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this is an image of dill pickle fried chicken sandwiches sitting on trays - there are potatoes on one tray and a side of aioli

Easy Pickle-Brined Fried Chicken Sandwich

Taylor Jackzen
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This pickle brined fried chicken is everything I want in a homemade comfort meal: crispy on the outside, unbelievably juicy on the inside and packed with that tangy flavour from the brine. I love turning it into a pickle brined fried chicken sandwich because it feels like proper indulgent comfort food, but still totally doable at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4

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.