Craving a tangy, crunchy sandwich that sets off the weekend? Pickle Brined Fried Chicken Sandwich is a bold, juicy favorite, and studies show seasoned brines boost poultry flavor and tenderness by up to 30% according to culinary tests.
This guide gives step-by-step precision, crisp tips, and quick variations to win over family and social feeds. For alternative sandwich inspiration, check out our vegan sandwich ideas for plant-based swaps that perform well on social platforms.
In this guide, you’ll learn how to brine correctly, fry safely, and assemble a sandwich that photographs beautifully for Pinterest and converts Facebook readers into repeat cooks.
What Is Pickle Brined Fried Chicken Sandwich?
Pickle brining uses brine, pickle juice, and aromatics to infuse chicken with bright acid and salt for superior bite.
Brining with pickle juice adds vinegar, salt, and seasoning, which breaks down proteins and locks moisture, producing a tender interior and crisp coating. The tang pairs well with creamy toppings and soft buns, creating a balanced mouthfeel favored on social feeds.
- Pros: bright flavor, juicier meat, fast marinade time (min 30 minutes, up to 24 hours)
- Cons: can be salty if left too long, needs careful frying to avoid soggy crust
- Did you know? Pickle juice contains low amounts of electrolytes, historically used to restore hydration by athletes.
– Serving size: 1 sandwich, approx 650 kcal.
– Typical brine: 240 ml pickle juice + 480 ml water, 12 g kosher salt.
– Best cut: boneless skin-on chicken thighs, 150-200 g each.
– Nutrition reference: see USDA for poultry nutrition usda.gov.
Pickle Brined Fried Chicken Sandwich
Ingredients
For the Pickle Mayonnaise Topping
- 120 g mayonnaise
- 2 tbsp chopped pickles
- 1 tsp pickle brine
For the Brine
- 360 ml pickle juice
- 240 ml water
- 1 tbsp sugar
- 1 tsp black pepper
For the Fried Chicken Thighs
- 4 pieces boneless skin-on chicken thighs 150-200 g each
- 200 g flour
- 1 tsp paprika
- 1 tsp salt
- 120 ml buttermilk
For Assembling the Sandwiches
- 1 tbsp pickled mayo per bun
- 1 pieces buns for each sandwich
- lettuce as desired
- extra pickles to taste
Instructions
Preparation of Pickle Mayonnaise
- Combine mayonnaise, chopped pickles, and pickle brine.
- Whisk ingredients until smooth.
- Chill for 15 minutes to meld flavors.
Brining the Chicken
- Mix pickle juice, water, sugar, and black pepper in a bowl.
- Dissolve sugar and pepper to create a balanced brine.
- Submerge chicken thighs in brine and refrigerate for 2 to 6 hours.
Frying the Chicken
- Dredge chicken thighs in a mixture of flour, paprika, and salt, dip in buttermilk, then flour again.
- Fry at 175°C for 6 to 8 minutes or until the internal temperature reaches 74°C.
Assembling the Sandwich
- Toast buns until golden brown.
- Spread 1 tbsp of pickle mayo on each bun.
- Stack lettuce, fried thigh, extra pickles, and the top bun.
Notes
Nutrition
Step-by-Step Instructions
Follow these actions for pickle mayonnaise, brine, frying, and assembly with consistent results.
Each subsection below lists clear actions and expected results so you can hit texture and flavor goals every time. Read each step, prep mise en place, and use an instant-read thermometer for safety.
For The Pickle Mayonnaise Topping:
Combine 120 g mayonnaise, 2 tbsp chopped pickles, 1 tsp pickle brine.
- Action: whisk ingredients until smooth.
- Expected result: tangy, spreadable mayo that complements fried chicken.
Chill 15 min for flavors to meld.
- Action: refrigerate in covered bowl.
- Expected result: thicker texture, brighter flavor.
For The Brine:
Mix 360 ml pickle juice, 240 ml water, 1 tbsp sugar, 1 tsp black pepper.
- Action: dissolve sugar and pepper.
- Expected result: balanced brine ready for chicken.
Submerge 4 chicken thighs, refrigerate 2 to 6 hours.
- Action: keep under 4 C.
- Expected result: well-flavored, tender meat.
For The Fried Chicken Thighs:
Dredge: flour 200 g, 1 tsp paprika, 1 tsp salt, dip in buttermilk 120 ml, then flour again.
- Action: double-dust for extra crunch.
- Expected result: thick, crunchy crust.
Fry at 175 C for 6 to 8 minutes, until internal temp 74 C.
- Action: maintain oil temp with thermometer.
- Expected result: golden, fully cooked thighs.
Assembling The Sandwiches
Toast buns, spread 1 tbsp pickle mayo per bun.
- Action: warm buns until golden.
- Expected result: crisp base that resists sogginess.
Stack: lettuce, fried thigh, extra pickles, top bun.
- Action: serve immediately.
- Expected result: crunchy, juicy bite with balanced acidity.
Want high-protein pairings? See our high protein chicken recipes for complementary mains and sides.
Variations & Substitutes
Adapt this sandwich for diet preferences, region, or speed without losing the core flavor.
Substitutions change texture, nutrition, and prep time. For vegetarian options, use fried halloumi or a thick fried portobello for similar chew and savor. For lower sodium, reduce brine time and rinse chicken briefly.
- Diet swap: buttermilk to plant-based yogurt, change flavor slightly and reduce kcal.
- Region twist: add hot sauce and coleslaw for Southern style, adds spice and 40 kcal per tbsp.
- Time saver: air-fry at 200 C for 12 to 15 minutes, reduces oil but alters crust crispness.
Chef tip: For a tang-forward sauce, blend 1 tbsp pickle brine into the mayo just before serving to wake the flavors.
Explore a different chicken comfort food twist in our chicken enchiladas regional twists.
Mistakes to Avoid
Skip these common errors to get sandwich success on your first try.
Beginners often over-brine, under-season, or fry at the wrong temperature. Each error affects moisture, salt balance, and crust. Use the checklist below to verify every critical step before frying.
- Over-brining, fix: limit brine to 6 hours for thighs.
- Skipping thermometer, fix: cook until 74 C internal temp.
- Cold oil, fix: preheat to 175 C and monitor during frying.
- Soggy buns, fix: toast and apply sauce sparingly.
- Under-seasoned crust, fix: add 1 tsp salt per 200 g flour mix.
Storage, Reuse
Proper storage keeps leftovers safe and enjoyable for later meals.
Refrigerate fried chicken in an airtight container within 2 hours, use within 3 days. To re-crisp, finish in a 190 C oven for 8 to 10 minutes. Pickle mayo keeps 3 days refrigerated, stir before serving.
- Fridge: 3 days at 4 C.
- Freeze: wrap thighs individually, freeze up to 2 months, thaw overnight in refrigerator.
– Reheat tip: oven 190 C for 8 to 12 minutes for best crunch.
Related Recipes / See Also
If you love this sandwich, build a full menu with these reader favorites.
Try these internal recipes to expand your repertoire and keep readers clicking through your site for more ideas. Each link leads to tested, high-converting recipes on the same site.
- If you love this, try our creamy white chicken chili recipes for cozy bowls.
- Pair it with lighter sandwiches after trying our high protein sandwich recipes.
Conclusion
Recap: Pickle brining makes fried chicken juicier, while double-dusting and correct frying yield a reliably crunchy crust. This sandwich balances acid, fat, and texture, making it ideal for social content and family dinners.
Benefit statement: With simple tools and timing, you can make a standout Pickle Brined Fried Chicken Sandwich that converts browsers into cooks and earns pins and shares. Enjoy the crisp, tangy result.
