Pickle Brined Fried Chicken (Printable)
Tangy pickle-brined chicken, double-dredged and fried golden on soft slider buns.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into slider-sized pieces
02 - 1 cup dill pickle brine (from a jar of pickles)
03 - 1 teaspoon hot sauce (optional)
→ Breading
04 - 1 cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 cup buttermilk
→ For Frying
12 - Vegetable oil, for deep frying
→ Slider Assembly
13 - 8 slider buns
14 - 8 dill pickle slices
15 - ¼ cup mayonnaise
16 - Lettuce leaves
# How to Prepare:
01 - Combine chicken pieces, pickle brine, and hot sauce in a bowl. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor penetration.
02 - Remove chicken from the brine and pat thoroughly dry with paper towels to ensure the breading adheres properly.
03 - In a shallow bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour buttermilk into a separate shallow bowl.
04 - Dredge each chicken piece in the flour mixture, dip into the buttermilk, then return to the flour mixture, pressing firmly to ensure full, even coverage on all sides.
05 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F. Use a thermometer to monitor temperature accurately.
06 - Fry breaded chicken pieces in batches, avoiding overcrowding, until golden brown and cooked through, approximately 3 to 4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain.
07 - Lightly toast the slider buns in a dry skillet or under a broiler until golden on the cut sides.
08 - Spread mayonnaise on each bun bottom, layer with a lettuce leaf, a piece of fried chicken, and a dill pickle slice. Cap with the bun tops and serve warm.
# Expert Advice:
01 -
- The pickle brine trick tenderizes the chicken while adding a subtle tang that makes people ask what your secret is.
- Double dipping in flour and buttermilk creates a crust so shattery and golden that you will never go back to single coated chicken.
02 -
- If your oil temperature drops below 325 degrees Fahrenheit, the chicken will absorb oil and turn greasy instead of crispy, so use a thermometer and fry in small batches.
- Letting the coated chicken rest for five minutes before frying helps the breading adhere so you do not end up with naked patches.
03 -
- Save the leftover pickle juice from your pickle jar specifically for this recipe and do not dilute it, because the salt and vinegar concentration is exactly what makes the brine work.
- Mix a spoonful of the pickle brine into your mayonnaise for a quick flavored spread that ties the whole slider together.