Pickle-Brined Fried Chicken Sandwiches
By Lawman JohnsonPublished on December 21, 2022
Time
1 hour, plus 6½ hours brining and chilling
Yield
Serves 4
Ingredients
Dill Pickle Topping
¼ cup mayonnaise ¼ cup chopped kosher dill pickles, plus 1 tablespoon brine½ small red onion, chopped fine2 tablespoons minced fresh dill 2 garlic cloves, mincedPinch cayenne pepperChicken Sandwiches
4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed1¼ cups kosher dill pickle brine, divided8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided6 garlic cloves, smashed5 teaspoons dry mustard, divided5 teaspoons kosher salt, divided5 teaspoons pepper, divided1¼ cups all-purpose flour ½ cup cornstarch 2 teaspoons granulated garlic 1 teaspoon baking powder 3 cups vegetable oil for frying¼ cup mayonnaise 4 hamburger buns 2 cups shredded iceberg lettuceBefore You Begin
A 24-ounce jar of pickles is large enough to yield the 1¼ cups plus 1 tablespoon brine needed for this recipe.
Instructions
- Combine all ingredients in bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)
- Combine chicken, 1 cup pickle brine, dill sprigs, smashed garlic, 1 tablespoon mustard, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.
- Set wire rack in rimmed baking sheet. Whisk flour, cornstarch, granulated garlic, baking powder, minced dill, remaining 2 teaspoons mustard, remaining 2 teaspoons salt, and remaining 2 teaspoons pepper together in second bowl. Add remaining ¼ cup pickle brine to flour mixture and rub between your fingers until tiny craggy bits form throughout.
- Working with 1 piece of chicken at a time, remove chicken from brine and transfer to flour mixture. Using your hands, toss chicken in flour mixture, pressing on coating to adhere and breaking up clumps, until coated on all sides. Transfer chicken to prepared wire rack. Discard brine. Refrigerate for at least 30 minutes or up to 2 hours.
- Heat oil in Dutch oven over medium-high heat to 350 degrees. Carefully add chicken and fry until chicken is golden brown and registers at least 175 degrees, 8 to 12 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 325 and 350 degrees.) Transfer chicken to paper towel–lined plate.
- Spread mayonnaise evenly on bun bottoms. Place chicken on bun bottoms, then top with dill pickle topping, lettuce, and bun tops. Serve.
for the dill pickle topping
for the chicken sandwiches
Time
1 hour, plus 6½ hours brining and chillingYield
Serves 4Ingredients
Dill Pickle Topping
¼ cup mayonnaise
¼ cup chopped kosher dill pickles, plus 1 tablespoon brine
½ small red onion, chopped fine
2 tablespoons minced fresh dill
2 garlic cloves, minced
Pinch cayenne pepper
Chicken Sandwiches
4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1¼ cups kosher dill pickle brine, divided
8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided
6 garlic cloves, smashed
5 teaspoons dry mustard, divided
5 teaspoons kosher salt, divided
5 teaspoons pepper, divided
1¼ cups all-purpose flour
½ cup cornstarch
2 teaspoons granulated garlic
1 teaspoon baking powder
3 cups vegetable oil for frying
¼ cup mayonnaise
4 hamburger buns
2 cups shredded iceberg lettuce
Ingredients
Dill Pickle Topping
¼ cup mayonnaise
¼ cup chopped kosher dill pickles, plus 1 tablespoon brine
½ small red onion, chopped fine
2 tablespoons minced fresh dill
2 garlic cloves, minced
Pinch cayenne pepper
Chicken Sandwiches
4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1¼ cups kosher dill pickle brine, divided
8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided
6 garlic cloves, smashed
5 teaspoons dry mustard, divided
5 teaspoons kosher salt, divided
5 teaspoons pepper, divided
1¼ cups all-purpose flour
½ cup cornstarch
2 teaspoons granulated garlic
1 teaspoon baking powder
3 cups vegetable oil for frying
¼ cup mayonnaise
4 hamburger buns
2 cups shredded iceberg lettuce
Ingredients
Dill Pickle Topping
¼ cup mayonnaise
¼ cup chopped kosher dill pickles, plus 1 tablespoon brine
½ small red onion, chopped fine
2 tablespoons minced fresh dill
2 garlic cloves, minced
Pinch cayenne pepper
Chicken Sandwiches
4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
1¼ cups kosher dill pickle brine, divided
8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided
6 garlic cloves, smashed
5 teaspoons dry mustard, divided
5 teaspoons kosher salt, divided
5 teaspoons pepper, divided
1¼ cups all-purpose flour
½ cup cornstarch
2 teaspoons granulated garlic
1 teaspoon baking powder
3 cups vegetable oil for frying
¼ cup mayonnaise
4 hamburger buns
2 cups shredded iceberg lettuce
Why This Recipe Works
We wanted a fried chicken sandwich where pickle juice was front and center. Adding brine in three separate stages achieved this. We started by soaking boneless thighs in pickle juice fortified with fresh dill, garlic, and dry mustard. Then we dredged the thighs in a seasoned flour dredge. We added a little pickle brine to the flour mixture for more pickle flavor and to create bits that would fry up craggy and crisp. We refrigerated the breaded thighs to help the coating stay on during frying. Just 10 minutes in the oil resulted in crispy, golden-brown chicken. To top off these sandwiches, we mixed mayonnaise, chopped pickles, finely chopped red onion, more dill and garlic, a pinch of cayenne, and a tablespoon of pickle brine for a creamy, crunchy, pickle-y slaw. In three words: crispy, tangy, delicious.
Before You Begin
A 24-ounce jar of pickles is large enough to yield the 1¼ cups plus 1 tablespoon brine needed for this recipe.
Instructions
- Combine all ingredients in bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)
- Combine chicken, 1 cup pickle brine, dill sprigs, smashed garlic, 1 tablespoon mustard, 1 tablespoon salt, and 1 tablespoon pepper in bowl. Cover with plastic wrap and refrigerate for at least 6 hours or up to 12 hours.
- Set wire rack in rimmed baking sheet. Whisk flour, cornstarch, granulated garlic, baking powder, minced dill, remaining 2 teaspoons mustard, remaining 2 teaspoons salt, and remaining 2 teaspoons pepper together in second bowl. Add remaining ¼ cup pickle brine to flour mixture and rub between your fingers until tiny craggy bits form throughout.
- Working with 1 piece of chicken at a time, remove chicken from brine and transfer to flour mixture. Using your hands, toss chicken in flour mixture, pressing on coating to adhere and breaking up clumps, until coated on all sides. Transfer chicken to prepared wire rack. Discard brine. Refrigerate for at least 30 minutes or up to 2 hours.
- Heat oil in Dutch oven over medium-high heat to 350 degrees. Carefully add chicken and fry until chicken is golden brown and registers at least 175 degrees, 8 to 12 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 325 and 350 degrees.) Transfer chicken to paper towel–lined plate.
- Spread mayonnaise evenly on bun bottoms. Place chicken on bun bottoms, then top with dill pickle topping, lettuce, and bun tops. Serve.
for the dill pickle topping
for the chicken sandwiches
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