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Southern Crispy Chicken Sandwich

Featured in: The Stars of the Table

This Pickle-Brined Crispy Chicken Sandwich brings restaurant-quality Southern comfort food right to your kitchen. The magic starts with a tangy buttermilk and pickle juice marinade that not only tenderizes the chicken but infuses it with that signature subtle pickle flavor that makes these sandwiches irresistible. What sets this recipe apart is the special breading technique - mixing a bit of the brine into the flour mixture creates those perfect crispy, craggly edges that provide maximum crunch with every bite. The coating contains a touch of powdered sugar, a secret ingredient that helps achieve that golden-brown exterior. Served on a soft brioche bun with homemade sauce inspired by a certain famous chicken restaurant, crisp lettuce, and extra pickles, this sandwich hits all the right notes of savory, tangy, crunchy, and tender. While it takes some time to brine properly, the actual cooking is quick, and the results are well worth the wait for a truly crave-worthy sandwich.
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Updated on Sat, 15 Mar 2025 01:08:24 GMT
A sandwich with pickles and sauce. Pin it
A sandwich with pickles and sauce. | tasteofcook.com

Pickle brined crispy chicken sandwiches deliver that perfect combination of juicy interior and shatteringly crisp exterior that makes fried chicken so irresistible. The secret lies in the tangy pickle juice brine that not only seasons the meat throughout but also creates incredible tenderness. Served on a soft brioche bun with the perfect sauce, this sandwich rivals any fast food version while giving you complete control over ingredients and flavor.

I first discovered pickle brining after hearing about certain fast food chains using this technique. After experimenting with different ratios and timing, this version consistently produces chicken that has everyone at the table falling silent except for the occasional "wow" between bites. My brother in law who considers himself a fried chicken connoisseur declared it better than any restaurant version he's tried.

Brining Foundation Ingredients

  • Boneless chicken breasts: Create perfect sandwich portions
  • Tangy buttermilk: Tenderizes meat fibers beautifully
  • Pickle juice: Provides signature flavor and acidity
  • Kosher salt: Ensures proper seasoning throughout
  • Sugar: Balances acidity while promoting browning
  • Garlic powder: Adds savory depth without chunks
  • Black pepper: Provides gentle background warmth
  • Cayenne pepper: Contributes controlled heat level

Crispy Coating Components

  • All purpose flour: Forms the coating foundation
  • Cornstarch: Creates exceptional crispiness when fried
  • Powdered sugar: Promotes golden brown color
  • Garlic powder: Enhances savory flavor profile
  • Kosher salt: Ensures properly seasoned coating
  • Black pepper: Adds pleasant spice throughout
  • Cayenne pepper: Delivers subtle heat without overwhelming
  • Onion powder: Contributes aromatic savory notes

Perfect Preparation

Chicken Preparation:
Begin with chicken breasts at room temperature for even cooking. If breasts are very thick, butterfly or pound them to approximately half inch thickness for optimal cooking. This ensures the chicken cooks through before the coating burns.
Brine Creation:
Combine buttermilk, pickle juice, and all seasonings in a shallow dish, whisking thoroughly to distribute ingredients evenly. The acidity from pickle juice and buttermilk works to tenderize the meat while infusing flavor. Submerge chicken pieces completely, cover tightly, and refrigerate for minimum one hour or up to eighteen hours for deeper flavor penetration.
Breading Mixture:
Whisk flour, cornstarch, powdered sugar, and all seasonings in a wide, shallow bowl until completely combined. The addition of cornstarch creates a coating that becomes exceptionally crisp when fried while remaining light rather than heavy or dense.
Textured Coating:
Add one tablespoon of the wet brine directly into the dry mixture and whisk lightly. This creates small clumps that attach to the chicken during dredging, resulting in extra craggy texture and crispiness after frying. This professional technique makes a remarkable difference in the final texture.
Dredging Technique:
Remove chicken pieces from brine, allowing excess liquid to drip off briefly. Press firmly into the seasoned flour mixture, ensuring complete coverage with no wet spots. Flip and repeat, pressing firmly again to create a substantial coating. Place dredged pieces on a wire rack and allow to rest for ten minutes, which helps the coating adhere properly during frying.
Perfect Frying:
Heat oil to exactly 350°F using a reliable thermometer for accuracy. Carefully lower prepared chicken into hot oil and maintain temperature by adjusting heat as needed. Fry for five to seven minutes total, turning halfway through, until deeply golden and internal temperature reaches 165°F. Transfer to wire rack set over paper towels and sprinkle immediately with additional salt while hot.
Sandwich Assembly:
While chicken rests, toast buns lightly for textural contrast. Spread homemade sauce generously on both bun halves. Place crispy chicken on bottom bun, then layer with pickles, lettuce, and cheese if desired. Top with remaining bun half and serve immediately while chicken remains at peak crispiness.
A sandwich with lettuce, pickles, and chicken. Pin it
A sandwich with lettuce, pickles, and chicken. | tasteofcook.com

