This juicy, pickle-brined fried chicken sandwich is of outstanding and incomparable quality, since it involves soaking chicken tenders in tangy pickle juice, and afterwards, they are dipped in batter and fried until they obtain a golden color.
Once these steps are completed, the chicken is juicy and has an outstanding flavor. Moreover, it has a crispy coating which, even after the sandwich is assembled, will continue to maintain its crunchy state.
Ingredients
For the Chicken:
- 1 pound chicken tenders.
- 2 cups dill pickle juice.
- 1 cup buttermilk.
- 1 teaspoon hot sauce.
- 1 teaspoon garlic powder.
- 1/2 teaspoon black pepper.
- For the Breading:
- 2 cups all-purpose flour.
- 1/2 cup cornstarch.
- 1 tablespoon paprika.
- 2 teaspoons garlic powder.
- 2 teaspoons onion powder.
- 1 teaspoon cayenne pepper (adjust to taste).
- 1 teaspoon salt.
- 1 teaspoon black pepper.
- 1/2 teaspoon dried thyme.
- For Frying:
- Vegetable oil or peanut oil (about 2 quarts for deep frying).
For the Sandwiches:
- 4 brioche buns, toasted.
- 1/2 cup mayonnaise.
- 2 tablespoons Dijon mustard.
- 1 tablespoon honey.
- 1 cup shredded lettuce.
- 8-12 dill pickle slices.
- 4 slices of tomato (optional).
Instructions
Brine the Chicken
The chicken tenders are the masterpieces of the meal; they are liked and appreciated by everyone.
Brining the chicken for 2-4 hours in pickle juice and garlic seasonings adds to the flavor and also makes the tenders juicier and more tender.
Place chicken in a bag, pour pickle juice over the chicken, and seal the bag in a dish.
Brining and preparing the Buttermilk Mixture
Make certain that the brine does not exceed the time span of 4 hours, as the acidity will start to break the chicken down too much.
At least 30 minutes before the chicken is to be fried, remove the chicken from the pickle brine and use paper towels to dry it.
Take a medium-sized bowl, and in it combine the buttermilk, hot sauce, garlic powder, and black pepper.
Add the chicken tenders to the mixture and turn each piece to ensure that they are all fully coated.
While preparing your breading station, let the chicken tenders sit in the buttermilk mixture.
With this technique of double marinating, the result will be a much extra tender and flavorful chicken.
Breading Station
For this, you will need a large, shallow dish, or pie plate, and in it you must whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and thyme.
The extra crisp coating that the cornstarch brings to the chicken is key, as it will even keep the coating crunchy after you assemble the sandwich.
Make certain to mix it all thoroughly, as this will guarantee an even coating of the spices throughout the flour.
Breading Each Chicken Tender
Taking one chicken tender at a time, remove it from the buttermilk mixture and let the excess buttermilk drip off
And keep the tender wet, one by one, take the moist chicken tenders and place them in the seasoned flour mixture
Coat the tenders with flour and keep them in a bowl designed for cooked chicken tenders.
Place them in all flour and disk in tightly and rest at a room temperature location for about five or ten minutes
This really helps with the adherence to the chicken tender to ensure it gets a nice and crunchy crust.
Why Is Oil Temperature Important
Fry a couple of chicken tenders at a time so that the oil temperature doesn’t drop too low.
This is very important to monitor so that the chicken doesn’t turn out with an oily and soggy exterior on the coating.
If you drop flour into the oil and it sits at the bottom, your oil is not ready.
If it sits at the bottom and doesn’t budge, let the oil cool off to get to a temperature to floats.
When you drop flour into the oil to test it, it is supposed to quickly float to the surface and sizzle, and sink, so keep an eye on it.
If your flour quickly sizzles and a bubble forms, it’s ready.
Fry the Chicken
Gently drop 2-3 chicken tenders into the hot oil, ensuring you do not overcrowd the pan, as this will lower the oil temperature too much.
Fry for 5-7 minutes, pulling the chicken out midway through for flipping.
The chicken tenders will be done when they are a deep golden brown, with an internal temperature reading of 165°F, and the amber coating is rippled and very crispy.
When the chicken is frying as it should be, it will contribute a vigorous sizzle to the frying symphony.
When the chicken is done, remove them with a slotted spoon or spider strainer
Place them on a wire rack set over a baking sheet; this will allow them to lose excess oil while cooling, and the coating will remain crispy.
When pulling chicken out, let the oil regain the proper temp for frying, which will take roughly a minute.
Make the Sauce
While the chicken tenders cool, grab a small bowl and whisk together the mayonnaise, Dijon mustard, and honey until you reach a smooth consistency.
This sauce is plain but will complement the tenders since it adds creaminess as well as a slight tangy sweetness to dance with the chicken’s pickly flavor.
If you want the sauce to be a bit sweeter, go for a tad more honey or a smidge less mustard.
Toasting the Buns
For the buns, slice the brioche in half, and put the pieces in a dry skillet over medium heat.
They should stay for around two minutes until they get a light golden colour.
Before placing them in the skillet, you can put a small amount of melted butter on the cut side of the buns for extra flavour.
