Pickle Brined Fried Chicken Sliders (Printable)
Crispy pickle-brined chicken on soft slider buns — tangy, juicy, and golden brown comfort food perfection.
# Ingredient List:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken thighs or breasts, cut into slider-sized pieces
02 - 1 cup dill pickle brine (from a jar of pickles)
03 - 1 teaspoon hot sauce (optional)
→ Breading
04 - 1 cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 cup buttermilk
→ For Frying
12 - Vegetable oil, for deep frying
→ Slider Assembly
13 - 8 slider buns
14 - 8 dill pickle slices
15 - ¼ cup mayonnaise
16 - Lettuce leaves
# Steps:
01 - In a bowl, combine chicken pieces, pickle brine, and hot sauce if using. Cover and refrigerate for at least 2 hours, up to 8 hours for best flavor penetration.
02 - Remove chicken from the brine and pat thoroughly dry with paper towels to ensure the breading adheres properly.
03 - In one shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the buttermilk into a separate shallow bowl.
04 - Dip each chicken piece into the flour mixture, then into the buttermilk, then back into the flour mixture, pressing firmly to ensure full even coverage on all sides.
05 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F. Use a thermometer to monitor the temperature for consistent results.
06 - Carefully lower chicken pieces into the hot oil in batches, avoiding overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on a wire rack set over a paper towel-lined plate.
07 - Lightly toast the slider buns in a dry skillet or under a broiler until golden on the cut sides.
08 - Spread a thin layer of mayonnaise on each bun bottom. Layer a lettuce leaf, a piece of fried chicken, and a dill pickle slice on top. Cover with the bun tops and serve immediately while warm.
# Expert Advice:
01 -
- The pickle brine works like magic, tenderizing the meat while injecting a tangy depth that nobody can quite identify but everyone loves.
- Double dipping in flour and buttermilk creates a crust so shatteringly crisp it actually makes a sound when you bite through it.
02 -
- Do not skip patting the chicken dry after marinating because wet chicken means the breading falls off in the oil and you end up with naked chicken and floating crumbs.
- Keep the oil at 350 degrees between batches by adjusting the heat, because oil that is too hot burns the crust before the chicken cooks and oil that is too cool makes everything greasy.
03 -
- Chicken thighs are far more forgiving than breasts when frying because the higher fat content keeps them juicy even if you accidentally leave them in the oil a minute too long.
- Letting the breaded chicken rest for five minutes on a sheet pan before frying helps the coating adhere so you do not watch your beautiful crust detach and sink into the oil.