I don’t even like pickles. So who knew how utterly addictive this Pickle Brined Fried Chicken would be? I did know that brining works wonders on chicken, tenderizing the meat and deeply infusing it with moisture and flavor. Turns out the liquid from a jar of pickles is the perfect, ready-made brine, with all the acid from the vinegar and all the flavor from the spices and dill. All you have to do is pop open the jar and you’re on your way to juicy, mouthwatering fried chicken. And because it’s boneless, this chicken fries up in 6 minutes flat, making it less of a production than traditional fried chicken – which means you can enjoy hot, fresh fried chicken whenever the craving strikes.
I first stumbled on the concept of Pickle Brined Fried Chicken in the NY Times, and had already developed my own version of it before I got around to trying the cult-favorite chicken sandwich from Chick-fil-A. Chick-fil-A uses the pickle brine technique, and they do make a great chicken sandwich. But it’s nowhere near as good as the one you’re going to make at home with this recipe.
Like the NY Times version, mine uses boneless thighs – not breasts – for a huge improvement in juiciness and flavor. I didn’t like the idea of their pickle/caper mayonnaise and coleslaw topping though, so I’ve replaced them with spicy, creamy Comeback Sauce (a delicious and versatile, old-fashioned condiment that originated in Mississippi, where “y’all come back” is evidently the way to say goodbye).
While this chicken does make the best chicken sandwich, you don’t have to serve it in a sandwich. On a recent Saturday night I put together a casual-but-special menu featuring this chicken with the Comeback Sauce for dipping, and homemade Stovetop Mac and Cheese on the side.
Making this ahead and what to do with leftovers:
- The chicken can sit in the pickle brine for as little as one hour and up to 6 hours, and then in an optional buttermilk marinade for an additional 24 hours, so that gives you plenty of flexibility with the marinating time. To enjoy the chicken with a hot, crispy crust, fry it up just before serving.
- The best option for leftovers is to fry up only as much chicken as you plan to serve on the first day. Leave the remainder of the chicken marinating in the buttermilk until the following day. Let the oil cool, cover it, and leave it in the pot on the back of the stove overnight. The next day reheat the oil and fry the rest of the chicken, for “leftovers” that are just as hot, fresh and crispy as day one.
- What if you’ve already cooked it all? As is the case with traditional fried chicken, leftovers of Pickle Brined Fried Chicken taste fantastic cold or at room temperature. (Try it sliced over a salad.) I don’t usually condone reheating fried chicken, but because this version is boneless it does reheat a little more successfully than the classic: arrange the pieces on a baking sheet lined with foil and reheat at 300 degrees for about 20 minutes or until heated through, then turn on the broiler and broil both sides briefly to revive the crispy coating. Use up the leftover cooked chicken within 5 days
- Since the Comeback Sauce is made entirely from long-lasting condiments (mayonnaise, ketchup, hot sauce, etc.), it will keep for weeks in the fridge. In fact, why not make a double batch? It’s terrific on burgers, or as a spread on a turkey sandwich. Use it for dipping all kinds of finger foods and nibbles from French fries to chicken wings to mini crab cakes to…whatever else you can think of.
To see this chicken as part of a complete menu, including a game plan for timing and sequencing all the steps, check out my post for Saturday March 20, 2021.
Pickle Brined Fried Chicken with Comeback Sauce
Ingredients
- 6 boneless skinless chicken thighs (about 1½ pounds)
- ¾ cup of brine from a jar of dill pickles
- 1 cup buttermilk
- About 6 cups canola or other neutral oil
- 1½ cups all-purpose flour
- 6 tablespoons cornstarch
- 1 tablespoon onion powder
- Kosher salt
- 1 teaspoon freshly ground black pepper
- Comeback Sauce (recipe follows)
- Martin’s sandwich-size potato rolls, softened butter, Bibb lettuce leaves and pickle slices for sandwiches (optional)
Directions
- Step 1 Put the chicken thighs in a large zip-lock bag, pour in the pickle brine, and chill for at least 1 hour and up to 6 hours. After 6 hours, either proceed with cooking the chicken or, if you’re not ready to cook yet, pour off the brine and pour in the buttermilk. The chicken can continue to marinate in the buttermilk for several more hours or overnight. While the chicken marinates, make the Comeback Sauce and keep it chilled until needed.
- Step 2 Pour enough oil into a large heavy pot to reach a depth of 2 inches (a 5½ -quart enamel-coated cast iron pot such as a Le Creuset Dutch oven is ideal, and will take about 6 cups of oil). Clip on a deep fry thermometer. Heat the oil over medium high heat until it reaches a temperature of 375 degrees.
- Step 3 If the chicken is still in the pickle brine, pour off the brine and pour the buttermilk in. Combine the flour, cornstarch, 1 tablespoon onion powder, 1 teaspoon of black pepper, and 1 teaspoon of Diamond Crystal brand kosher salt (or ½ teaspoon Morton’s) in a large bowl. Line a large baking sheet with paper towels and keep it next to the stove.
- Step 4 When the oil is hot enough, fry the chicken in two batches. Pick up one chicken thigh from the buttermilk and dredge it in the flour mixture, smushing it into the flour to coat it thickly on both sides. Carefully lower the chicken into the oil. Repeat with 2 more thighs. The temperature will drop when the chicken is added, so keep an eye on the thermometer and adjust the burner under the pot, trying to keep the oil temperature between 325 and 350 degrees. Cook the chicken for 6 to 8 minutes, turning it every minute or two with tongs, until it’s deep golden brown and cooked through. Remove the chicken to the paper-towel-lined baking sheet to drain. Immediately sprinkle the hot chicken with kosher salt. Repeat with the remaining three thighs.
- Step 5 If you’re planning on making sandwiches, toast the rolls while the chicken is frying. Spread both cut sides of the rolls with softened butter and toast them until light golden brown, either on a baking sheet under the broiler, or cut side down in a non-stick skillet over medium heat. When the chicken is done, build the sandwiches starting with a piece of lettuce on the bottom half of each roll, topped with a piece of chicken, pickles if you like them, and the top of the roll spread with a generous smear of Comeback Sauce. Or, simply serve the chicken with the Comeback Sauce on the side.
Comeback Sauce
Ingredients
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons Heinz chili sauce
- 1 to 2 teaspoons hot sauce (such as Frank’s), to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
Directions
- Step 1 Stir all the ingredients together until well combined. Chill at least 2 hours and up to several weeks.
AMAZING! my husband is a chicken sandwich kind of sore… And he has looked all over for some of the best chicken sandwiches… He is a truck driver, so he’s been many places. He said hands-down this is absolute favorite! No, Restaurant can beat it! This is become one of our staples at home and we absolutely love it! Thank you so much for the recipe!
AMAZING! my husband is a chicken sandwich connoisseur… And he has looked all over for some of the best chicken sandwiches… He is a truck driver, so he’s been many places. He said hands-down this is absolute favorite! No, Restaurant can beat it! This is become one of our staples at home and we absolutely love it! Thank you so much for the recipe!
Thank you so much. Kelsi! My husband is a fried chicken sandwich lover, too, and I developed that recipe as a treat for him. I’m so glad you and your husband liked it too!