Pickle Brined Fried Chicken (Printable Version)
Crispy pickle-brined chicken thighs fried golden and tucked into soft slider buns with tangy toppings.
# What You Need:
→ Chicken and Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into slider-sized pieces
02 - 1 cup dill pickle brine
03 - 1 tablespoon hot sauce (optional)
→ Breading
04 - 1¼ cups all-purpose flour
05 - ⅓ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper
→ Frying
11 - 2 cups vegetable oil
→ Assembly
12 - 8 slider buns
13 - 8 dill pickle slices
14 - 4 lettuce leaves, halved
15 - 4 tablespoons mayonnaise
16 - 1 tablespoon Dijon mustard
# Directions:
01 - Place the chicken pieces in a large bowl and pour the pickle brine and hot sauce over them. Cover tightly and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
02 - In a wide, shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until evenly combined.
03 - Remove the chicken from the brine and discard the used marinade. Pat each piece dry with paper towels. Coat each chicken piece thoroughly in the seasoned flour mixture, pressing firmly to ensure full adhesion. Shake off any excess.
04 - Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F. Carefully lower the dredged chicken pieces into the oil in batches, avoiding overcrowding. Fry for 4 to 6 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
05 - In a small bowl, stir together the mayonnaise and Dijon mustard until smooth. Spread the sauce generously on both halves of each slider bun. Layer a piece of lettuce, a hot fried chicken piece, and a dill pickle slice on each bottom bun. Cap with the top bun.
06 - Serve the sliders immediately while the chicken is still hot and the coating is at peak crispiness.
# Expert Tips:
01 -
- The pickle brine trick sounds odd but it transforms ordinary chicken thighs into something ridiculously tender and tangy.
- Sliders are the ultimate party food because everyone grabs one and then comes back for two more before you even sit down.
02 -
- Patting the chicken dry after the brine is non negotiable because wet chicken means soggy breading and nobody wants that.
- Do not crowd the pan or the oil temperature drops and you end up with greasy soft chicken instead of shatteringly crisp pieces.
03 -
- Let the breaded chicken rest on a wire rack for five minutes before frying so the coating sets and does not fall off in the oil.
- Mixing a tablespoon of the leftover brine into the mayo mustard sauce ties the whole sandwich together with one extra tangy note.