Pickle Brined Chicken Sliders (Print Version)
Crispy pickle-brined chicken on soft slider buns with tangy crunch. Ultimate bite-sized comfort food.
# What You Need:
→ 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
→ Frying
12 - Vegetable oil, for deep frying (about 4 cups)
→ Slider Assembly
13 - 8 slider buns
14 - 8 dill pickle slices
15 - ¼ cup mayonnaise
16 - Lettuce leaves
# Directions:
01 - In a mixing bowl, combine the chicken pieces, pickle brine, and hot sauce if using. Cover tightly and refrigerate for at least 2 hours or up to 8 hours for deeper flavor penetration.
02 - Remove the chicken from the brine and pat each piece thoroughly dry with paper towels to ensure the breading adheres properly.
03 - In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Pour the buttermilk into a separate shallow bowl.
04 - Dredge each chicken piece in the flour mixture, then dip into the buttermilk, and return to the flour mixture for a second coating. Press firmly to ensure complete, even coverage on all sides.
05 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F, using a thermometer to monitor the temperature for consistent results.
06 - Carefully lower the breaded chicken pieces into the hot oil in small batches. Fry for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a wire rack or paper towel-lined plate to drain.
07 - Lightly toast the slider buns in a dry skillet or under a broiler until just golden on the cut sides.
08 - Spread mayonnaise on the bottom half of each bun. Layer on a lettuce leaf, a piece of fried chicken, and a dill pickle slice. Cap with the top bun halves and serve immediately while warm and crispy.
# Expert Tips:
01 -
- The pickle brine does something almost magical to the chicken, keeping it ridiculously juicy while adding a tangy depth you cannot replicate any other way.
- Double dredging in flour and buttermilk creates a crust so shatteringly crisp it practically sings when you bite into it.
02 -
- If your oil drops below 325 degrees the chicken will absorb grease and turn soggy instead of crisp, so use a thermometer and let the oil recover between batches.
- Resting the fried chicken on a wire rack instead of paper towels keeps the bottom crust from going soft and steamy.
03 -
- The cornstarch in the breading is not optional because it is the single biggest difference between a decent crust and one that crunches like glass.
- Letting the dredged chicken sit for five minutes before frying helps the coating set so it does not slide off in the oil.