My family particularly loves the homemade sauce that accompanies these sandwiches. The combination of sweet honey, tangy mustard, and smoky BBQ sauce creates something magical that enhances the chicken perfectly. My daughter calls it "that orange sauce that makes everything better" and now requests it for nearly everything from roasted vegetables to breakfast potatoes.

Perfect Sauce Pairing

Combine mayonnaise, yellow mustard, honey, and BBQ sauce in a small bowl, whisking until completely smooth. Add sriracha if desired for gentle heat that complements the chicken beautifully. This versatile sauce keeps in refrigerator for up to one week in airtight container. Beyond sandwiches, it makes an excellent dipping sauce for fresh vegetables, french fries, or as spread for wraps and burgers.

Creative Variations

Transform this classic by substituting chicken thighs for even juicier results with richer flavor. For Nashville hot style, brush freshly fried chicken with mixture of melted butter and cayenne pepper before assembling sandwiches. Create Buffalo version by tossing fried chicken in wing sauce before building sandwich, then topping with blue cheese instead of standard sauce.

Storage Solutions

Keep leftover fried chicken in airtight container in refrigerator for up to three days. For best reheating results, place in 375°F oven on wire rack for approximately ten minutes until heated through and exterior recrisps. Avoid microwave reheating which creates soggy coating. Store sauce separately in refrigerator and assemble fresh sandwiches as needed.

A sandwich with pickles and mayonnaise. Pin it
A sandwich with pickles and mayonnaise. | tasteofcook.com

The beauty of this pickle brined crispy chicken sandwich lies in how it transforms humble ingredients into something truly special. While it might seem like several steps, each one serves an important purpose in creating that perfect balance of flavors and textures. I've found that taking the time to brine properly and maintain correct oil temperature consistently produces results that have friends and family asking when I'll make them again.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts for this sandwich?
Absolutely! The recipe actually mentions you can use either 4 chicken breast pieces or 4 thighs. Thighs will give you a juicier, more flavorful sandwich, while breasts provide a leaner option. Both work beautifully with the pickle brine.
→ Can I bake these instead of frying?
Yes, you can bake these at 425°F for about 15-20 minutes until the internal temperature reaches 165°F. Spray the breaded chicken with cooking spray before baking for better browning. The texture won't be quite as crispy as fried, but still delicious.
→ What kind of pickle juice should I use?
The best pickle juice comes from dill pickles (not sweet pickles). You can use the juice from any jar of dill pickles you have on hand. If you're a big fan of a particular brand of pickles, use that juice for a flavor you already know you love.
→ How do I know when the oil is at the right temperature without a thermometer?
If you don't have a thermometer, drop a small piece of bread into the oil. If it bubbles and browns in about 60 seconds, your oil is around 350°F and ready for frying. The oil should bubble gently around the chicken - if it bubbles too violently, it's too hot.
→ Can I make the chicken ahead of time?
Yes! You can fry the chicken up to 2 hours ahead and keep it warm in a 200°F oven on a wire rack over a baking sheet. For best results though, these sandwiches are most delicious when assembled and served shortly after frying.

Southern Crispy Chicken Sandwich

These Pickle-Brined Crispy Chicken Sandwiches feature extra crunchy chicken marinated in tangy pickle juice, served on soft brioche buns with homemade sauce and pickles.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes


Difficulty: Intermediate

Cuisine: Southern American

Yield: 4 Servings (4 sandwiches)

Dietary: ~

Ingredients

→ For the Pickle Brine

01 1 pound boneless, skinless chicken breasts, cut into 4 even pieces (or use 4 thighs if you prefer juicier meat)
02 ¾ cup buttermilk, the real stuff if you can find it
03 ⅓ cup pickle juice (straight from your jar of dill pickles)
04 1 teaspoon kosher salt (not table salt)
05 1 teaspoon sugar, just enough to balance the tang
06 1 teaspoon garlic powder
07 ½ teaspoon freshly ground black pepper
08 ¼ teaspoon cayenne pepper (optional if you're spice-sensitive)

