Thick, crunchy chicken with a juicy center, tucked into a buttery toasted bun with tangy pickles: that is what makes the drive-thru favorite so addictive, and you can make a close copy at home. This Crispy Pickle Brine Chicken Sandwich uses a pickle juice brine to season and tenderize the chicken, an egg wash for a craggy crust, and a simple seasoned flour coating with a touch of powdered sugar for golden color. It takes about 95 minutes including brining time, but only about 35 minutes of that is hands-on. Pair it with my Creamy Sandwich Sauce for the full effect.
Table of Contents
Why This Crispy Chicken Sandwich Works
- Brined for flavor and tenderness: pickle juice and milk season the chicken through and help keep it juicy.
- Thin cutlets cook evenly: slicing the breasts in half and pounding them thin means the crust turns golden while the center cooks through.
- A crust that stays crisp: the egg wash and seasoned flour create a craggy coating that holds up to the bun and pickles.
- Balanced sweet, salty, and tangy: a bit of powdered sugar in the flour balances the pickle brine.
Brining works because salt changes the structure of the muscle proteins so the chicken holds more moisture as it cooks. The acid in the pickle juice also softens the surface slightly, which is why you should not brine for much longer than four hours.
Ingredients for Crispy Pickle Brine Chicken Sandwiches
For the chicken and brine:
- 2 large boneless, skinless chicken breasts (about 1 pound total)
- 1 cup dill pickle juice (not sweet pickle juice)
- 1/2 cup milk or buttermilk
For the egg wash:
- 1 large egg
- 1/2 cup milk
For the coating:
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (optional)
For frying and serving:
- About 3 cups peanut oil (or canola or vegetable oil), enough for 1 to 1 1/2 inches in the pan
- 4 soft buns, such as brioche or potato buns
- 2 tablespoons butter, for toasting the buns
- Dill pickle slices
- Mayonnaise or honey mustard, optional
How to Make Crispy Pickle Brine Chicken Sandwiches
Step 1: Slice and Pound the Chicken
Slice each chicken breast in half horizontally to make 4 thin cutlets. Place them between sheets of plastic wrap and pound to an even 1/2-inch thickness, so they cook uniformly.
Step 2: Brine the Chicken
Whisk the pickle juice and 1/2 cup milk in a bowl or zip-top bag. Add the chicken, cover, and refrigerate for at least 1 hour, up to 4 hours. Do not brine longer, since the acid can make the surface mushy.
Step 3: Set Up the Breading Station
Whisk the egg and 1/2 cup milk in one shallow dish. In another, whisk together the flour, powdered sugar, paprika, salt, pepper, garlic powder, onion powder, baking powder, and cayenne.
Step 4: Coat the Chicken
Lift the chicken from the brine, let it drip, and pat it fairly dry. Dip each cutlet in the egg wash, then press it firmly into the flour mixture on both sides. For a craggier crust, spoon 1 tablespoon of the egg wash into the flour and stir with your fingers to make small clumps, then press the chicken into those. Rest the coated chicken on a rack for 5 to 10 minutes so the coating sets.
Step 5: Heat the Oil
Pour oil to a depth of 1 to 1 1/2 inches into a heavy skillet or Dutch oven and heat over medium-high heat to 350°F. Use a thermometer and adjust the burner to hold the temperature steady.
Step 6: Fry the Chicken
Carefully lower 2 cutlets at a time into the oil and fry for 3 to 5 minutes per side, until deep golden and the internal temperature reaches 165°F. The USDA recommends cooking poultry to 165°F, so check the thickest part. Do not crowd the pan, and let the oil come back to temperature between batches. Transfer the chicken to a wire rack set over a baking sheet.
Step 7: Toast the Buns and Assemble
Butter the buns and toast them cut side down in a skillet until golden. Spread with mayonnaise or sauce if you like, add the chicken, top with pickle slices, and close the sandwich.
