Pickle Brined Fried Chicken Sliders (Printable Version)
Crispy pickle-brined chicken on soft slider buns with tangy, zesty toppings for a flavor-packed bite.
# 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 a jar of 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 Make It:
01 - Place chicken pieces in a bowl and cover with pickle brine and hot sauce. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
02 - In a large bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until evenly distributed.
03 - Remove chicken from brine and discard the brine. Pat chicken dry with paper towels. Coat each piece thoroughly in the flour mixture, pressing firmly to ensure an even crust.
04 - Heat oil in a deep skillet or pot to 350°F. Fry chicken pieces in batches for 4–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.
05 - In a small bowl, mix mayonnaise and Dijon mustard until well combined.
06 - Spread the mayonnaise-mustard sauce on each slider bun. Layer lettuce, a fried chicken piece, and a pickle slice. Cap with the top half of the bun. Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The pickle brine works like magic on chicken thighs, keeping them incredibly juicy while adding a sneaky tang that people cannot quite identify but always love.
- These sliders are the ultimate party food because they are handheld, crispy, and disappear before you even set the platter down.
02 -
- Do not skip patting the chicken dry after brining because excess moisture is the enemy of a crispy crust and you will end up with soggy breading instead of that satisfying crunch.
- Resist the urge to crowd the pan because dropping too many pieces in at once drops the oil temperature and turns golden frying into greasy steaming.
03 -
- For a spicy variation that guests love, add a quarter teaspoon of cayenne pepper to the breading mixture and double the hot sauce in the brine for heat that builds with every bite.
- The most common mistake is frying at too low a temperature, so use a thermometer and wait for the oil to fully recover between batches.