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Crispy Pickle-Brined Fried Chicken Sandwich Recipe Perfect for Spicy Mayo Lovers

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A crispy, juicy fried chicken sandwich brined in pickle juice for subtle tang and topped with a creamy, spicy mayo. Perfect for a quick, flavorful meal that balances comfort and excitement.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to even thickness
  • 1 cup dill pickle juice (from a jar of crunchy dill pickles)
  • 1 cup buttermilk (or dairy-free milk with 1 tbsp lemon juice)
  • 1 ½ cups all-purpose flour (or gluten-free baking flour blend for GF option)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust for heat preference)
  • 1 tsp salt
  • ½ tsp black pepper
  • About 4 cups vegetable oil or peanut oil (for frying)
  • ½ cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1–2 tbsp hot sauce (Frank’s RedHot recommended)
  • 1 tsp fresh lemon juice
  • Optional: pinch of smoked paprika or garlic powder for spicy mayo
  • 4 soft brioche buns, toasted
  • Sliced dill pickles for topping
  • Crisp iceberg or romaine lettuce leaves

Instructions

  1. Brine the chicken: In a large bowl, combine dill pickle juice and buttermilk. Submerge chicken breasts, cover, and refrigerate for at least 1 hour or up to overnight.
  2. Prepare the flour coating: In a separate large bowl, whisk together flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper.
  3. Make the spicy mayo: Mix mayonnaise, hot sauce, lemon juice, and optional smoked paprika or garlic powder in a small bowl. Refrigerate until ready to serve.
  4. Heat the oil: Pour oil into a deep fryer or heavy pot to about 2 inches deep. Heat to 350°F (175°C), monitoring with a thermometer.
  5. Dredge the chicken: Remove chicken from brine, let excess drip off. Coat thoroughly in seasoned flour mixture, pressing gently. Shake off excess.
  6. Fry the chicken: Carefully lower chicken into hot oil using tongs. Fry 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature.
  7. Drain and rest: Transfer chicken to a wire rack over a baking sheet to drain excess oil. Rest for 5 minutes to keep crust crunchy.
  8. Assemble the sandwich: Spread spicy mayo on toasted brioche buns. Add lettuce leaves, fried chicken breast, and pickle slices. Top with the bun.
  9. Serve immediately while hot and crunchy.

Notes

For best results, do not skip the pickle brine step. Maintain oil temperature at 350°F to avoid greasy or burnt chicken. Use a wire rack to drain chicken instead of paper towels to keep crust crispy. Double dredge if coating doesn’t stick well. Fry in batches to avoid overcrowding. Adjust spicy mayo heat to taste. Toast buns well to prevent sogginess. Oven-fried version available for lighter option.

Nutrition

Keywords: fried chicken sandwich, pickle brine, spicy mayo, crispy chicken, quick dinner, comfort food, southern fried chicken

Find it online: https://zorbmeal.com/crispy-pickle-brined-fried-chicken-sandwich-recipe-perfect-for-spicy-mayo-lovers/