Pickle Brined Fried Chicken Sliders (Printable version)
Crispy pickle-brined chicken on soft buns with zesty mayo, mustard, and crunchy toppings.
# What you need:
→ Chicken and Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into slider-sized pieces
02 - 1 cup dill pickle brine (from jarred pickles)
03 - 1 tablespoon hot sauce (optional)
→ Breading
04 - 1¼ cups all-purpose flour
05 - ⅓ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper
→ Frying
11 - 2 cups vegetable oil (for frying)
→ Assembly
12 - 8 slider buns
13 - 8 dill pickle slices
14 - 4 lettuce leaves, halved
15 - 4 tablespoons mayonnaise
16 - 1 tablespoon Dijon mustard
# How To:
01 - Place chicken pieces in a non-reactive bowl and submerge in pickle brine along with hot sauce. Cover tightly and refrigerate for at least 2 hours; overnight marination yields the most flavorful results.
02 - In a large mixing bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until evenly combined.
03 - Remove chicken from the brine and discard the used liquid. Pat each piece thoroughly dry with paper towels, then coat generously in the seasoned flour mixture, pressing firmly to ensure full adhesion.
04 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F. Working in batches to avoid overcrowding, fry chicken pieces for 4 to 6 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a paper towel-lined plate to drain.
05 - Stir together mayonnaise and Dijon mustard in a small bowl. Spread the mixture onto both halves of each slider bun. Layer on a lettuce half, a piece of fried chicken, and a dill pickle slice. Crown with the top bun.
06 - Serve the sliders immediately while the chicken is still hot and the coating is at peak crispness.
# Expert Advice:
01 -
- The pickle brine works like a magic marinade, tenderizing the chicken while infusing it with a tangy dill flavor that penetrates deep into every bite.
- Cornstarch in the breading creates an incredibly light, shatteringly crisp crust that stays crunchy even after sitting on a platter for a while.
02 -
- Do not skip patting the chicken dry after marinating, because wet chicken means gummy breading that slides right off during frying.
- Keep the oil temperature steady by frying in small batches, since overcrowding drops the heat and turns your crispy chicken greasy and heavy.
03 -
- Save the pickle brine from every jar you empty and freeze it in ice cube trays so you always have marinade ready for a quick batch.
- Double dredge by dipping the floured chicken back into a splash of brine and then into the flour again for an extra thick, crunchy crust that rivals any restaurant version.