There's nothing quite like biting into a Crispy Chicken Sandwich with that perfect golden crunch giving way to juicy, tangy chicken inside. The first time I made these at home, I couldn't believe how close they tasted to my favorite fast food version, but better because I knew exactly what went into them. This homemade fried chicken sandwich is surprisingly simple to pull together, and the pickle juice brine does most of the flavor work for you while you go about your day.
If you're in the mood for more comfort food wins, you might also love my Crispy Hot Honey Chicken, Umami Chili Garlic Noodles Recipe , or even Patates Salatasi as a cool side.
Why You'll Love This Crispy Chicken Sandwich Recipe
This pickle brined chicken recipe checks all the boxes. The brine does the heavy lifting, so you're not spending hours in the kitchen. The ultra crispy fried chicken coating stays crunchy even after it sits for a few minutes, and the flavor is bold without being overwhelming.
You can make these Crispy Chicken Sandwich with pickles as spicy or mild as you like by adjusting the cayenne. The ingredients are straightforward, nothing fancy or hard to find. And honestly, there's something satisfying about making a restaurant style chicken sandwich at home that tastes just as good (if not better) than anything you'd wait in line for.
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Crispy Chicken Sandwich Ingredients
A simple buttermilk pickle brine and a well-seasoned breading are all it takes to create these crunchy, flavorful sandwiches.
See Recipe Card Below This Post For Ingredient Quantities
Brining
- Chicken breasts: Boneless, skinless chicken breasts cut into 4 even pieces work perfectly, though chicken thighs add extra juiciness if you prefer dark meat.
- Buttermilk: Tenderizes the chicken and adds a subtle tang that balances the pickle juice beautifully.
- Pickle juice: The star of the brine, it delivers that signature tangy flavor and helps break down the chicken fibers for maximum tenderness.
- Kosher salt: Seasons the meat from the inside out and helps the brine penetrate deeper.
- Sugar: Balances the acidity and adds a hint of sweetness to round out the flavor.
- Garlic powder: Brings a savory depth without overpowering the other ingredients.
- Black pepper: Adds a gentle warmth and earthy note.
- Cayenne pepper: Gives a subtle kick, but you can skip it if you prefer a milder sandwich.
- Breading
- All-purpose flour: Forms the base of the coating and helps everything stick together.
- Cornstarch: The secret to that extra-craggy, ultra-crispy texture you're after.
- Powdered sugar: Might sound odd, but it helps with browning and adds a barely-there sweetness that complements the savory flavors.
- Garlic powder: Echoes the brine and deepens the savory notes in the crust.
- Kosher salt: Seasons the coating so every bite tastes complete.
- Black pepper: Adds warmth and a little complexity.
- Cayenne pepper: Optional heat that builds on the brine's gentle spice.
- Onion powder: Rounds out the flavor with a subtle sweetness and depth.
- For Serving
- Oil: Use a neutral oil with a high smoke point like vegetable or peanut oil for frying.
- Buns: Soft brioche buns are ideal, but potato buns or even regular hamburger buns work great.
- Pickles: Dill pickle chips are traditional and add that necessary crunch and tang.
- Lettuce: Crisp iceberg or romaine adds freshness and texture.
- Cheese: Optional, but a slice of American or pepper jack melts nicely over the hot chicken.
- Sauce: A homemade honey mustard BBQ mayo sauce (recipe in notes) is the perfect finishing touch.
- Coleslaw: Adds a cool, creamy crunch if you want to go the extra mile.
How to Make Crispy Chicken Sandwich
This recipe comes together in stages, but each step is straightforward and worth the wait.
Brine the chicken: Combine the buttermilk, pickle juice, salt, sugar, garlic powder, black pepper, and cayenne in a shallow bowl. Add the chicken pieces, making sure they're fully submerged in the liquid. Cover with plastic wrap or a lid and refrigerate for at least 1 hour, though anywhere from 1 to 18 hours works beautifully. The longer it sits, the more flavor soaks in.
Prepare for frying: Take the chicken out of the fridge about 30 minutes before you plan to fry so it comes closer to room temperature. In a shallow dish, whisk together the flour, cornstarch, powdered sugar, garlic powder, salt, black pepper, cayenne, and onion powder. Add 1 tablespoon of the brining liquid into the flour mixture and work it in with your fingers to create little clumps, this gives you that craggy, extra-crispy coating.
Bread the chicken: Remove each piece of chicken from the brine, letting the excess liquid drip back into the bowl. Press the chicken firmly into the flour mixture, making sure it's coated on all sides. Shake off any loose bits and place it on a baking sheet. Let the coated chicken sit for a few minutes so the breading sets up and gets even crispier when it hits the oil. Repeat with the remaining pieces.
Fry the chicken: Pour 3 to 4 inches of oil into a medium saucepan and heat over medium heat until it reaches 350°F on a deep-fry thermometer. Carefully lower the chicken pieces into the oil, working in batches so you don't overcrowd the pan. Fry for 5 to 7 minutes, flipping halfway through, until the coating is deep golden brown and the chicken is cooked through. Transfer to a wire rack and immediately sprinkle with a pinch of kosher salt while it's still hot.
Assemble the sandwiches: Toast the buns lightly if you like a little crunch. Layer on the fried chicken, then top with pickle chips, lettuce, cheese if using, a drizzle of sauce, and coleslaw if you're feeling fancy. Press the top bun down gently and get ready for that first satisfying bite.
Substitutions and Variations
Chicken options: Swap Crispy Chicken Sandwich breasts for boneless thighs if you prefer juicier, more flavorful dark meat. You can even use this brine and breading method for chicken tenders.
