Description
A mouthwatering pickle-brined fried chicken sandwich with crispy chicken, creamy mayonnaise, and crunchy slaw, all nestled in a soft brioche bun.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 brioche buns
- 4 tablespoons mayonnaise
- 4 leaves green leaf lettuce
- 2 cups coleslaw mix
- 3 tablespoons mayonnaise (for slaw)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices thick-cut dill pickles
- 1 tablespoon chopped fresh chives (optional)
- Oil for frying (peanut, vegetable, or canola)
Instructions
- Marinate the chicken: Place the chicken thighs in a mix of pickle juice and refrigerate for at least 1 hour, preferably overnight.
- Prepare the slaw: In a bowl, combine coleslaw mix, 3 tablespoons of mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir well and chill.
- Make the dredge: In a shallow dish, whisk together the flour, cornstarch, Cajun seasoning, garlic powder, and paprika.
- Fry the chicken: Heat oil in a skillet to 350°F. Pat chicken dry, dredge in the flour mixture, and fry for 5-6 minutes on each side until golden and cooked through.
- Toast the buns: While chicken cools, toast the brioche buns and spread mayonnaise on the bottom half. Layer with lettuce, fried chicken, slaw, and pickles. Top with the bun and serve immediately.
Notes
Marinate the chicken overnight for best flavor. Use a meat thermometer to ensure chicken reaches 165°F.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg