Description
A satisfying fried chicken sandwich featuring a tangy pickle brine and a crunchy coating.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (cut into cutlets)
- 1 cup dill pickle juice
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 large egg
- Vegetable oil for frying
- 4 brioche buns (toasted)
- 1 cup coleslaw
- 4 tablespoons mayo or spicy aioli
Instructions
- Place chicken cutlets in a bowl or zip-top bag with pickle juice and refrigerate for at least 1 hour, up to 4.
- Mix flour, garlic powder, paprika, onion powder, salt, pepper, and cayenne in one bowl.
- Whisk egg with buttermilk in another bowl.
- Remove chicken from brine, pat dry. Dip in buttermilk mixture, then flour. Repeat for extra crunch.
- Heat oil in a skillet to 350°F. Fry chicken for 4–5 minutes per side until golden and 165°F inside.
- Spread mayo or aioli on buns, add chicken and slaw. Serve immediately.
Notes
To ensure the coating stays crisp, assemble sandwiches just before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg