Crispy Pickle-Brined Chicken

These crispy pickle brined chicken sandwiches offer a lighter take on the classic fried chicken sandwich without sacrificing any of the flavor and crunch. The brined chicken soaks up pickle juice, creating a juicy, flavorful bite that crisps up beautifully whether you use an air fryer or your oven. Topped simply with lettuce, tomato, pickles, and a touch of light mayo on a soft roll, this recipe has become a go to when you want a satisfying sandwich that feels indulgent but is better for you.

I first tried this recipe when craving a Chick fil A style chicken sandwich but didn't want to go out. Now it's a regular in our meal rotation because my family loves the crisp texture and tangy pickle flavor.

Ingredients

• Pickle juice: from a 20 ounce jar of kosher dill pickles, adds a vibrant tang and tenderizes the chicken, strained to remove any bits
• Boneless skinless chicken breasts: trimmed into cutlets so they cook quickly and stay juicy inside with a crispy outer crust
• Buttermilk: helps the chicken coating stick and adds moisture for tender chicken
• Panko breadcrumbs: create the crispy crust that mimics fried chicken's texture
• Garlic powder and paprika: add depth and subtle warmth to the breading
• Light mayonnaise: balances the sandwich with creaminess without too much fat
• Soft sandwich rolls: potato rolls are recommended for their slightly sweet, pillowy texture that holds up to juicy chicken
• Fresh lettuce and tomato slices: for crunch and freshness that contrast the fried chicken
• Tip: choose fresh chicken breasts that are firm and pink and pick good quality kosher dill pickles for a signature briny punch

Instructions

Sauté the Aromatics and Prepare the Brine:

Soak the chicken cutlets in the pickle juice mixed with buttermilk for at least one hour or preferably overnight in the refrigerator. This brine infuses flavor and keeps the chicken moist when cooked. Strain the pickle juice before using to keep the coating crisp and avoid sogginess.

Prepare the Coating:

Combine the panko breadcrumbs with garlic powder and paprika in a shallow dish. Make sure the mixture is evenly blended to ensure every bite is flavorful.

Bread the Chicken:

Remove the chicken from the brine, letting excess liquid drip off. Dredge each piece in the breadcrumb mixture, pressing gently so the coating adheres well and forms a crust that will crisp up perfectly.

Cook the Chicken:

For air fryer cooking, preheating is optional depending on your model. Arrange the breaded chicken cutlets in a single layer in the air fryer basket and cook at 400 degrees Fahrenheit for about 10 minutes, flipping halfway. The chicken should be golden brown and crispy outside and cooked through inside. For oven cooking, place cutlets on a wire rack set over a baking sheet and bake at 425 degrees Fahrenheit for 20 to 25 minutes until crisp and juicy.

Assemble the Sandwich:

Spread light mayonnaise on the sandwich rolls, layer on a chicken cutlet, add fresh lettuce, sliced tomato, and extra pickles to taste. Top with the other half of the roll and enjoy immediately for the best texture.

I have fond memories of my family gathering around the kitchen table, eagerly biting into these sandwiches and sharing laughter late into the evening. The bright pickle flavor combined with crispy crust never fails to bring smiles around our house.

Storage Tips

Store leftover cooked chicken cutlets in an airtight container in the refrigerator for up to three days. To reheat, place the cutlets back in the air fryer at 350 degrees Fahrenheit for about five minutes to revive the crisp exterior without drying the meat. The sandwiches are best assembled fresh to keep the rolls soft and toppings crisp.

Ingredient Substitutions

If you don't have buttermilk, use regular milk with a teaspoon of vinegar or lemon juice added, allowing it to sit for five minutes before using. Panko breadcrumbs can be replaced with crushed cornflakes or regular breadcrumbs for a different texture but still good crunch. For the brine, any dill pickle juice works fine. Homemade pickle juice can be used but taste it beforehand to adjust seasoning levels.

Serving Suggestions

Serve these sandwiches alongside a simple green salad or crispy baked fries for a casual weeknight dinner. Pickled vegetables or coleslaw also make great complements, adding fresh, tangy crunch that balances the richness of the chicken.

These sandwiches deliver big flavor and satisfying crunch while staying lighter than traditional fried versions. Serve them fresh and enjoy the tangy pickle bite.

FAQs About This Recipe

→ What is the benefit of pickle brining the chicken?

Pickle brining infuses the chicken with tangy, salty flavors while helping retain moisture, resulting in juicier, flavorful meat.

→ Can I use the oven instead of an air fryer?

Yes, the oven is a great alternative if you don’t have an air fryer. The chicken will still be crispy and delicious, though slightly less crisp than air frying.

→ Should I preheat the air fryer before cooking?

Preheating depends on your air fryer brand. Some models recommend it, but many can cook well without preheating. Check your manual for best results.

→ What type of bread works best for serving?

Soft sandwich rolls, like potato rolls or hamburger buns, complement the crispy chicken and add a tender, flavorful base for serving.

→ How can leftovers be reheated for best texture?

Reheat chicken cutlets in the air fryer at 350°F for about 5 minutes to restore crispiness while warming through.

→ Can different pickle brands be used for brining?

Yes, any good dill pickle juice works well, though Claussen kosher dill pickles are preferred for their strong flavor.