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Crunchy Pickle-Brined Chicken Sandwich

This Crunchy Pickle-Brined Chicken Sandwich is bursting with tangy, juicy, and crispy flavors—perfect for an irresistible lunch or dinner!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Keyword: Chicken, Easy, Pickle-Brined, Quick, Sandwich
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup breadcrumbs
  • 4 whole wheat sandwich buns
  • 1 cup lettuce washed and dried
  • 1 tomato sliced
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard

Instructions

Step 1: Brine the Chicken

  • Begin by placing the chicken breasts in a shallow dish or zip-top bag. Pour the dill pickle juice over the chicken, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor and tenderness.

Step 2: Prepare the Coating

  • In a medium bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to evenly distribute the spices. In a separate bowl, pour the buttermilk. In a third bowl, place the breadcrumbs.

Step 3: Bread the Chicken

  • Remove the chicken breasts from the brine and pat dry with paper towels. Dip each chicken breast first into the seasoned flour mixture, coating it lightly. Then dunk it into the buttermilk, allowing any excess to drip off. Finally, press the chicken into the breadcrumbs until fully coated. For an extra crunchy crust, you can repeat the buttermilk and breadcrumb step once more.

Step 4: Cook the Chicken

  • Heat a large skillet over medium heat with enough oil to cover the bottom (about 1/4 inch deep). Once hot, carefully place the breaded chicken breasts in the skillet. Cook for about 5-7 minutes on each side until the crust is golden brown and the chicken reaches an internal temperature of 165°F (75°C). Transfer to a paper towel-lined plate to drain any excess oil.

Step 5: Assemble the Sandwich

  • In a small bowl, mix together the mayonnaise and Dijon mustard to create a tangy spread. Toast the whole wheat buns lightly if desired. Spread the mayo-mustard mixture evenly on the top and bottom buns. Layer the bottom bun with fresh lettuce, then place the crispy chicken breast on top. Add sliced tomatoes, then crown with the top bun.

Step 6: Serve and Enjoy

  • Serve your Crunchy Pickle-Brined Chicken Sandwich immediately with your favorite sides. A crisp salad or classic fries make excellent companions for this flavorful sandwich.

Equipment

  • Shallow Dish
  • Zip-Top Bag
  • Medium Bowl
  • Large Skillet
  • Paper Towels
  • Small Bowl

Notes

  • For extra crunch, repeat the buttermilk and breadcrumb step when breading the chicken.
  • Use a meat thermometer to ensure chicken is cooked to 165°F (75°C) for safety and juiciness.
  • Store leftover chicken in an airtight container in the refrigerator for up to 3 days and reheat gently to preserve crispiness.