Pickle Brined Fried Chicken Sandwich
A tangy and crunchy fried chicken sandwich infused with pickle brine for ultimate flavor and tenderness.
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
To make variations, consider using fried halloumi or a thick fried portobello for vegetarian options. For lower sodium, reduce brine time and rinse chicken briefly.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 50gProtein: 35gFat: 30gSaturated Fat: 8gSodium: 1500mgFiber: 2gSugar: 5g
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