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–+ servings

Super-Crispy Fried Chicken Sandwich

This super crispy chicken sandwich uses boneless, skinless chicken thighs that have been seasoned with a classic Southern fried chicken spice blend and a dill pickle brine to make sure the inside is moist and juicy while the outside is super crispy! The golden-brown chicken is then served on a toasted Brioche bun and topped with dill pickle chips, two sauces, and a cool, crunchy slaw!
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 8 hours
Total Time 8 hours 30 minutes
Course lunch, Main Course, sandwich
Cuisine American
Servings 4 sandwiches

Equipment

  • 1 Large bowl or Ziplock bag
  • 2 Medium bowls
  • 1 pot for frying
  • 1 tongs
  • 1 saute pan
  • 1 Thermometer

Ingredients
  

  • ½ cup Dill pickle juice / brine
  • 1 tbsp Salt
  • 1 tsp Paprika
  • ½ tsp Black pepper
  • ⅛ tsp Cayenne pepper
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • 4 each Boneless, skinless chicken thighs (Approximately 6 ounces each)
  • 2 each Eggs
  • 1 cup Panko breadcrumbs
  • As Needed Vegetable Oil (For frying)
  • 4 each Brioche hamburger buns
  • 4 tbsp Bang Bang Sauce (See recipe in blog)
  • 1 cup Coleslaw (See recipe in blog)
  • 4 tbsp Chick-fil-A sauce (See recipe in blog)
  • 24 each Dill pickle chips

Instructions
 

  • Stir together the pickle juice / brine, salt, paprika, black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl. Place the boneless, skinless chicken thighs in a gallon-size Ziploc plastic bag. Pour in the spiced pickle bring mixture, seal bag, and massage until chicken is evenly coated with the spiced bring mixture. Place the bag in the refrigerator and let marinate for at least 8 hours or overnight. If you are in a hurry, try to at least marinate for a minimum of 2 hours.
  • When ready to cook the chicken, pour the vegetable oil into a heavy and deep pot or Dutch oven and fill about halfway. Then heat the oil on medium high heat until it reaches a temperature of 350℉.
  • In a bowl, whisk the eggs together. Put the Panko breadcrumbs in another bowl. Remove chicken from the brine and discard the brine. Dredge the chicken thighs in the eggs, shaking off the excess. Then set the chicken into the Panko breadcrumbs and flip it a few times to thoroughly coat the outside surface. Place the fully breaded chicken thigh onto a plate or small sheet pan.
  • When the frying oil has reached 350℉, carefully place a breaded chicken thigh into the hot oil, making sure not to overcrowd the pan. Cook for approximately 5 minutes or until the Panko looks golden brown. Remove the cooked chicken from the oil when it has reached an internal temperature of 165℉ and place on to some absorbent paper covering a plate.
  • Brush an even layer of melted butter on each side of the Brioche buns and toast in a preheated sauté pan. Prepare or purchase the sauces and the coleslaw.
  • To assemble the sandwiches, spread a tablespoon of Bang Bang sauce on the toasted bottom bun. Top with a piece of the fried chicken and then a quarter cup of the prepared coleslaw. Spread a tablespoon of the Chick-fil-A sauce on the toasted top bun and top with 4 to 6 dill pickle chips. Place the top bun onto the covered bottom bun and serve.
Keyword Chicken, fried, sandwich
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