You can use a thin cut chicken breast, or I went with boneless skinless chicken thighs for extra juiciness and flavor.
And one great bonus about brining in pickle juice is that it is something that you would normally just throw away anyway.
How to make fried pickle brined chicken sandwiches
You’ll need to plan ahead because the chicken will need to brine for 12 to 24 hours in the fridge.
Place four pieces of the chicken in a gallon size plastic bag.
Then add a cup of pickle juice along with two tablespoons of brown sugar and massage the bag until evenly coated.
And place in the fridge for 12 to 24 hours.
When ready to fry, first make the coating with flour, cornstarch, old bay seasoning, kosher salt, and pepper.
Then fill a small pan about 2 inches deep with vegetable oil.
Set on the stove over medium heat and check the temperature after about 5 minutes with an instant read thermometer.
Once the oil is 350 degrees we are ready to fry our winner winner chicken dinner!
Coat each piece of chicken very well with the seasoned flour and then gently place in the oil.
My pan was fairly small so I fried my chicken in two separate batches.
The chicken will take between 9 to 12 minutes total, flipping halfway through.
Once it has this gorgeous golden brown color and an internal temperature of 165 degrees remove from the oil and place on paper towels.
The paper towels will help soak up the excess oil.
Serve fried pickle brined chicken sandwiches on burger buns with toppings of choice!
I kept it simple with some remoulade sauce and thinly sliced lettuce.
Other toppings such as mayo, pickles, tomatoes, and onions would also be amazing.
Thanks to the pickle brine the chicken has a unique flavor, not a huge pickle-y taste, but a special flavor that will make everyone go hmmmmm?!
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Fried Pickle Brined Chicken Sandwiches
Fried Pickle Brined Chicken Sandwiches recipe has a unique, flavorful brine for this breaded fried chicken served on a bun with toppings
- 4 boneless, skinless chicken thighs or thin cut breasts
- 1 cup pickle brine (leftover pickle juice from the jar)
- 2 tablespoons brown sugar
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tablespoon Old Bay seasoning
- kosher salt, pepper
- vegetable oil (enough to fill a small pan 2 inches deep)
- 4 burger buns
- Optional toppings: shredded lettuce, pickle, mayo, cheese, tomato, onion
Trim any extra fat off the chicken if needed and place them in a gallon size plastic bag. Add the pickle juice and brown sugar, massage the bag until the sugar is dissolved. Place the bag in a bowl (in case of a leak) and refrigerate 12 to 24 hours.
Put the flour, cornstarch, Old Bay, kosher salt, and pepper in a bowl and mix until combined.
Fill a small pan with vegetable oil about 2 inches deep in place on the stove on medium heat for about 5 minutes. Use an instant read thermometer and once the oil reaches 350 degrees we can fry the chicken.
Note: If the oil gets too hot just turn off the heat for a few minutes.
Remove the chicken from the pickle brine and coat well with the seasoned flour then gently place in the oil for 9 to 12 minutes, flipping halfway through.
Note: Depending on the size of your pan, chicken may need to be fried in two separate batches.
Remove once the chicken has reached an internal temperature of 165 degrees and place on paper towels to drain the excess oil.
Serve the chicken on burger buns with toppings of choice such as shredded lettuce, pickle, mayo, cheese, tomato, and/or onions.