→ For the Crispy Coating

09 ½ cup all-purpose flour
10 ½ cup cornstarch (the secret to extra crispiness!)
11 1 tablespoon powdered sugar (sounds odd, tastes amazing)
12 ½ teaspoon garlic powder
13 ½ teaspoon kosher salt
14 ¼ teaspoon black pepper
15 ¼ teaspoon cayenne pepper (skip if you want it mild)
16 ¼ teaspoon onion powder

→ For the Tangy Sauce

17 ⅓ cup good quality mayonnaise
18 2 tablespoons honey
19 2 tablespoons your favorite BBQ sauce
20 1 tablespoon yellow mustard
21 ½-1 tablespoon sriracha sauce (depending on how spicy you like it)

→ For Assembly

22 Vegetable or peanut oil for frying (enough for 3-4 inches in your pan)
23 4 soft brioche buns (potato rolls work great too)
24 Dill pickle slices (be generous!)
25 Crisp lettuce leaves
26 Slices of cheese (optional but delicious)
27 Coleslaw (optional for extra crunch)

Instructions

Step 01

In a medium bowl, whisk together the buttermilk, pickle juice, salt, sugar, garlic powder, black pepper, and cayenne until well combined. Add your chicken pieces, making sure they're fully submerged in the brine. Cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Let it work its magic for at least 1 hour, but if you can plan ahead, a longer brine of 4-18 hours will give you even more flavorful chicken. This is where all that pickle-y goodness gets into the meat!

Step 02

About 30 minutes before you're ready to cook, take the chicken out of the fridge to lose some of its chill. In a shallow dish (a pie plate works perfectly), whisk together the flour, cornstarch, powdered sugar, garlic powder, salt, black pepper, cayenne, and onion powder until well mixed. Here's the pro move: take about 1 tablespoon of the wet brine liquid from your chicken and drizzle it into the dry mixture. Use your fingers to work it in until you have some little clumps throughout - this creates those extra crunchy bits that make restaurant chicken so amazing!

Step 03

Remove each piece of chicken from the brine, letting the excess liquid drip off for a few seconds. Place it in the flour mixture and press down firmly on both sides, really making sure the coating sticks to every nook and cranny. Pick it up, give it a gentle shake to remove any excess flour, and set it on a baking sheet. Let the breaded chicken pieces rest for about 10 minutes - this drying time is crucial for creating that shatteringly crisp crust when you fry!

Step 04

While the chicken is resting, pour oil into a medium saucepan or Dutch oven to a depth of 3-4 inches and heat it to 350°F over medium heat. If you don't have a thermometer, you can test it by dropping in a small piece of bread - it should bubble energetically and turn golden in about 60 seconds. Working in batches to avoid crowding (which lowers the oil temperature), carefully lower each piece of chicken into the hot oil. Fry for 5-7 minutes total, flipping halfway through, until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack set over a baking sheet and immediately sprinkle with a pinch of kosher salt while still hot.

Step 05

While your chicken is frying or resting, whisk together the mayonnaise, honey, BBQ sauce, yellow mustard, and sriracha in a small bowl until smooth and well combined. Taste and adjust the seasoning - add more sriracha if you like it spicier, or a touch more honey if you prefer it sweeter. This sauce keeps well in the refrigerator for up to a week if you want to make it ahead of time.

Step 06

If you like your buns toasted (and who doesn't?), split them open and place cut-side down in a dry skillet over medium heat for about 30 seconds until golden and warm. Spread a generous amount of your special sauce on both the top and bottom bun. Place a piece of crispy chicken on the bottom bun, then layer on plenty of pickle slices, lettuce, cheese if using, and a spoonful of coleslaw if desired. Crown it with the top bun and serve immediately while the chicken is still wonderfully crunchy. Prepare for sandwich bliss!

Notes

  1. The pickle brine is the secret to that signature tangy flavor that makes these sandwiches so crave-worthy.
  2. The combination of flour and cornstarch creates a lighter, crispier coating than using flour alone.
  3. Adding a bit of the wet brine to the dry coating creates those perfect craggly, crunchy bits on the chicken.
  4. The powdered sugar in the breading helps achieve that perfect golden brown color when frying.

Tools You'll Need

  • Medium heavy-bottomed pot or Dutch oven for frying
  • Cooking thermometer (for checking oil temperature)
  • Wire rack and baking sheet
  • Shallow dishes for breading
  • Tongs for handling the chicken safely

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (buttermilk)
  • Contains gluten (flour, buns)
  • Contains eggs (in mayonnaise)