Crispy Pickle Brined Chicken Sandwiches
Experience the tangy and crispy delight of pickle brined chicken sandwiches, perfect for a satisfying meal.
Equipment
- 1 deep skillet for frying
- 1 mixing bowls for dredging station
- 1 tongs for handling chicken
Ingredients
Chicken and Brine
- 2 large chicken breasts
- 2 cups pickle brine
Frying Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 large eggs
- 1 cup buttermilk
For Assembly
- 4 soft sandwich buns
- Lettuce leaves
- Sliced tomatoes
- Favorite sauce or condiment
Instructions
Preparation
- Place chicken breasts in a bowl or bag, cover with pickle brine, and refrigerate for at least 1 hour.
- In one bowl, mix flour, cornstarch, baking powder, and spices. In another bowl, whisk eggs and buttermilk together.
Serving
- Place a fried chicken breast on the bottom half of each bun, top with lettuce, tomato, and sauce, then close with the top bun.
Storage
- Keep leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Double dip the chicken in the flour mixture for an extra crispy coating.
Ingredient Substitutions: Use gluten-free flour and buns for a gluten-free version.
How to Serve: Serve immediately with your choice of sides like fries or coleslaw.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Brine the chicken up to 24 hours in advance for deeper flavor.
Ingredient Substitutions: Use gluten-free flour and buns for a gluten-free version.
How to Serve: Serve immediately with your choice of sides like fries or coleslaw.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Brine the chicken up to 24 hours in advance for deeper flavor.