Pickle Brined Fried Chicken Sliders (Printer-friendly)
Crispy pickle-brined chicken on soft buns with zesty toppings—a tangy, crunchy mini sandwich.
# What You Need:
→ Chicken and Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into slider-sized pieces
02 - 1 cup dill pickle brine
03 - 1 tablespoon hot sauce
→ 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
→ 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 Make It:
01 - Place the chicken pieces in a non-reactive bowl and pour the pickle brine and hot sauce over them, ensuring the chicken is fully submerged. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally overnight for the most pronounced flavor.
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 the chicken from the brine and discard the used marinade. Pat each piece thoroughly dry with paper towels. Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a complete and even coating on all sides.
04 - Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F. Carefully lower the breaded chicken pieces into the hot oil in small batches to avoid overcrowding. Fry for 4–6 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 excess oil.
05 - In a small bowl, stir together the mayonnaise and Dijon mustard until smooth. Spread the mixture generously on both halves of each slider bun. Layer the bottom bun with a piece of lettuce, a hot fried chicken piece, and a dill pickle slice. Cap with the top bun.
06 - Serve the sliders immediately while the chicken is still hot and the exterior remains crisp.
# Expert Tips:
01 -
- The pickle brine does something almost magical to the chicken, keeping it ridiculously juicy while lending a tangy undertone that people cannot quite place but always ask about.
- Slider sized means you can eat three without guilt, which makes everyone at the table happy and reaches for more.
02 -
- Patting the brined chicken completely dry before dredging is the difference between a crisp crust and a soggy mess that slides right off.
- Do not crowd the pan while frying because the oil temperature drops fast, and that is how you end up with greasy rather than shatteringly crisp chicken.
03 -
- Let the dredged chicken rest on a wire rack for five minutes before frying so the flour coating sets and does not wash off in the oil.
- Warm your serving platter in a low oven so the assembled sliders stay hot and crispy on the table long enough for everyone to grab one.