Letting the buns toast for a bit will help to make sure they do not soak up all the sauce, chicken juices, and get soggy.
Spread And Serve
Honey-mustard mayonnaise should be spread on the top and bottom buns, followed by a small amount of shredded lettuce on the bottom bun.
Add two chicken tenders that have just been fried, along with two or three pickle slices and a slice of tomato, placing the top bun over top.
Press down a bit to seal the sandwich.
This sandwich should be very tall, and they will likely be impressed with how golden and crispy the chicken tenders they stacked are.
Recipe Notes
- Please do not skip resting time: Resting breaded chicken, frying, and resting after frying are all necessary. The first one makes the coating stick better, and the second makes the coating more set and crunchy while the chicken juices redistribute.
- Press the coating on: When breading, pack seasoned flour in and press it in with your fingers. The coating will turn out thicker and more substantial, and it will fry up crispier.
- Work in batches: Never overcrowd the frying pot. It will drop the oil temperature, resulting in greasy and unevenly cooked chicken. Better to fry in many batches and keep warm in a 200°F oven.
- Save that pickle juice: Never throw away pickle juice again. It is a great chicken, pork, and vegetable brine. It acidifies and tenderizes chicken, and the salt and pickle flavor everything.
Ingredient swaps
- No buttermilk? Just add one tablespoon of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes. You can also use plain yogurt with a bit of milk to thin it.
- Spice Level: Use anywhere from 1/2 to 2 teaspoons of cayenne pepper according to your spice preference. If you prefer very mild heat, go for 1/2 teaspoon for mild, or 1 teaspoon for medium heat. Feel free to add a bit of hot sauce to the mayo spread, also.
- Gluten-Free Option: You may opt for a 1:1 gluten-free flour blend in place of the all-purpose flour. The recipe already incorporates some cornstarch, which aids in producing a crispy coating while maintaining the desired texture.
- Chicken Cuts: If sandwich tenders are inaccessible, they’re the best shape for sandwiches. Otherwise, skinless boneless chicken breasts are also an excellent option. Pound it to an even 1/2 inch thick, or cut boneless thighs into strips.
- Different Pickles: Use bread and butter pickle juice for a sweeter option, or spicy pickle juice for extra heat in the chicken.
- Bun Options: While brioche buns are my favorite for the sweetness and softness, feel free to use potato buns, Kaiser rolls, or even Texas toast. Just be sure to toast up whatever you choose.
Storage and Reheating Pickle-Brined Fried Chicken Tender Sandwich
For up to 3 days in the fridge, store the fried chicken tenders in an airtight container, and store the buns and toppings separately.
Don’t assemble the sandwiches ahead of time, or they will get soggy.
How to Reheat
The most efficient method for reheating fried chicken while preserving the crispy coating is to place it in a 375°F oven for 10-15 minutes on a wire rack on top of a baking sheet.
The microwave is a poor ding option (soggy coating).
An air fryer works great too at 375°F for 5-7 minutes.
To get even crispier fried chicken, fry right before serving.
Chicken can be soaked in a brine for up to four hours in advance of frying.
Coating can also be completed in advance and refrigerated for up to 2 hours on a wire rack.
This also helps the coating adhere to the chicken to a greater degree.
How to Freeze
Chicken tender pieces can be breaded and (uncooked) placed on a baking sheet until completely frozen.
After the chicken is frozen, it can be stored in a ziplocked bag for up to 2 months.
When ready to be cooked, frozen chicken can be placed in the fryer (completing the fry from frozen, so be sure to add 2-3 minutes to the cooking time).
Pickle-Brined Fried Chicken Tender Sandwich
This juicy, pickle-brined fried chicken sandwich is of outstanding and incomparable quality, since it involves soaking chicken tenders in tangy pickle juice, and afterwards, they are dipped in batter and fried until they obtain a golden color.
Once these steps are completed, the chicken is juicy and has an outstanding flavor. Moreover, it has a crispy coating which, even after the sandwich is assembled, will continue to maintain its crunchy state.
Ingredients
- Ingredients
- For the Chicken:
- 1 pound chicken tenders.
- 2 cups dill pickle juice.
- 1 cup buttermilk.
- 1 teaspoon hot sauce.
- 1 teaspoon garlic powder.
- 1/2 teaspoon black pepper.
- For the Breading:
- 2 cups all-purpose flour.
- 1/2 cup cornstarch.
- 1 tablespoon paprika.
- 2 teaspoons garlic powder.
- 2 teaspoons onion powder.
- 1 teaspoon cayenne pepper (adjust to taste).
- 1 teaspoon salt.
- 1 teaspoon black pepper.
- 1/2 teaspoon dried thyme.
- For Frying:
- Vegetable oil or peanut oil (about 2 quarts for deep frying).
- For the Sandwiches:
- 4 brioche buns, toasted.
- 1/2 cup mayonnaise.
- 2 tablespoons Dijon mustard.
- 1 tablespoon honey.
- 1 cup shredded lettuce.
- 8-12 dill pickle slices.
- 4 slices of tomato (optional).
Instructions
Brine the Chicken
The chicken tenders are the masterpieces of the meal; they are liked and appreciated by everyone.
