Pickle Brined Chicken Sliders (Printable)
Tangy pickle-brined chicken, crispy fried and stacked on soft buns with zesty toppings.
# What You'll Need:
→ Chicken and Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into slider-sized pieces
02 - 1 cup pickle brine (from a jar of dill pickles)
03 - 1 tablespoon hot sauce (optional)
→ Breading
04 - 1¼ cups all-purpose flour
05 - ⅓ cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper
→ Frying
11 - 2 cups vegetable oil (for frying)
→ Assembly
12 - 8 slider buns
13 - 8 dill pickle slices
14 - 4 lettuce leaves, halved
15 - 4 tablespoons mayonnaise
16 - 1 tablespoon Dijon mustard
# Method:
01 - Place chicken pieces in a bowl and cover with pickle brine and hot sauce. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
02 - In a large bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper.
03 - Remove chicken from brine and discard the brine. Pat chicken dry with paper towels. Coat chicken pieces thoroughly in the flour mixture, pressing firmly to ensure an even crust.
04 - Heat oil in a deep skillet or pot to 350°F. Fry chicken pieces in batches for 4–6 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.
05 - In a small bowl, mix mayonnaise and Dijon mustard. Spread the sauce on each slider bun bottom. Layer with lettuce, a fried chicken piece, and a pickle slice. Cap with the top half of the bun.
06 - Serve immediately while hot and crispy for the best texture and flavor.
# Insider Tips:
01 -
- The pickle brine does something almost magical to the chicken, keeping it incredibly moist while adding a subtle tang that people cannot quite place but absolutely love.
- These sliders disappear faster than anything else at a party, and guests will corner you for the recipe before the night is over.
02 -
- Patting the chicken completely dry after brining is the difference between a crispy crust and a soggy mess, so do not skip this step.
- Do not crowd the pan when frying because the oil temperature drops fast and you end up with greasy chicken instead of crispy.
03 -
- Double dredge the chicken by dipping it back into a little brine then back into the flour for an outrageously crunchy crust that shatters when you bite into it.
- Toast the slider buns cut side down in a dry skillet for about thirty seconds before assembling because a warm, slightly crisped bun elevates the whole experience.