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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.
Dill Pickle Topping: 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.
Sesame-Pickle Topping: We coated the fried chicken with a combination of mayonnaise, chili crisp, water, and a little sugar to balance the spice for a version with irresistible heat. For a bright-fresh finish, we added pickled cucumber slices.
Pickle-Brined Fried Chicken Sandwiches
Ingredients
Dill Pickle Topping (optional)
- ¼ cup mayonnaise
- ¼ cup chopped kosher dill pickles
- 1 tbsp brine
- ½ small red onion chopped fine
- 2 tbsp minced fresh dill
- 2 garlic cloves minced
- 1 pinch cayenne pepper
Sesame-Pickle Topping (optional)
- ½ cup rice wine vinegar
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp kosher salt
- 1 tbsp toasted sesame oil
- ½ English cucumber halved lengthwise and sliced thin
Chili Crisp Sauce (optional)
- ½ cup mayonnase
- 2 tbsp chili crisp
- 1 tbsp water
- ¼ tsp sugar
Chicken Sandwiches
- 4 3- to 5-ounce boneless, skinless chicken thighs, trimmed
- 1¼ cups kosher dill pickle
- brine divided
- 8 sprigs fresh dill separate from the following
- 2 tbsp fresh dill minced
- 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
Instructions
Dill Pickle Topping
- Combine all ingredients in bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)
- Top chicken with dill pickle topping, lettuce, and bun tops.
Sesame-Pickle Topping
- Microwave vinegar, sugar, oil, soy sauce, and salt in liquid measuring cup, stirring occasionally, until sugar is dissolved and mixture is hot, 1 to 2 minutes.
- Pour vinegar mixture over cucumber in medium bowl, let cool completely, and refrigerate until ready to serve. (Sesame pickles can be refrigerated for up to 1 week; drain before serving.)
Chili Crisp Sauce
- Combine mayonnaise, chili crisp, water, and sugar in medium bowl. Working with 1 piece of chicken at a time, add to bowl with mayonnaise mixture and toss to coat. Top chicken with drained sesame-pickle topping and bun tops.
Chicken Sandwiches
- 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. Apply toppings/sauces above.
