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Dill Pickle Brined Fried Chicken Sandwiches You’ll Crave

A tangy, crispy delight featuring dill pickle brined fried chicken and refreshing slaw, perfect for dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Brining Time 8 hours
Total Time 8 hours 35 minutes
Servings: 4 sandwiches
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Tender and juicy
  • 2 cups Pickle Brine For marinating
  • 1 cup Buttermilk Can substitute with milk and vinegar mix
  • 1 teaspoon Cayenne Pepper Adjust to taste
For the Coating
  • 1 cup Flour Can use gluten-free flour
  • 2 cups Vegetable Oil For frying
For the Slaw
  • 2 cups Green and Purple Cabbage Shredded
  • 1/2 cup Mayonnaise Can use Greek yogurt
  • 1 teaspoon Dried Dill For flavor
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
For Assembly
  • 4 pieces Brioche Buns Soft and rich
  • 1 cup Dill Pickle Slices For topping

Equipment

  • Dutch oven
  • Mixing bowls
  • meat thermometer
  • Plate

Method
 

Step-by-Step Instructions
  1. Brine the chicken by submerging the thighs in pickle brine for at least 8 hours or overnight.
  2. Prepare for frying by heating vegetable oil in a Dutch oven until it reaches 350°F. Mix buttermilk, dried dill, and cayenne in a bowl.
  3. Dredge chicken by dipping in buttermilk, coating in flour, and repeating for extra crunch.
  4. Fry the chicken in hot oil for 8-10 minutes until golden brown and internal temperature reaches 165°F.
  5. Make dill pickle slaw by mixing mayonnaise, a splash of pickle brine, dried dill, salt, and pepper with shredded cabbage.
  6. Assemble sandwiches by spreading mayonnaise on buns, adding fried chicken, slaw, and pickle slices before closing.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 42gProtein: 28gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Oil should be heated to 350°F for best frying results. Allow slaw to chill before serving for enhanced flavors.

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