Pickle Brined Fried Chicken Sliders (Printable)
Crispy pickle-brined fried chicken tucked into soft slider 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 dill 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 and hot sauce. Cover tightly with plastic wrap and refrigerate for a minimum of 2 hours, or overnight for deeper flavor penetration.
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 marinade. Pat each piece thoroughly dry with paper towels. Dredge each chicken piece in the seasoned flour mixture, pressing firmly to ensure a complete, even coating on all surfaces.
04 - Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350°F. Carefully lower breaded chicken pieces into the hot oil in small batches to avoid overcrowding. Fry for 4 to 6 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
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 lettuce half, a piece of fried chicken, and a dill pickle slice. Cap with the top bun.
06 - Serve the sliders immediately while the chicken is still hot and the coating is at peak crispness.
# Expert Tips:
01 -
- The pickle brine does double duty, tenderizing the chicken while injecting it with a tangy depth that salt alone could never achieve.
- These sliders disappear so fast at gatherings that you will want to make a double batch before you even finish plating the first one.
02 -
- Do not skip patting the chicken dry after marinating or the breading will turn gummy instead of crispy.
- Let the oil come back up to temperature between batches because frying in cooled oil guarantees a greasy soggy result.
03 -
- Double dredge each piece by dipping it back into the brine briefly and then back into the flour for an extra thick crunchy crust.
- Use a thermometer to monitor the oil temperature because guesswork is the enemy of consistently crispy fried chicken.