How to Serve Crispy Pickle Brine Chicken Sandwiches
Serve them hot with extra sauce for dipping, waffle fries or crispy potato wedges, and a cool side. My Creamy Coleslaw adds crunch and tang. You can also add lettuce, tomato, and a slice of cheese for a deluxe version. If you want a bigger fried chicken dinner, try my Southern Fried Chicken next.
How to Store and Reheat Leftovers
Store the cooked chicken separately from the buns and pickles. Cool it, then refrigerate in an airtight container within 2 hours. It keeps for up to 3 to 4 days. Reheat on a wire rack in a 400°F oven or an air fryer at 375°F for 5 to 8 minutes, until hot at 165°F and crisp again. A microwave will make the crust soft. You can freeze the brined, uncooked cutlets for up to 2 months; thaw in the refrigerator before breading and frying.
Tips and Variations
- Pound the chicken to an even thickness so the crust does not burn before the center cooks.
- Use dill pickle juice only. Sweet or bread-and-butter pickle juice changes the flavor.
- Do not brine for more than 4 hours, since the acid softens the chicken surface.
- Keep the oil at 350°F. If it is cooler, the chicken turns greasy, and if it is hotter, the crust darkens too fast.
- Rest the coated chicken for 5 to 10 minutes before frying so the breading adheres.
- Make a spicy version by adding 1/2 teaspoon more cayenne to the flour and a spoonful of hot sauce to the brine.
- Cook it in an air fryer by spraying the breaded cutlets well with oil and cooking at 375°F for 10 to 12 minutes, flipping once, until 165°F.
- For nuggets, cut the chicken into 1-inch pieces and fry for 2 to 3 minutes per side.
Frequently Asked Questions
Do I have to use peanut oil?
No, but it has a high smoke point and a neutral flavor that suits frying. Canola or vegetable oil also work.
Why is my breading falling off?
The chicken may have been too wet, or the coating did not have time to set. Pat the chicken lightly, press the flour on firmly, and rest it for a few minutes before frying.
Can I make this without pickle juice?
Yes. Brine the chicken in 1 cup of milk with 1 teaspoon of salt for 30 minutes to a few hours.
Can I make the sandwiches ahead?
You can brine the chicken ahead of time. Fry it just before serving for the best crunch.
How do I know the oil is ready?
Use a deep-fry thermometer and aim for 350°F. A pinch of flour should sizzle quickly without burning.
Crispy Pickle Brine Chicken Sandwich
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound) Sliced in half horizontally and pounded to 1/2 inch.
- 1 cup dill pickle juice Not sweet pickle juice.
- ½ cup milk or buttermilk For the brine.
- 1 large egg For the egg wash.
- ½ cup milk For the egg wash.
- 1 cup all-purpose flour
- 1 tablespoon powdered sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper Optional.
- 3 cups peanut oil Or canola or vegetable oil; 1 to 1 1/2 inches deep.
- 4 soft buns (brioche or potato)
- 2 tablespoons butter For toasting the buns.
- dill pickle slices
- mayonnaise or honey mustard Optional.
Instructions
Cooking
- Slice each chicken breast in half horizontally and pound the cutlets to an even 1/2-inch thickness.
- Whisk the pickle juice and 1/2 cup milk, add the chicken, cover, and refrigerate 1 to 4 hours.
- Whisk the egg and 1/2 cup milk in one dish. In another, whisk the flour, powdered sugar, paprika, salt, pepper, garlic powder, onion powder, baking powder, and cayenne.
- Lift the chicken from the brine, pat fairly dry, dip in the egg wash, and press firmly into the flour mixture. Rest on a rack 5 to 10 minutes.
- Heat 1 to 1 1/2 inches of oil in a heavy skillet or Dutch oven to 350°F.
- Fry 2 cutlets at a time for 3 to 5 minutes per side until deep golden and 165°F inside. Drain on a wire rack.
- Butter and toast the buns cut side down until golden. Assemble with chicken, pickles, and mayonnaise or sauce.
