This pickle brined fried chicken is everything I want in a homemade comfort meal: crispy, juicy, tangy and seriously addictive.
The pickle brine keeps the chicken unbelievably tender, while the crunchy coating gives you that golden, restaurant-style finish right at home.
I love turning this into a proper pickle brined fried chicken sandwich because it feels like real comfort food, but with a little twist that makes it extra special. It’s bold, flavor-packed, and honestly better than takeout.
If you try this recipe and love it, I’m pretty sure you’ll love my BBQ Fried Chicken Rice too!
WHY YOU’LL LOVE THIS RECIPE
- Ultra-juicy chicken thanks to a pickle juice brined fried chicken soak
- Crispy, craggy coating that fries up perfectly golden
- Big flavor with minimal effort
- Better-than-takeout fried chicken sandwich recipe you can make at home
- Perfect balance of salty, tangy, and creamy in every bite
INGREDIENTS
For the Pickle-Brined Chicken
- Chicken breasts: I use sliced into cutlets for even cooking
- Dill pickle juice: This is the key to a flavorful, tender pickle brined fried chicken
- Buttermilk: Helps tenderize and add richness
For the Crispy Coating
- All-purpose flour: Base for that crunchy crust
- Arrowroot powder or cornstarch: I love how this adds extra crispiness
- Garlic and onion powder: These pack in umami-goodness
- Paprika: I always add it for color
For Frying
- Neutral oil: For golden, even frying
For the Pickle Aioli
- Mayonnaise: This builds a creamy base
- Dill pickle juice: Packs in some tang; I’m obsessed
- Fresh dill: You’ve got to have fresh pickle in here, right?
- Dijon mustard: Slight sharpness
- Honey (optional): I love how this adds balance
For Assembling
- Brioche buns: These are soft and slightly sweet
- Dill pickle slices: For extra crunch and tang
- Lettuce: Freshness and texture
See the recipe card for complete ingredient list
HOW TO MAKE THIS RECIPE
Brine the chicken: Soak the chicken in a mixture of pickle juice and buttermilk until fully tenderized and flavor-packed.
Make the aioli: Whisk together all sauce ingredients and chill until ready to use.
Prepare the coating: Mix dry ingredients, then dredge chicken until fully coated and craggy.
Fry the chicken: Cook in hot oil until golden, crispy and cooked through. Drain on a rack.
Assemble the sandwich: Toast brioche buns, spread aioli, layer crispy chicken, pickles and lettuce, then serve hot as a perfect pickle brined fried chicken sandwich.
SUBSTITUTIONS AND VARIATIONS
Can I use chicken thighs instead of breasts?
Yes, thighs work beautifully and stay extra juicy.
Can I bake or air fry instead of frying?
Yes, though frying gives the crispiest result for this pickle brined fried chicken.
What if I don’t have buttermilk?
I often can just use milk mixed with a little lemon juice or vinegar.
Can I make it spicy?
Add cayenne pepper to the coating or hot sauce to the aioli.
Can I skip the bun?
Yes, turn it into a salad bowl or lettuce wrap version of a fried chicken sandwich recipe.
STORAGE AND MAKE AHEAD
Store cooked chicken in the fridge for up to 3 days. Reheat in the oven or air fryer to keep it crispy.
You can also brine the chicken ahead of time for up to 24 hours for maximum flavor in your pickle juice brined fried chicken.
SERVING AND PAIRING
Serve hot in a brioche bun with extra pickles and aioli.
Pair with fries, coleslaw or a simple green salad.
It also works beautifully as a deconstructed bowl if you want a lighter option.
TIPS AND PROBLEM SOLVING
- Don’t skip the brine; it’s what makes this pickle brined fried chicken so juicy
- Let the excess coating fall off slightly for better crisp texture
- Keep the oil temperature steady for even frying
- Rest chicken on a rack, not paper towels, to avoid fogginess
- Toast buns for better structure and flavor
FAQs
Does the chicken taste like pickles?
It has a subtle tang, not an overpowering pickle flavor.
Can I marinate it overnight?
Yes! Up to 24 hours is ideal for a deep pickle juice-brined fried chicken flavor.
What’s the best oil for frying?
Neutral oils like canola, vegetable or avocado oil work best.
Can I make this ahead for a party?
Yes, fry ahead and reheat in the oven before assembling sandwiches.
OTHER RECIPES TO TRY
Slow Cooker Chicken Enchilada Bowls
Best Chicken Caesar Salad Recipe
Easy Pickle-Brined Fried Chicken Sandwich
Ingredients
For the Pickle-Brined Chicken
- 2 large chicken breasts halved into thin cutlets (or 4 small)
- 1-1½ cups dill pickle juice enough to fully submerge
- 1 cup buttermilk
For the Crispy Coating
- 1 cup all-purpose flour
- ½ cup arrowroot powder or cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For Frying
- Neutral oil avocado, vegetable, or canola
For the Homemade Aioli
- ½ cup mayonnaise
- 1-2 tbsp dill pickle juice
- 1 tbsp fresh dill chopped
- 1 tsp Dijon mustard
- 1 small clove garlic finely grated
- ½ tsp honey optional, for balance
- Salt and pepper to taste
For Assembling
- 4 brioche buns
- Dill pickle slices
- Lettuce romaine or butter lettuce
Instructions
Brine the Chicken
- Add chicken to a bowl or zip-top bag and pour pickle juice and buttermilk over top until fully submerged.
- Refrigerate for at least 2 hours (up to 24 hours for best flavor).
- When ready to cook, drain the chicken and lightly pat dry.
Make the Aioli
- In a small bowl, whisk together mayonnaise, pickle juice, dill, Dijon mustard, garlic, and honey (if using).
- Season with salt and pepper to taste. Refrigerate until ready to use.
Prepare the Coating
- In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Dredge each piece of chicken in the flour mixture. Press firmly so you get a craggy, crispy coating.
Fry the Chicken
- Heat about 1–2 inches of oil in a skillet over medium heat until it reaches ~350°F.
- Fry chicken for 4–5 minutes per side, until golden brown, crispy, and cooked through.
- Transfer to a wire rack or paper towel-lined plate.
Assemble the Sandwiches
- Lightly toast brioche buns.
- Spread aioli on both sides, then layer on crispy chicken, pickles, and lettuce.
- Top with the other half of the bun and serve immediately.
