Pickle-Brined Fried Chicken Sandwiches

  1. Brine your chicken in pickle juice for a minimum of one hour
  2. Add pepper, cayenne and paprika to your flour as well as garlic powder and whisk the dry ingredients together
  3. Add a few tablespoons of buttermilk to the dry flour mixture and mix up a bit with your hands to form small clumps
  4. Remove chicken from the brining liquid and dip into the buttermilk, shake off excess and then coat and pack with flour
  5. Ensure all the flour is packed on to each thigh so the coating covers all of the surface
  6. Once all your chicken is dipped and coated add your oil to the pan and let it come to high heat (420f approx)
  7. Start frying your chicken pieces - don't overcrowd the pan
  8. Maintain a temperature between 300f-350f
  9. Cook for a total of around 8 mins
  10. Drain on to a baking rack to let the excess oil drip off
  11. Toast your burger/brioche buns in a pan
  12. Once toasted it's time to build - add your sweet pickles on the bottom then your fried chicken 
  13. Slice in half or enjoy as a whole!

Browse by tags

Ingredients

  • Chicken thighs
  • Self-raising flour
  • Buttermilk
  • Pickles
  • Buns of choice
  • Vegetable oil
  • Seasonings – Pepper, Cayenne, Paprika, Garlic Powder
  • Digital kitchen thermometer