Pickle-Brined Fried Chicken Sandwich Recipe (2024)

We loved this with my slight mods 1. You only need the pickle mayo and pickle coleslaw. there is no need for more pickles on the sandwich. 2. Don't salt the coleslaw or the pickle mayo (pickle adds plenty). 3. No capers necessary for pickle mayo 4. halve the salt in the flour coating. 5. Don't butter buns (already super decadent) just toast in toaster oven. 6. Serve with a hot sauce (we used frank's red hot) it makes it extra good.

This was INCREDIBLE! My wife and I love to cook and this is honestly one of the best things to come out of our kitchen. Made a few minor adjustments just for personal preference. Would definitely not skimp on either the salt or butter... why would you?!- added Frank’s hot sauce to the mayo- double dipped the chicken (buttermilk, flour, buttermilk, flour) - served with only mayo and romaine, very simple, very delicious

I've made this family favorite as written at least ten times before. Tonight I rolled the dice and substituted red grouper for the chicken thighs. I followed the rest of the recipe faithfully. I must admit I was nervous plunking $35/lb. grouper into a pickle juice marinade, but the sandwiches were amazing. The pickle slaw and buttermilk batter did not drown out the taste of the fish (as I had feared), they enhanced it. I bet any firm white fish would work. This is a fabulous recipe.

Oh. My. Word. Frying food has always been incredibly intimidating to me, but this was shockingly easy. I used a Dutch oven and (cover you ears) an entire bottle of canola oil and the chicken came out PERFECTLY! Juicy, crispy, flavorful! I only marinaded the meat for an hour so I can only imagine how good it would be with longer time in the pickle juice. Hot sauce is a superb addition. I cooked it as is with no modifications and am eager to repeat it ASAP!! Happy cooking :)

I use chicken thighs for almost everything chicken but I find the extra fattiness is a bit too rich & heavy in this sandwich. I prefer breasts in this application. The brine keeps everything moist, so no fear of drying it out.If you're comparing, both Chick-fil-A and Popeye's use chicken breasts.

Great recipe, followed it exactly. I used a big pickle jar instead of a plastic bag to marinate the chicken. Really looking at ways to not use plastic bags.

I have not made this YET. However, I am already in love with all of it. (The preamble particularly nicely written. Mmmmm pickles!)

This was amazing. Didn’t change a thing. Kept thinking, “this is too much salt.” Nope. It’s delicious, sinful, soulful, home cooking. Enjoy. Husband said put mayo on top side of bun. I said I probably didn’t toast the bottom enough. We both still devoured with a box of Annie’s Deluxe Mac and cheese and a bag salad. This is what Sunday’s are made for.

We had this for dinner last night. My husband said it was the best fried chicken he’s ever had. It was 100 degrees here yesterday, but I went outside and did the deep frying on the cooktop next to our grill. I was hot, but we had no spatter mess and no oil odors in the house! My daughter said Chick-Fil-A brines their chicken in pickle juice. I don’t like CFA but this was excellent!

Making this again! This time with breast meat, cut into large fingers. Marinated for 4 hours. Made the pickle mayo, and added the onion to it. Then I used large lettuce leaves, slathered in pickle mayo, and put the strip of chicken in for a bread less dinner. OMG! So good!

Hardest part for us was making sure the oil temp stayed reasonably close to 325. Putting the chicken in dropped the temperature pretty drastically and we had to crank the heat back up on the first batch to get it right. Next time I'll keep the heat high and try to hit 325 on the way up before moderating it to keep it as close as possible. Thermometer was key!Neither of us talked after we served these up. Ten minutes of perfect silence broken only by the crunch of perfect fried shell. Amazing!

Used Bob's Red Mill 1-for-1 all purpose GF flour to make this gluten free. I nearly cried, it was so good. I haven't had a "real" chicken sandwich in over twelve years. This was better than I remember and my family all loved it.