Brining the chicken for 2-4 hours in pickle juice and garlic seasonings adds to the flavor and also makes the tenders juicier and more tender.
Place chicken in a bag, pour pickle juice over the chicken, and seal the bag in a dish.
Brining and preparing the Buttermilk Mixture
Make certain that the brine does not exceed the time span of 4 hours, as the acidity will start to break the chicken down too much.
At least 30 minutes before the chicken is to be fried, remove the chicken from the pickle brine and use paper towels to dry it.
Take a medium-sized bowl, and in it combine the buttermilk, hot sauce, garlic powder, and black pepper.
Add the chicken tenders to the mixture and turn each piece to ensure that they are all fully coated.
While preparing your breading station, let the chicken tenders sit in the buttermilk mixture.
With this technique of double marinating, the result will be a much extra tender and flavorful chicken.
Breading Station
For this, you will need a large, shallow dish, or pie plate, and in it you must whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and thyme.
The extra crisp coating that the cornstarch brings to the chicken is key, as it will even keep the coating crunchy after you assemble the sandwich.
Make certain to mix it all thoroughly, as this will guarantee an even coating of the spices throughout the flour.
Breading Each Chicken Tender
Taking one chicken tender at a time, remove it from the buttermilk mixture and let the excess buttermilk drip off
And keep the tender wet, one by one, take the moist chicken tenders and place them in the seasoned flour mixture
Coat the tenders with flour and keep them in a bowl designed for cooked chicken tenders.
Place them in all flour and disk in tightly and rest at a room temperature location for about five or ten minutes
This really helps with the adherence to the chicken tender to ensure it gets a nice and crunchy crust.
Why Is Oil Temperature Important
Fry a couple of chicken tenders at a time so that the oil temperature doesn't drop too low.
This is very important to monitor so that the chicken doesn't turn out with an oily and soggy exterior on the coating.
If you drop flour into the oil and it sits at the bottom, your oil is not ready.
If it sits at the bottom and doesn't budge, let the oil cool off to get to a temperature to floats.
When you drop flour into the oil to test it, it is supposed to quickly float to the surface and sizzle, and sink, so keep an eye on it.
If your flour quickly sizzles and a bubble forms, it's ready.
Fry the Chicken
Gently drop 2-3 chicken tenders into the hot oil, ensuring you do not overcrowd the pan, as this will lower the oil temperature too much.
Fry for 5-7 minutes, pulling the chicken out midway through for flipping.
The chicken tenders will be done when they are a deep golden brown, with an internal temperature reading of 165°F, and the amber coating is rippled and very crispy.
When the chicken is frying as it should be, it will contribute a vigorous sizzle to the frying symphony.
When the chicken is done, remove them with a slotted spoon or spider strainer
Place them on a wire rack set over a baking sheet; this will allow them to lose excess oil while cooling, and the coating will remain crispy.
When pulling chicken out, let the oil regain the proper temp for frying, which will take roughly a minute.
Make the Sauce
While the chicken tenders cool, grab a small bowl and whisk together the mayonnaise, Dijon mustard, and honey until you reach a smooth consistency.
This sauce is plain but will complement the tenders since it adds creaminess as well as a slight tangy sweetness to dance with the chicken’s pickly flavor.
If you want the sauce to be a bit sweeter, go for a tad more honey or a smidge less mustard.
Toasting the Buns
For the buns, slice the brioche in half, and put the pieces in a dry skillet over medium heat.
They should stay for around two minutes until they get a light golden colour.
Before placing them in the skillet, you can put a small amount of melted butter on the cut side of the buns for extra flavour.
Letting the buns toast for a bit will help to make sure they do not soak up all the sauce, chicken juices, and get soggy.
Spread And Serve
Honey-mustard mayonnaise should be spread on the top and bottom buns, followed by a small amount of shredded lettuce on the bottom bun.
Add two chicken tenders that have just been fried, along with two or three pickle slices and a slice of tomato, placing the top bun over top.
Press down a bit to seal the sandwich.
This sandwich should be very tall, and they will likely be impressed with how golden and crispy the chicken tenders they stacked are.
Notes
Recipe Notes
- Please do not skip resting time: Resting breaded chicken, frying, and resting after frying are all necessary. The first one makes the coating stick better, and the second makes the coating more set and crunchy while the chicken juices redistribute.
- Press the coating on: When breading, pack seasoned flour in and press it in with your fingers. The coating will turn out thicker and more substantial, and it will fry up crispier.
- Work in batches: Never overcrowd the frying pot. It will drop the oil temperature, resulting in greasy and unevenly cooked chicken. Better to fry in many batches and keep warm in a 200°F oven.
- Save that pickle juice: Never throw away pickle juice again. It is a great chicken, pork, and vegetable brine. It acidifies and tenderizes chicken, and the salt and pickle flavor everything.
Nutrition Information:
Yield:
4Serving Size:
1 sandwich (2 chicken tenders per sandwich)Amount Per Serving: Calories: 780 kcalTotal Fat: 42ggCholesterol: 105mgmgSodium: 1,850mgmgCarbohydrates: 65ggProtein: 38gg