This fried chicken sandwich features a boneless chicken breast brined in pickle juice and buttermilk, then double-dredged and fried until crispy. Served on toasted sourdough, it delivers both juiciness and a satisfying crunch in every bite.
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Split the chicken breast in half horizontally to create two thinner cutlets. Place them in a large freezer bag.
Pour the pickle juice into the bag, seal it, and marinate in the refrigerator for 1.5 hours.
After marinating, remove the chicken from the pickle juice and place it in a mixing bowl. Pour the buttermilk over the chicken.
Season the chicken and buttermilk with salt, pepper, and garlic powder. Mix well to coat the chicken.
Cover the bowl and return to the refrigerator to marinate for at least another hour.
In a separate shallow dish, combine the flour, black pepper, smoked paprika, garlic powder, onion powder, and seasoned salt. Whisk to combine.
Pour enough vegetable oil into a large skillet to come about halfway up the sides of the chicken. Heat the oil to 350°F.
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour, pressing to adhere.
Place the dredged chicken on a wire rack and let it rest for 5 minutes.
Dredge the chicken in the flour a second time for an extra crispy coating.
Carefully place the chicken into the hot oil. Fry for about 10 minutes, turning every 2 minutes, until golden brown, crispy, and cooked through.
While the chicken is frying, melt the butter in another pan. Place the sourdough slices in the pan and toast one side until golden brown.
Once cooked, remove the chicken from the oil and let it drain on a wire rack.
To assemble, spread mayonnaise on the untoasted side of each slice of bread. On the bottom slices, layer lettuce, sliced tomato, and a piece of fried chicken.
Top with the remaining bread slices, cut in half if desired, and serve immediately.
Store fried chicken in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness. Assemble sandwich fresh to avoid sogginess.
Pickle juice's acidity and salt tenderize the chicken while infusing tangy flavor that complements the crispy coating and sourdough bread.
Coating the chicken twice in the seasoned flour mixture creates a thicker, crunchier crust that stays crispy even after it cools slightly.
Yes, but increase brining and frying time by 5–10 minutes to ensure the thicker meat cooks through without burning the coating.
Assemble the sandwich immediately after frying and toasting the sourdough; avoid adding wet toppings like tomato or sauce until ready to eat.
Store fried chicken in an airtight container in the refrigeridge for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness.
