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Crispy, juicy, crave-worthy! This pickle brined fried chicken sandwich is everything you want in a sandwich—tangy, crunchy, and totally satisfying.
Know Before You Scroll
Mayonnaise, dill or half-sour pickles, pickle juice, fresh dill, fresh chives, fresh parsley, garlic cloves, hot sauce, black peppercorns, kosher salt, boneless skinless chicken thighs, all-purpose flour, garlic powder, dry mustard powder, sweet paprika, baking powder, ground black pepper, vegetable oil, hamburger buns, iceberg lettuce.
Super crispy on the outside, juicy on the inside, and packed with bold dill-pickle tang. It’s salty, crunchy, savory goodness in every bite.
Intermediate. There’s a bit of prep and a few steps to juggle, but nothing too fancy or fussy.
Mixing bowls, whisk, cutting board, knife, tongs, wire rack, baking sheet, Dutch oven or heavy pot, thermometer, paper towels.
Don’t skip the chill time after breading the chicken! It helps the coating really stick and gives you that ultra-crispy crunch.
Use pre-chopped pickles and herbs, or grab a deli-style pickle relish and stir it into the mayo for a shortcut.
No chicken thighs? Chicken breasts work too—just slice them in half for thinner pieces so they cook evenly.
Crispy, Tangy, Totally Irresistible Fried Chicken Sandwich Vibes
Okay, let me tell you—this pickle brined fried chicken sandwich was a full-on obsession over here. We tested so many versions: buttermilk brine, spicy marinades, even a tempura-style batter (which was fun but… too soft). Nothing hit quite right until we leaned into the tangy magic of pickle juice. It gave the chicken so much flavor and tenderness without any extra fuss. And that crispy breading? Chef’s kiss. After a few tweaks (hi, crunchy lettuce and creamy pickle mayo), this sandwich officially became our gold standard. It’s briny, juicy, perfectly crisp, and totally weekend-dinner-worthy.
Ingredient Notes
Use dill pickles & juice from a jar of classic dill or half-sour pickles—crisp, salty, and briny is the vibe.
If you’re low on pickle juice, add a splash of white vinegar and a pinch of salt to stretch it.
Boneless, skinless chicken thighs are ideal—they’re juicy, flavorful, and cook evenly.
Chicken breasts work too—just slice them in half horizontally so they’re thinner and cook evenly.
A full-fat mayo like Duke’s or Hellmann’s gives the richest flavor and smoothest texture.
Greek yogurt or vegan mayo work for a lighter twist.
Flour, Garlic Powder, Dry Mustard, Sweet Paprika, Baking Powder, Salt, Pepper
You can swap in gluten-free flour if needed. Add a little cayenne for heat.
Fresh Dill, Chives, Parsley, Garlic Cloves – Fresh is key here—especially for the mayo topping. The flavor boost is worth it!
Dried herbs can work in a pinch, but reduce the quantity by half. Garlic powder can sub in for fresh if needed.
Hamburger Buns and Lettuce
Soft, slightly sweet hamburger buns and crisp iceberg lettuce keep things classic and fresh.
Brioche buns for extra richness or shredded romaine if you want more crunch.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Pickle Mayo
Let’s start with the sauce. In a small bowl, mix ¼ cup mayo, ¼ cup chopped dill pickles, a tablespoon of pickle juice, 2 tablespoons each of chopped dill, parsley, and chives, 2 minced garlic cloves, and a dash of hot sauce. Stir it up, chill it, and let the flavors blend. It’s herby, creamy, and pickle-y—in the best way.
Brine the Chicken
Next up: the brine. In a big bowl, I’m combining 1 cup of pickle juice, a tablespoon of black peppercorns, six smashed garlic cloves, and five teaspoons of kosher salt. Give it a little stir, then add in your trimmed chicken thighs. Cover and chill for at least 4 hours—or up to 12 if you’ve got time. The chicken is going to soak up so much flavor and come out so tender.
Prep the Crispy Coating
Now let’s talk breading. In a large bowl, I’m whisking together 1¾ cups of all-purpose flour, 2 teaspoons each of garlic powder, dry mustard, and salt, plus a teaspoon of sweet paprika, 2 teaspoons of black pepper, and a teaspoon of baking powder. Then I’m adding ¼ cup of pickle juice—yep, right into the flour—and using my fingers to rub it in until I get this kind of shaggy, crumbly texture. This step = ultimate craggy crunch.
Bread the Chicken
Pull the chicken out of the brine—discard the liquid—and press each thigh into the flour mixture. You really want to pack that breading on, making sure every inch is coated. Shake off the excess and place it on a wire rack over a baking sheet. Then it goes into the fridge for at least 30 minutes to help that breading stick and crisp up when it hits the oil.
