Pickle-Brined Fried Chicken Sandwich
This Pickle-Brined Fried Chicken Sandwich is crispy, juicy, and packed with tangy flavor for a mouthwatering meal any time!
Servings: 4 servings
Ingredients
- 4 boneless chicken breasts
- 1 cup pickle juice
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- oil for frying (such as vegetable or canola oil)
- 4 whole wheat burger buns
- lettuce leaves
- tomato slices
- turkey bacon (cooked and crispy)
- pickles for topping
Instructions
Brine the Chicken
- Start by placing your boneless chicken breasts in a shallow dish. Pour in the pickle juice and buttermilk, ensuring the chicken is fully submerged. Cover and refrigerate for at least 2 hours, or ideally overnight.
Prepare the Flour Coating
- In a large mixing bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Whisk everything together thoroughly to create a well-seasoned dredge for your chicken.
Coat the Chicken
- Remove the chicken breasts from the brine, allowing any excess liquid to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure a thick and even coating. For extra crunch, you can double dredge by dipping the chicken back into the buttermilk briefly, then coating again with flour.
Fry the Chicken
- Heat about 1 to 2 inches of oil in a large skillet over medium-high heat until it reaches around 350°F (175°C). Carefully add the coated chicken breasts to the hot oil, cooking for 5 to 7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a wire rack or paper towels to drain excess oil once fried.
Assemble the Sandwich
- Lightly toast the whole wheat burger buns to add a bit of crunch and prevent sogginess. Layer the bottom bun with fresh lettuce leaves, a slice or two of tomato, and the crispy turkey bacon. Place the hot fried chicken breast on top, then add sliced pickles to finish. Cap it with the top bun and serve immediately.
Equipment
- Large Skillet
- Mixing Bowl
- Shallow Dish
- Wire Rack
Notes
- Brine the chicken overnight for maximum tenderness and flavor infusion.
- Maintain oil temperature around 350°F to ensure crispy, non-greasy chicken.
- Double dredging with buttermilk and flour enhances crunchiness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to keep crispy.
- Customize with spicy additions or cheese for different flavor variations.