Pickle Brined Chicken Sliders (Print Version)
Juicy fried chicken marinated in tangy pickle brine, served crispy on soft slider buns with pickles and mayo.
# What You Need:
→ Chicken & Marinade
01 - 1 pound 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 - 1/2 cup cornstarch
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 cup buttermilk
→ For Frying
12 - Vegetable oil, for deep frying
→ Slider Assembly
13 - 8 slider buns
14 - 8 dill pickle slices
15 - 1/4 cup mayonnaise
16 - Lettuce leaves
# How-To Steps:
01 - In a 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 proper breading adhesion.
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 seasoned flour mixture, then dip into the buttermilk, and return to the flour for a second coating. Press firmly to ensure complete, even coverage on all sides.
05 - Pour approximately 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 accurately.
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 cooked through to an internal temperature of 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 a thin layer of mayonnaise on the bottom half of each bun. Layer a lettuce leaf, a piece of fried chicken, and a dill pickle slice on top. Cap with the remaining bun halves and serve immediately while warm.
# Expert Tips:
01 -
- The pickle brine does all the heavy lifting for flavor and tenderness, no complicated marinades needed.
- Double dipping in flour creates a crust that shatters in the best way possible.
- Slider size means they cook faster and stay incredibly juicy inside.
02 -
- If your oil drops below 325 degrees the breading absorbs grease and turns heavy instead of light and crisp.
- Do not skip the cornstarch, because flour alone will never give you that shattering crunch.
03 -
- Let the breaded chicken rest on a sheet pan for 5 minutes before frying so the coating sets and does not slide off in the oil.
- Drain fried chicken on a wire rack instead of paper towels so the bottom stays as crispy as the top.