Go Back

Dill Pickle Chicken Sandwich

Dill pickle chicken sandwich with brine-marinated, thick craggy fried chicken and tangy dill pickle sauce. Juicy chicken, crunchy shredded lettuce, and dill pickle chips stacked on toasted brioche buns for big briny flavor in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinate + chill 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Brine
  • 2 boneless skinless chicken breasts
  • 1.5 cup dill pickle juice from a jar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
Dredge
  • 1 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried dill
  • 2 large eggs
  • 0.25 cup pickle juice for egg wash
Dill Pickle Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp finely chopped dill pickles
  • 1 tbsp pickle brine
  • 1 tsp dried dill or 1 tbsp fresh
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 0.25 tsp salt and pepper to taste (adjust)
  • 0.25 tsp black pepper and salt to taste (adjust)
Assembly
  • 4 brioche buns toasted
  • 10 dill pickle chips use 8–12
  • 1 cup shredded iceberg lettuce
  • 0.5 cup neutral oil vegetable or canola

Equipment

  • 1 Dutch oven
  • 1 heavy skillet

Method
 

Marinate the chicken
  1. Place the halved chicken breasts in a zip-lock bag or bowl and pour in 1½ cups dill pickle juice, garlic powder, onion powder, and black pepper. Seal and refrigerate for at least 1 hour up to 8 hours.
Make and chill the dill pickle sauce
  1. In a bowl, combine mayonnaise, finely chopped dill pickles, pickle brine, dried dill, garlic powder, and lemon juice. Season with salt and pepper to taste, cover, and refrigerate until ready to use.
Set up the dredge
  1. In a shallow bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, and dried dill. Mix until evenly combined.
Prepare the egg wash
  1. In a second bowl, whisk the large eggs with ¼ cup pickle juice for the egg wash. Whisk until smooth and uniform.
Coat the chicken
  1. Remove chicken from brine and pat gently dry, leaving a little moisture so the coating sticks. Keep it lightly tacky, not completely dry.
Dredge, dip, then dredge again
  1. Dredge each chicken piece in the flour mixture, dip into the egg wash, then dredge in the flour mixture again for a thick, craggly crust. Press the coating in firmly.
Fry the chicken
  1. Heat 1½ inches of neutral oil in a heavy skillet or Dutch oven to 350°F. Fry chicken pieces 2 at a time for 4–5 minutes per side until deep golden and internal temperature reaches 165°F.
Rack and rest the fried chicken
  1. Transfer the fried chicken to a wire rack and do not stack. Let it rest briefly while you toast the buns.
Toast the brioche buns
  1. Toast the brioche buns cut-side down in a dry skillet until lightly golden, about 1 minute. Keep them from browning too far.
Assemble the sandwiches
  1. Spread a generous layer of dill pickle sauce on both halves of each bun. Cover each cut side evenly.
Layer for crunch
  1. Layer the bottom bun with shredded iceberg lettuce, place the hot crispy chicken on top, then pile on dill pickle chips. Cap with the top bun and serve immediately.

Notes

For best crunch, fry in small batches and keep the oil close to 350°F; don’t stack the chicken on the first rack—airflow helps the crust stay crisp. Store leftover fried chicken and toppings separately: refrigerate up to 3 days, and reheat chicken in a 425°F oven/air fryer until hot and crisp. Freeze fried chicken only (up to 2 months) and assemble fresh with lettuce and sauce. To make it lighter, use reduced-fat mayonnaise for the dill pickle sauce (taste stays briny, though slightly less rich).