Made this for July 4. Wow. So good. Didn’t butter the buns and used a pound and a half of boneless skinless chicken breast, but other than that, followed the recipe to a T. My teenagers gave it a 10 out of 10. My son and I added sriracha to the pickle mayo, which I recommend.

This recipe is spot on delicious when fried, but is also fabulous grilled, which we tried for the first time tonight!

This is a wonderful recipe. The only downside is that it's ruined ordering chicken sandwiches from restaurants for me - this one is better than what you can get eating out. If you need to impress someone (or apologize, or thank, or woo, or whatever), I'd recommend you make this. They also freeze well, so you can double the recipe and have a decadent treat waiting for you later. 10 minutes reheated from frozen in the air fryer and Bob's your uncle.

I certainly agree with both the chef and most of the commentariat that she loves salt too much. But she acknowledged that so just taste as you go, like she said to do in the video. I made these for my family and they got scarfed down. The only changes I made were adding sliced avocados and tomatoes to the sandwiches to sneak in a little something healthier.

Experienced cook here. Made this (and I’ve fried chicken a gazillion times before). Dredged in the egg and then flour. Coating wasn’t sticking properly, with virtually all coming off in the oil. Thought maybe the buttermilk was bad. Repeated the whole recipe-this time with new buttermilk. Same result. Could. Not. Figure. Out. The. Problem. Then I realized the “flour” I was using was powdered sugar! Doh! Third time-they were perfect!

I just used a slice of cheese and BAM chic fil a on Sunday.

4 cups of canola is only 1 inch deep in a large Dutch oven.

I made this for my first meal after having to fast for 36 hours. And it was worth it! I'm always cautious about oversalting so I used 3/4 tablespoon of salt in the flour mixture. I added the thinly sliced red onion to the slaw and loved it. I also just toasted the buns in the toaster oven. We ate the remaining thighs with slaw and no bun!

I read all the notes, and stupidly followed the recommended salt amounts. WAY too salty. Ruined a great sandwich. Would halve for next time. Otherwise - delicious, and the mayo is amazing. I made my own mayo, and really added some depth of flavour.

This recipe was AMAZING! The pickle brine is perfection for adding moisture and flavor to the fried chicken. Only one note to add: cut down on the salt! The pickle brine adds to salt to the chicken and you don’t need to salt the flour coating. The sauce has pickles and capers and is really salty already so does not need a tablespoon of salt, or any at all. We’d suggest adding just salt to taste when the chicken comes out of the frying. Otherwise this is now a favorite!!!

I was making this for friends so I did all of the dipping and breading in advance and let the chicken rest uncovered on a rack in the fridge for a few hours so I had a clean kitchen when guests arrived. Yes it looked like a bomb went off on my stove after frying but no one noticed because these are so stunningly delicious. I didn’t have buttermilk so I used yogurt thinned with milk. Brioche rolls are very soft and rich, I toast them dry on cast iron so they are sturdier for this heavy sando.

I made this tonight, and it's the first time I've ever deep fried anything. I am shocked at how well it turned out! I followed the recipe for frying exactly, the only tweak I made was adding thinly sliced onion to the coleslaw mix. The capers provided the perfect tangy punch of flavor. I thought the buttered buns might be TOO much, but I was wrong. I now have the confidence to deep fry because of this recipe.

I'm sure this is delicious, but how does this work: "Dill pickle brine seasons and moistens the chicken from the inside-out..." injection with a hypodermic?

AMAZINGLY easy & delicious. Good bye friedChicken sandwich takeout!

Anyone done this with an air-fryer? I’ve never used one but my friends who don’t deep fry anymore do.

Would this work in an air fryer?

I'd love to see a vegetarian (seitan?) version of this, or maybe pescatarian? What kind of fish might work if I wanted to give that a try? Using pickle brine like this is genius

Butter milk substitute please. Not spending 3$ on a quart of buttermilk for fried chicken.