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Crispy Extra Crunchy Fried Chicken Sandwich Recipe Easy Homemade with Pickle Brine

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This fried chicken sandwich features juicy chicken tenderized in pickle brine and coated with a double-dipped extra crunchy breading, delivering a perfect balance of tangy flavor and satisfying crunch.

Ingredients

Scale
  • 1 cup dill pickle juice
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 large boneless, skinless chicken breasts (6–8 oz each)
  • 1/2 cup buttermilk (or plain yogurt as substitute)
  • 1 1/2 cups all-purpose flour (or half flour and half cornstarch)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Vegetable oil or peanut oil (about 4 cups for frying)
  • 4 soft sandwich buns (brioche or potato buns recommended)
  • Mayonnaise or spicy aioli (optional)
  • Thick-cut dill pickles
  • Leafy lettuce or shredded iceberg lettuce

Instructions

  1. Prepare the pickle brine by combining dill pickle juice, water, sugar, and kosher salt in a medium bowl. Stir until sugar and salt dissolve.
  2. Place pounded chicken breasts into the brine, cover, and refrigerate for at least 1 hour, ideally 2-3 hours.
  3. In a large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
  4. Remove chicken from brine and pat dry lightly with paper towels. Dip each piece into buttermilk, coating fully.
  5. Double dredge the chicken by dipping into the flour mixture, pressing firmly, then dipping back into buttermilk briefly, and again into the flour mixture for a thick crust.
  6. Heat oil in a skillet or Dutch oven to 350°F (175°C) to a depth of about 2 inches.
  7. Fry chicken breasts in batches for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  8. Remove chicken and drain on a wire rack over a baking sheet. Let rest for 5 minutes.
  9. Toast sandwich buns lightly in a dry skillet or oven until golden and slightly crisp.
  10. Assemble sandwiches by spreading mayonnaise or aioli on bun bottoms, adding lettuce, placing fried chicken on top, adding pickles, and capping with toasted bun tops. Serve immediately.

Notes

Maintain oil temperature at 350°F for best results. Use a wire rack to drain chicken to keep crust crispy. Double dredging creates extra crunch. For gluten-free, substitute flour with gluten-free blend and use gluten-free buns and pickles. Air fryer option: cook at 400°F for 12-15 minutes, flipping halfway. Reheat leftovers in oven on wire rack to preserve crunch.

Nutrition

Keywords: fried chicken sandwich, crispy fried chicken, pickle brine, extra crunchy, homemade sandwich, easy fried chicken, double dredge, comfort food

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