Pickle Brined Fried Chicken Sandwich

A crispy pickle brined chicken sandwich with lettuce and creamy sauce on a brioche bun, served on a wooden board with golden French fries on the side. - 3

A crispy pickle brined fried chicken sandwich with lettuce, mayonnaise, and cheese on a bun, served with French fries and pickle slices. Another sandwich, extra fries, and a bowl of pickles are in the background. - 4

A crispy pickle brined fried chicken sandwich with lettuce and sauce on a bun, served alongside golden fries. Below are images of chicken frying, cooked chicken pieces, and the finished sandwich. Text reads “Fried Chicken Sandwich” and “Eren’s Kitchen.”. - 6

A hand holding a pickle brined fried chicken sandwich with lettuce, creamy sauce, and a golden toasted bun against a white background. - 8

Crispy, juicy, crave-worthy! This pickle brined fried chicken sandwich is everything you want in a sandwich—tangy, crunchy, and totally satisfying.

in this article:

Know Before You Scroll
Crispy, Tangy, Totally Irresistible Fried Chicken Sandwich Vibes
Ingredient Notes
Step By Step Instructions
Perfect Pairings
Pickle Brined Fried Chicken Sandwich
Erren’s Top Tips
Storage & Freezing Instructions
FAQs

Know Before You Scroll

What You’ll Need

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.

Flavor Profile

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.

Difficulty Level

Intermediate. There’s a bit of prep and a few steps to juggle, but nothing too fancy or fussy.

Equipment Needed

Mixing bowls, whisk, cutting board, knife, tongs, wire rack, baking sheet, Dutch oven or heavy pot, thermometer, paper towels.

Top Tip

Don’t skip the chill time after breading the chicken! It helps the coating really stick and gives you that ultra-crispy crunch.

Time-Saving Hack

Use pre-chopped pickles and herbs, or grab a deli-style pickle relish and stir it into the mayo for a shortcut.

Ingredient Swaps

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.

A close-up of a pickle brined fried chicken sandwich with a bite taken out, showing crispy chicken, lettuce, and creamy sauce inside a soft bun, served on a white plate. - 11

Ingredient Notes

A variety of pickle brined fried chicken sandwich ingredients including raw chicken, buns, lettuce, flour, pickles, mayonnaise, oil, garlic, spices, salt, pepper, breadcrumbs, and fresh dill arranged on a white surface. - 12

Pickles & Juice

Best Choice

Use dill pickles & juice from a jar of classic dill or half-sour pickles—crisp, salty, and briny is the vibe.

Substitutions

If you’re low on pickle juice, add a splash of white vinegar and a pinch of salt to stretch it.

Chicken

Best Choice

Boneless, skinless chicken thighs are ideal—they’re juicy, flavorful, and cook evenly.

Substitutions

Chicken breasts work too—just slice them in half horizontally so they’re thinner and cook evenly.

Mayonnaise

Best Choice

A full-fat mayo like Duke’s or Hellmann’s gives the richest flavor and smoothest texture.

Substitutions

Greek yogurt or vegan mayo work for a lighter twist.

Breading Mix

Best Choice

Flour, Garlic Powder, Dry Mustard, Sweet Paprika, Baking Powder, Salt, Pepper

Substitutions

You can swap in gluten-free flour if needed. Add a little cayenne for heat.

Herbs and Aromatics

Best Choice

Fresh Dill, Chives, Parsley, Garlic Cloves – Fresh is key here—especially for the mayo topping. The flavor boost is worth it!

Substitutions

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

Best Choice

Soft, slightly sweet hamburger buns and crisp iceberg lettuce keep things classic and fresh.

Substitutions

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.

Two glass bowls on a white background: the left bowl contains chopped herbs, minced garlic, and a dollop of red sauce; the right bowl holds a creamy, mixed herb dip or sauce—perfect for pairing with a pickle brined fried chicken sandwich. - 13

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.

Two glass bowls: one with garlic cloves, black peppercorns, and bubbly liquid; the other with raw chicken pieces soaking in the same brine. Both are ready for making a pickle brined fried chicken sandwich on a white background. - 14

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.

Two white bowls: the left holds separated piles of flour, black pepper, paprika, and garlic powder—key seasonings for a pickle brined fried chicken sandwich; the right bowl contains a uniformly mixed light orange powder. Both rest on a white background. - 15

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.

A bowl with breaded cutlets, perfect for a pickle brined fried chicken sandwich, on the left and four breaded cutlets arranged on a wire rack over a baking sheet on the right, both set against a white background. - 16

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.)

Two images: on the left, chicken pieces—destined for a pickle brined fried chicken sandwich—are frying in bubbling oil; on the right, five golden-brown fried chicken pieces rest on a paper towel. - 17

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.

A crispy pickle brined fried chicken sandwich on a bun with mayonnaise, lettuce, and creamy sauce, served on a white plate with another sandwich and a piece of fried chicken in the background. - 18

Perfect Pairings

Amish Macaroni Salad
Best EVER Potato Wedges
Homemade Potato Salad

Ingredients

For The Pickle Mayonnaise Topping

▢ ¼ cup mayonnaise
▢ ¼ cup pickles (dill, or half-sour, chopped )
▢ 1 tablespoon pickle juice
▢ 2 tablespoons fresh dill (minced)
▢ 2 tablespoons fresh chives (chopped)
▢ 2 tablespoons fresh parsley (chopped)
▢ 2 garlic cloves (minced)
▢ 1 splash hot sauce

For The Brine

▢ 1 cup pickle juice (divided)
▢ 1 tablespoon black peppercorns (optional)
▢ 6 garlic cloves (smashed, optional)
▢ 5 teaspoons kosher salt (divided)
▢ 4 chicken thighs (boneless, skinless, approx. 4oz each, trimmed)

For The Breading

▢ 1¾ cups all-purpose flour
▢ 2 teaspoons garlic powder
▢ 2 teaspoons dry mustard powder
▢ 1 teaspoon sweet paprika
▢ 1 teaspoon baking powder
▢ 2 teaspoons salt
▢ 2 teaspoons ground black pepper
▢ ¼ cup pickle juice
▢ 3 cups vegetable oil (for frying)

For The Sandwiches

▢ ¼ cup mayonnaise
▢ 4 hamburger buns
▢ 2 cups iceberg lettuce (torn)

Instructions

For The Pickle Mayonnaise Topping:

Combine all ingredients in a bowl and refrigerate until ready to serve. (Topping can be refrigerated for up to 2 days.)

For The Brine:

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.

For The Fried Chicken Thighs:

Set a wire rack in a rimmed baking sheet.
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.
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.
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.

Assembling The Sandwiches

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.

Tips

Erren’s Top Tips

Storage & Freezing Instructions

Nutrition

A hand holding a pickle brined fried chicken sandwich with lettuce, mayonnaise, and a brioche bun, against a white background. - 20

Can I use chicken breasts instead of thighs?

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.