Pickle-Brined Fried Chicken Sandwich

We loved this with my slight mods 1. You only need the pickle mayo and pickle coleslaw. there is no need for more pickles on the sandwich. 2. Don't salt the coleslaw or the pickle mayo (pickle adds plenty). 3. No capers necessary for pickle mayo 4. halve the salt in the flour coating. 5. Don't butter buns (already super decadent) just toast in toaster oven. 6. Serve with a hot sauce (we used frank's red hot) it makes it extra good.

This was INCREDIBLE! My wife and I love to cook and this is honestly one of the best things to come out of our kitchen. Made a few minor adjustments just for personal preference. Would definitely not skimp on either the salt or butter... why would you?! - added Frank’s hot sauce to the mayo - double dipped the chicken (buttermilk, flour, buttermilk, flour) - served with only mayo and romaine, very simple, very delicious

I've made this family favorite as written at least ten times before. Tonight I rolled the dice and substituted red grouper for the chicken thighs. I followed the rest of the recipe faithfully. I must admit I was nervous plunking $35/lb. grouper into a pickle juice marinade, but the sandwiches were amazing. The pickle slaw and buttermilk batter did not drown out the taste of the fish (as I had feared), they enhanced it. I bet any firm white fish would work. This is a fabulous recipe.

Oh. My. Word. Frying food has always been incredibly intimidating to me, but this was shockingly easy. I used a Dutch oven and (cover you ears) an entire bottle of canola oil and the chicken came out PERFECTLY! Juicy, crispy, flavorful! I only marinaded the meat for an hour so I can only imagine how good it would be with longer time in the pickle juice. Hot sauce is a superb addition. I cooked it as is with no modifications and am eager to repeat it ASAP!! Happy cooking :)

Great recipe, followed it exactly. I used a big pickle jar instead of a plastic bag to marinate the chicken. Really looking at ways to not use plastic bags.

I use chicken thighs for almost everything chicken but I find the extra fattiness is a bit too rich & heavy in this sandwich. I prefer breasts in this application. The brine keeps everything moist, so no fear of drying it out. If you're comparing, both Chick-fil-A and Popeye's use chicken breasts.

I have not made this YET. However, I am already in love with all of it. (The preamble particularly nicely written. Mmmmm pickles!)

This was amazing. Didn’t change a thing. Kept thinking, “this is too much salt.” Nope. It’s delicious, sinful, soulful, home cooking. Enjoy. Husband said put mayo on top side of bun. I said I probably didn’t toast the bottom enough. We both still devoured with a box of Annie’s Deluxe Mac and cheese and a bag salad. This is what Sunday’s are made for.

We had this for dinner last night. My husband said it was the best fried chicken he’s ever had. It was 100 degrees here yesterday, but I went outside and did the deep frying on the cooktop next to our grill. I was hot, but we had no spatter mess and no oil odors in the house! My daughter said Chick-Fil-A brines their chicken in pickle juice. I don’t like CFA but this was excellent!

Making this again! This time with breast meat, cut into large fingers. Marinated for 4 hours. Made the pickle mayo, and added the onion to it. Then I used large lettuce leaves, slathered in pickle mayo, and put the strip of chicken in for a bread less dinner. OMG! So good!

Hardest part for us was making sure the oil temp stayed reasonably close to 325. Putting the chicken in dropped the temperature pretty drastically and we had to crank the heat back up on the first batch to get it right. Next time I'll keep the heat high and try to hit 325 on the way up before moderating it to keep it as close as possible. Thermometer was key! Neither of us talked after we served these up. Ten minutes of perfect silence broken only by the crunch of perfect fried shell. Amazing!

Used Bob's Red Mill 1-for-1 all purpose GF flour to make this gluten free. I nearly cried, it was so good. I haven't had a "real" chicken sandwich in over twelve years. This was better than I remember and my family all loved it.

Made this for July 4. Wow. So good. Didn’t butter the buns and used a pound and a half of boneless skinless chicken breast, but other than that, followed the recipe to a T. My teenagers gave it a 10 out of 10. My son and I added sriracha to the pickle mayo, which I recommend.

This recipe is spot on delicious when fried, but is also fabulous grilled, which we tried for the first time tonight!

This is a wonderful recipe. The only downside is that it's ruined ordering chicken sandwiches from restaurants for me - this one is better than what you can get eating out. If you need to impress someone (or apologize, or thank, or woo, or whatever), I'd recommend you make this. They also freeze well, so you can double the recipe and have a decadent treat waiting for you later. 10 minutes reheated from frozen in the air fryer and Bob's your uncle.