Fry Until Golden
Time to fry! Heat about 3 cups of vegetable oil in a Dutch oven over medium-high heat until it hits 350°F. Gently lower in the chicken—don’t crowd the pot—and let it fry for 8 to 12 minutes, flipping halfway through. You’re looking for golden brown and a temp of at least 175°F inside. Drain on paper towels and try not to eat a piece right away. (Or do. I’m not judging.)
Assemble the Sandwiches
Now for the build: Spread a little mayo on the bottom bun, layer on that golden crispy chicken, spoon on a generous scoop of that herby pickle mayo, top with shredded iceberg lettuce, and finish with the top bun. It’s salty, crunchy, creamy, tangy—all the good things in one bite.
1x2x3x
Serves 4
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Combine pickle juice, black peppercorns, smashed garlic, and salt in a large bowl. Add the chicken thighs, cover with plastic wrap, and refrigerate for at least 4 hours or up to 12 hours.
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Set a wire rack in a rimmed baking sheet.
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In a separate bowl, whisk together the flour, garlic powder, sweet paprika, baking powder, dry mustard, salt, and pepper until well combined. Pour in the pickle juice and gently work it into the flour mixture with your fingers, rubbing until the texture becomes evenly crumbly.
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Remove one piece of chicken at a time from the brine and transfer it to the flour mixture. Using either your hands or tongs, thoroughly coat the chicken in the flour mixture, ensuring the coating adheres evenly by pressing it onto the surface and breaking up any clumps. Once fully coated, place the chicken on the prepared wire rack. Discard the brine. Refrigerate the coated chicken for a minimum of 30 minutes to a maximum of 2 hours, allowing the coating to set.
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Heat the oil in a Dutch oven over medium-high heat until it reaches 350°F. Gently place the chicken into the oil and fry for 8 to 12 minutes, or until the chicken is golden brown and reaches an internal temperature of at least 175°F, as measured with a meat thermometer. Turn the chicken halfway through cooking, adjusting the heat as necessary to maintain the oil temperature between 325°F and 350°F. Once cooked, transfer the chicken to a plate lined with paper towels to drain.
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Evenly spread mayonnaise on the bottom halves of the buns. Place the chicken on top, followed by the dill pickle topping, lettuce, and the top halves of the buns. Serve immediately.
Erren’s Top Tips
Let it sit: After breading the chicken, refrigerate it for at least 30 minutes. This helps the coating stick and crisp up properly during frying—don’t skip this part!
Control your oil temp: Too hot, and the outside burns before the chicken cooks. Too cool, and your breading gets soggy. Keep the oil between 325–350°F. A thermometer really helps here.
Use your fingers for the breading: When mixing the pickle juice into the flour, use your hands to rub it in. This creates those delicious craggy bits that fry up super crispy.
Shred your lettuce, don’t chop: Torn or shredded iceberg holds up better in the sandwich without getting watery or limp.
Pickle mayo = flavor bomb: Make it ahead and let it sit in the fridge. The longer it rests, the more those herbs and pickles get to know each other.
Storage & Freezing Instructions
Storage:
Leftover fried chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F to keep it crispy—avoid microwaving, or you’ll lose that signature crunch.
Freezing:
Fried chicken freezes surprisingly well! Once completely cooled, place chicken thighs on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. Reheat directly from frozen at 375°F for about 20–25 minutes or until hot and crisp. The pickle mayo doesn’t freeze well—just make that fresh when you’re ready to eat.
FAQs
Yes! Slice the breasts in half lengthwise so they’re thinner and cook evenly. They won’t be quite as juicy, but the flavor is still top-tier.
Is it really okay to use that much pickle juice?
Absolutely. Pickle juice is just a seasoned brine—it adds tons of flavor and naturally tenderizes the chicken. No overpowering vinegar taste, promise.
Can I air fry instead of deep fry?
You can! Lightly spray the breaded chicken with oil and cook at 400°F for about 15–18 minutes, flipping halfway. The crust won’t be as golden and crunchy, but still very satisfying.
What’s the best kind of pickle to use?
Dill pickles are classic and give the boldest briny flavor. Half-sours are great if you want something a bit milder. Avoid sweet pickles—they’ll throw off the whole balance.
Can I make this ahead for a crowd?
Totally. Fry the chicken a few hours ahead, keep it warm in a 200°F oven, and toast the buns just before serving. The pickle mayo and lettuce can be prepped in advance for easy assembly.
