprika Adjust the seasoning amount for desired spice levels.
Liquids/Dairy
- 1 cup Dill pickle juice For marinating chicken.
- 1 cup Buttermilk Used in marinade for flavor.
Aromatics & Vegetables
- 1 cup Coleslaw mix Mix with mayonnaise and vinegar for dressing.
- to taste Green leaf lettuce Adds freshness to the sandwich.
Optional Finishing Ingredients
- to taste Thick-cut dill pickles Adds crunch and tanginess.
Instructions
Preparation
- Combine dill pickle juice and buttermilk in a bowl. Submerge the chicken thighs in this marinade and refrigerate for at least 1 hour.
- Mix coleslaw with mayonnaise, vinegar, sugar, salt, and pepper and set aside.
Cooking
- Heat oil in a deep skillet, about 2 inches deep, over medium-high heat.
- In a bowl, mix flour, cornstarch, Cajun seasoning, garlic powder, and paprika.
- Remove chicken from marinade, dredge in the flour mixture, and shake off excess.
- Carefully place coated chicken into the hot oil and fry for 5-7 minutes on each side until golden brown.
- While chicken is frying, toast brioche buns until golden.
Assembly
- Assemble the sandwich by layering lettuce, fried chicken, coleslaw, and dill pickles on toasted buns.
- Press down gently to hold everything together and serve warm.
Notes
Marinating chicken overnight enhances flavor. Customize coleslaw and serve with various sauces.