A crispy fried chicken sandwich made from pickle-brined chicken thighs that are double-dredged for maximum crunch and finished with a spicy hot oil sauce. The brine and double-dredging technique create an exceptionally crunchy exterior while keeping the meat juicy inside.
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Pour pickle juice into a large bowl and add the chicken thighs, ensuring they are fully submerged.
Cover and marinate in the refrigerator for at least 2 hours.
Remove the chicken from the brine and place on a wire rack to drain.
In a medium bowl, whisk together the eggs, buttermilk, and hot sauce to create the wet batter.
In a separate bowl, combine the all-purpose flour with half of the hot chicken spice blend.
Dredge a piece of chicken in the flour mixture, then dip it into the wet batter, and finally dredge it again in the flour mixture for a thick coating.
Place the breaded chicken on a wire rack and repeat with the remaining pieces.
Heat about 1-2 inches of vegetable oil in a cast iron skillet to 325°F.
Carefully place the chicken in the hot oil and fry for about 15 minutes, flipping halfway through, until golden brown, crispy, and cooked through.
Remove the cooked chicken and let it drain on a clean wire rack.
To make the hot oil sauce, carefully ladle about 1/2 cup of the hot frying oil into a heatproof measuring cup. Stir in the remaining half of the hot chicken spice blend.
Toast the brioche buns. Spread mayonnaise on the bottom bun and top with dill pickle slices.
Place a piece of fried chicken on the pickles.
Spoon the hot oil sauce over the chicken.
Top with the other half of the bun and serve immediately.
Store leftover fried chicken in an airtight container in the fridge up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness; do not microwave.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Thighs stay juicier when fried and have more flavor than breasts. They also tolerate the brine and frying process better without drying out.
You can single-dredge, but double-dredging is what creates the signature extra-crispy shell on this sandwich. It's worth the extra step.
The recipe calls for brining in pickle juice; aim for 2–4 hours minimum for flavor and moisture, or overnight for best results.
Fry the chicken fresh for optimal crispness. You can brine the chicken up to 24 hours ahead, and toast the buns just before serving.
Maintain oil at 350°F for even cooking and crispiness. Use a thermometer to avoid temperature swings that affect texture.
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