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Crispy Extra Crunchy Fried Chicken Sandwich Recipe with Pickle Brine Marinade for Perfect Flavor

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This fried chicken sandwich features an ultra-crispy crust and juicy interior, enhanced by a tangy pickle brine marinade. Perfect for quick, flavorful meals and casual gatherings.

Ingredients

Scale
  • 1 cup pickle juice (dill or garlic dill pickle brine recommended)
  • 1 cup buttermilk (or milk + 1 tbsp vinegar as substitute)
  • 4 boneless, skinless chicken thighs or breasts (about 1.5 lbs / 700 g)
  • Salt and freshly ground black pepper, to taste
  • 2 cups (240 g) all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (optional)
  • 1 tsp baking powder
  • Vegetable oil or peanut oil (for frying)
  • Soft brioche buns or potato rolls, toasted lightly
  • Pickles (thick slices or chips)
  • Mayonnaise or spicy aioli
  • Leafy lettuce or shredded cabbage
  • Optional: sliced tomato, cheese (pepper jack or cheddar)

Instructions

  1. Marinate the chicken: In a large bowl, mix pickle juice and buttermilk. Submerge chicken pieces, cover, and refrigerate for at least 2 hours or overnight.
  2. Prepare the dredge: Combine flour, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), baking powder, salt, and pepper in a large bowl.
  3. Preheat oil: Pour oil into skillet or deep fryer to about 2 inches depth. Heat to 350°F (175°C).
  4. Drain and season chicken: Remove chicken from marinade, let excess drip off, and season lightly with salt and pepper.
  5. First dredge: Coat chicken thoroughly in seasoned flour mixture, shaking off excess.
  6. Second dip and dredge: Dip floured chicken briefly into leftover buttermilk marinade, then dredge again in flour mixture, pressing firmly to build a thick crust.
  7. Fry chicken: Fry chicken pieces in batches for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature.
  8. Drain and rest: Transfer fried chicken to wire rack over baking sheet to drain excess oil and keep crust crispy. Rest for 5 minutes.
  9. Prepare buns and toppings: Toast buns lightly. Spread mayonnaise or preferred sauce, layer lettuce or cabbage, pickles, and optional tomato or cheese.
  10. Assemble and serve: Place chicken on bottom bun, add toppings, cap with top bun, and serve immediately.

Notes

Maintain oil temperature around 350°F to avoid greasy or burnt crust. Use a wire rack to drain fried chicken to keep crust crispy. Double dredging is key for extra crunch. Marinate at least 2 hours, preferably overnight, for best flavor and tenderness. Toast buns to prevent sogginess. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, use plant-based milk with vinegar and vegan mayo.

Nutrition

Keywords: fried chicken sandwich, crispy chicken, pickle brine marinade, double dredge, crunchy fried chicken, sandwich recipe, quick dinner, comfort food

Find it online: https://blixfood.com/crispy-extra-crunchy-fried-chicken-sandwich-recipe-with-pickle-brine-marinade-for-perfect-flavor/