Air fryer version: For a lighter take, spray the breaded Crispy Chicken Sandwich with cooking oil and air fry at 375°F for 12 to 15 minutes, flipping halfway through.
Dairy-free: Use a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar in place of buttermilk.
Heat level: Leave out the cayenne pepper entirely for a mild version, or double it if you like things spicy.
Gluten-free: Use a gluten-free flour blend and gluten-free cornstarch, and make sure your buns are gluten-free too.
Bun swaps: Brioche is classic, but potato rolls, sesame seed buns, or even lettuce wraps work if you're watching carbs.
Equipment FOR Crispy Chicken Sandwich
You don't need fancy tools for this recipe, just a few kitchen basics.
A shallow bowl holds the brine and keeps the Crispy Chicken Sandwich submerged. Plastic wrap or a lid keeps everything sealed while it marinates. A shallow dish is perfect for the breading station. A whisk helps blend the dry ingredients evenly. A baking sheet gives you a place to rest the breaded chicken. A wire rack is essential for draining the fried chicken so it stays crispy. A medium saucepan works for frying if you don't have a deep fryer. A deep-fry thermometer takes the guesswork out of oil temperature. Tongs let you flip and move the chicken safely without burning your fingers (learn from my mistakes).
Storage and Make-Ahead Tips
Storing leftovers: Let the fried Crispy Chicken Sandwich cool completely, then store it in an airtight container in the fridge for up to 3 days. The coating will soften in the fridge, but you can crisp it back up.
Reheating: Pop the Crispy Chicken Sandwich in a 375°F oven for about 10 minutes, or use an air fryer at 350°F for 5 to 7 minutes until heated through and crispy again.
Make-ahead brining: You can brine the Crispy Chicken Sandwich up to 18 hours in advance. Just keep it covered in the fridge until you're ready to bread and fry.
Freezing: Freeze the fried Crispy Chicken Sandwich (once cooled) in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F for 15 to 20 minutes.
Breading station: You can set up your breading mixture the night before and store it covered at room temperature.
Expert Tips
Don't skip the brine: Most of the flavor and tenderness comes from the pickle juice brine, so give it at least an hour, longer if you can.
Room temperature chicken: Letting the Crispy Chicken Sandwich sit out for 30 minutes before frying helps it cook more evenly and stay juicy inside.
Add brine to the breading: That tablespoon of brining liquid mixed into the flour creates those craggy bits that fry up extra crispy.
Watch your oil temperature: Keep the oil at a steady 350°F. Too hot and the outside burns before the inside cooks, too cool and you get greasy, soggy Crispy Chicken Sandwich.
Don't overcrowd the pan: Fry in batches so the oil temperature doesn't drop. Crowding leads to uneven cooking and less crispy results.
Let the breading set: After coating the Crispy Chicken Sandwich, let it sit on the baking sheet for a few minutes. This helps the breading stick and crisp up better.
Salt immediately: Sprinkle kosher salt on the Crispy Chicken Sandwich right when it comes out of the oil for the best flavor.
Use a wire rack: Let the fried Crispy Chicken Sandwich drain on a rack instead of paper towels so the bottom stays crispy.
FAQ
What does pickle juice brine do for chicken?
Pickle juice brine tenderizes the Crispy Chicken Sandwich and adds a tangy, savory flavor that soaks all the way through. The acidity helps break down the proteins, making the meat juicier and more flavorful. My neighbor Sarah tried this method for the first time and couldn't believe how much more flavor the chicken had compared to her usual plain salt brine.
Why put pickles on chicken sandwiches?
Pickles add a bright, tangy crunch that cuts through the richness of the fried chicken and creamy sauce. They're a classic pairing because the acidity balances the savory, fatty flavors and keeps each bite interesting. Pro tip: use extra pickle slices if you're a pickle lover like me.
What is the viral pickle sandwich?
The viral pickle sandwich typically refers to a fried chicken sandwich featuring a heavy emphasis on pickles and pickle brine, inspired by popular fast food chains. It's all about that tangy brine and crispy coating combo that people can't get enough of. This recipe captures that same irresistible flavor at home.
How long can chicken sit in pickle brine?
Chicken can sit in pickle brine for anywhere from 1 to 18 hours in the refrigerator. The longer it brines, the more flavorful and tender it becomes, but even just an hour makes a noticeable difference. I usually brine mine overnight when I remember, but the 1-hour minimum works great for last-minute cravings.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crispy Chicken Sandwich:
Pickle-Brined Crispy Chicken Sandwich
Ingredients
Method
- Combine the buttermilk, pickle juice, salt, sugar, garlic powder, black pepper, and cayenne in a shallow dish until smooth.
- Submerge the chicken pieces in the brine, cover, and refrigerate for at least 1 hour to allow the flavors to absorb.
- Remove the chicken from the refrigerator about 30 minutes before cooking to take the chill off.
- Whisk together the flour, cornstarch, powdered sugar, garlic powder, salt, black pepper, cayenne, and onion powder in a shallow bowl.
- Stir 1 tablespoon of the brining liquid into the flour mixture to create small clumps that will fry up extra crispy.
- Lift the chicken from the brine, letting excess drip away, then press each piece firmly into the breading mixture until fully coated.
- Shake off loose flour and place the breaded chicken on a baking sheet, letting it rest briefly so the coating sets.
- Heat 3-4 inches of oil in a deep saucepan to 350°F over medium heat.
- Carefully lower the chicken into the hot oil in batches and fry for 5-7 minutes, turning once, until deeply golden and cooked through.
- Transfer the fried chicken to a wire rack and immediately season lightly with kosher salt.
- Toast the buns if desired, then layer each with fried chicken, pickles, lettuce, cheese, and sauce before serving.
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