Best 3 Pickle Brined Fried Chicken Sandwich Recipes

**Pickle-Brined Fried Chicken Sandwich: A Culinary Symphony of Flavor and Texture**

Welcome to a taste sensation that transcends the ordinary, where crispy indulgence meets tangy delight. Get ready to tantalize your taste buds with the Pickle-Brined Fried Chicken Sandwich, a harmonious blend of bold flavors and contrasting textures. This sandwich is a culinary masterpiece that combines the zesty tang of pickle brine with the succulent crunch of fried chicken, all nestled between soft, pillowy buns. But that's not all; the article offers a delectable array of recipes to elevate your sandwich experience to new heights. Discover the secrets behind making the perfect pickle brine, a secret weapon that infuses the chicken with incredible flavor and keeps it moist and juicy. Learn the art of creating a luscious comeback sauce, a creamy concoction that adds a touch of heat and complements the tangy pickle brine beautifully. And for those who crave a hint of sweetness to balance the savory flavors, a honey butter recipe is also included, creating a harmonious symphony of flavors in every bite. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy.

Let's cook with our recipes!

SOUTHERN LIVING'S BEST FRIED CHICKEN

Southern Living's Best Fried Chicken image

Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.

Provided by Julia Moskin

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon plus 1 teaspoon salt
1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
1 teaspoon black pepper
1 cup all-purpose flour
2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
1/4 cup bacon drippings (or use more oil)

Steps:

Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams

PICKLE-BRINED FRIED CHICKEN SANDWICHES WITH PICKLE SLAW

Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw image

Provided by Valerie Bertinelli

Categories main-dish

Time 3h20m

Yield 4 sandwiches

Number Of Ingredients 18

Ingredients

4 boneless, skinless chicken thighs
2 cups dill pickle juice
3/4 cup prepared tempura mix
1/2 cup tapioca flour
Kosher salt and freshly ground black pepper
1 1/4 cups club soda
Vegetable oil for frying
4 brioche buns, sliced in half
1/2 cup mayonnaise
Pickle Slaw (see recipe below)
5 cups packed shredded green cabbage
1/4 cup pickle juice
1 tablespoon vegetable oil
Kosher salt
2 tablespoons whole grain mustard
1/2 cup chopped dill pickle
1/2 cup chopped sweet onion
1 tablespoon chopped fresh dill

Steps:

Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.
After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.

PICKLE BRINE FRIED CHICKEN SANDWICH

Pickle Brine Fried Chicken Sandwich image

Don't throw out your pickle brine! That puckery, salty liquid makes the perfect chicken brine, infusing the meat with flavor and keeping it moist.

Provided by Food Network Kitchen

Time 4h30m

Yield 2 sandwiches

Number Of Ingredients 11

Ingredients

One 16-ounce jar dill pickle chips
2 boneless skinless chicken breasts (4 to 6 ounces each)
4 tablespoons mayonnaise
2 tablespoons BBQ sauce
2 tablespoons honey
2 tablespoons yellow mustard
2 cups cake flour
Kosher salt and freshly ground black pepper
4 large eggs
Oil, for frying
2 hamburger buns

Steps:

Drain the pickling liquid into a medium bowl, reserving the pickles separately. Add the chicken into the pickling liquid and cover. Refrigerate for 4 to 6 hours.
To make the sauce, combine the mayonnaise, BBQ sauce honey and yellow mustard.
Combine the flour, 1 teaspoon salt and a pinch of pepper in a medium bowl. Whisk together the eggs, 1 teaspoon salt and a pinch of pepper in a separate medium bowl.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Remove the chicken from the brine. Discard the brine. Dredge the chicken in the flour, then in the egg and then back in the flour. Fry the chicken until brown and crisp, 6 to 8 minutes. Remove onto a paper-towel-lined plate and season with a pinch of salt.
Build the sandwich with the buns (toasted with butter, if desired), chicken, a drizzle of sauce and pickles.

Tips:

Choose the right chicken: Brining helps tenderize the chicken, so start with a high-quality, boneless, skinless chicken breast or thigh.
Make sure to brine the chicken for at least 12 hours, or up to 24 hours: This will give the brine time to penetrate the chicken and flavor it all the way through.
Use a flavorful brine: The brine is what gives the chicken its flavor, so be sure to use a flavorful combination of ingredients. The recipe in the article uses a simple brine made with pickle juice, water, salt, sugar, and garlic powder, but you can also get creative and add other spices and herbs.
Be careful not to overcook the chicken: Overcooked chicken is tough and dry, so be careful not to cook it for too long. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken sandwich with your favorite toppings: The recipe in the article suggests serving the chicken sandwich with coleslaw, pickles, and spicy mayo, but you can also get creative and add your own toppings.

Conclusion:

Pickle-brined fried chicken sandwiches are a delicious and easy-to-make meal that are perfect for any occasion. By following the tips above, you can make sure that your pickle-brined fried chicken sandwiches turn out perfect every time.