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These Crispy Pickle-Brined Chicken Sandwiches are a lighter, homemade take on the classic fried chicken sandwich that everyone loves. The pickle brine adds a tangy, juicy flavor that really makes the chicken special while keeping it tender inside and perfectly crispy outside. Whether you choose to cook the chicken in your air fryer or oven, this recipe delivers a satisfying crunch without the heavy oil. These sandwiches have become a favorite in my house, especially when I want that crispy, flavorful bite without the fast-food guilt.
I first tried this recipe when craving a Chick-fil-A style sandwich but wanted something lighter. Now it’s a go-to for casual dinners, and even the kids can’t get enough of the pickle-brined chicken.
Ingredients
- Chicken cutlets: thin and even pieces cook quickly and stay juicy. Kitchen shears make trimming easier.
- Pickle juice: the secret to tender, flavorful chicken. Use juice from a quality dill pickle jar like Claussen if possible.
- Flour: for coating the chicken to create a crispy crust.
- Egg: helps the flour stick to the chicken.
- Seasonings: a simple mix with salt and pepper enhances the flavor without overpowering the brine.
- Sandwich rolls: soft rolls like Martin’s Potato Rolls complement the crispy chicken beautifully.
- Lettuce and tomato: fresh toppings add crunch and brightness.
- Light mayonnaise: adds creaminess without too many calories.
- Extra pickles: for more tanginess and a satisfying crunch in the sandwich.
Instructions
- Saturate the Chicken:
- Pour the pickle juice into a shallow dish. Submerge the chicken cutlets completely in the pickle juice. Cover and refrigerate for at least 30 minutes up to a few hours. This brining process infuses the chicken with flavor and keeps it juicy after cooking.
- Prepare the Dredging Station:
- In one shallow bowl place the flour mixed with salt and pepper. In another bowl beat the egg. These two steps form the base of the crispy coating for the chicken.
- Coat the Chicken:
- Remove each chicken cutlet from the pickle brine. Let excess brine drip off. Dip the cutlet in the egg wash making sure it is fully coated. Then press the chicken into the seasoned flour covering all sides with a nice even layer. Set coated cutlets aside on a plate for a few minutes to let the coating settle.
- Air Fryer Method:
- Place the coated chicken cutlets in a single layer in the air fryer basket. Cook at 400 degrees Fahrenheit for about 10 to 12 minutes flipping halfway through until the outside is golden brown and the chicken reaches 165 degrees Fahrenheit internally. This method ensures a crispy crust with less oil.
- Oven Method:
- Preheat your oven to 425 degrees Fahrenheit. Arrange the coated cutlets on a wire rack over a baking sheet. Bake for approximately 20 minutes until the chicken is cooked through and crispy on the outside. The wire rack allows air circulation to keep the breading crisp.
- Assemble the Sandwiches:
- Toast the sandwich rolls lightly if you like. Spread light mayonnaise on the buns stack on lettuce tomato slices the crispy chicken cutlets and extra pickles. Serve immediately for the best crunch and flavor.
My favorite ingredient in this recipe is definitely the pickle juice. It transforms simple chicken cutlets into mouthwatering sandwiches that always remind me of summer cookouts with family. This tangy twist brings an extra layer of nostalgia and fun to an otherwise straightforward chicken sandwich.
Storage tips
Store any leftover cooked chicken in an airtight container in the refrigerator for up to four days. When ready to eat reheat in the air fryer at 350 degrees Fahrenheit for about five minutes to bring back the crispiness. Avoid microwaving because it softens the crust.
Ingredient substitutions
If you don’t have pickle juice you can use a quick brine made with water vinegar salt and a pinch of sugar but the flavor won’t be quite the same. Any dill pickle juice works so use what is available but avoid sweet pickles for this particular recipe. If you cannot find chicken cutlets thin chicken breasts pounded to even thickness work just fine.
Serving suggestions
Serve these sandwiches with a side of baked sweet potato fries or a crisp green salad for a well-rounded meal. Add a little hot sauce or spicy mayo if you like a bit of heat.
These pickle brined chicken sandwiches are easy to make and deliver big flavor with less oil. Try the air fryer for the crispiest results.
Common Recipe Questions
- → What is pickle brining and why use it?
Pickle brining involves soaking chicken in pickle juice, which tenderizes the meat and imparts a tangy flavor, enhancing juiciness and taste.
- → Is air frying better than oven for cooking this chicken?
Air frying typically yields a crispier crust and cooks faster, while the oven provides even cooking with a slightly less crunchy exterior.
- → Can I use any type of pickles for the brine?
Yes, but kosher dill pickles are preferred as their brine offers a well-balanced tangy flavor that complements the chicken well.
- → How to reheat leftover chicken for best texture?
Reheat in an air fryer at 350°F for about 5 minutes to restore crispiness without drying out the meat.
- → What kind of bread works best with this chicken?
Soft sandwich rolls or potato rolls are ideal as they hold the chicken and toppings well while adding a tender bite.
- → Is preheating the air fryer necessary?
Preheating depends on your air fryer model; many brands do not require preheating, but a short run before cooking can ensure even heat.