Crispy Pickle Juice Chicken Sandwich

Instructions:

1. Pound the chicken to an even thickness. Marinate in pickle juice for 1 hour (or up to 4).
2. Whisk the buttermilk and egg together in one bowl.
3. In another bowl, mix the flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper.
4. Coat the chicken: dip into the dry mix → wet mix → back into the dry mix for extra crunch.
5. Fry in hot oil (350°F / 175°C) until golden, crispy, and cooked through, 6–8 minutes.
6. Place a slice of cheddar on the bottom bun and add the hot chicken so it melts perfectly.
7. Top with diced pickles or relish.
8. Add the top bun and serve immediately.

Variations

• Use pepper jack cheese for a spicy version.
• Add shredded lettuce and tomato for a “deluxe” twist.
• Swap brioche for potato rolls or sesame buns.
• Turn it into sliders using small buns and chicken tenders.

Tips

• Fry in batches so the oil stays hot and crispiness is guaranteed.
• For even more crunch, let the coated chicken rest for 10 minutes before frying.
• Add spicy mayo (mayo + hot sauce + honey) for a Nashville-Hot-inspired finish.
• Keep cooked chicken warm in a low oven while frying the rest.