Pickle Brined Fried Chicken Sliders (Print View)
Tangy pickle-brined chicken, fried golden and crispy, served on soft slider buns for irresistible bite-sized comfort.
# What You Need:
→ Chicken & Marinade
01 - 1 lb 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 (about 4 cups)
→ Slider Assembly
13 - 8 slider buns
14 - 8 dill pickle slices
15 - 1/4 cup mayonnaise
16 - Lettuce leaves
# How to Make It:
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 - Take the chicken out of the brine and pat each piece thoroughly dry with paper towels to ensure the breading adheres properly.
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 flour mixture, then dip into the buttermilk, and return to the flour mixture for a second coating. Press firmly to ensure full, even coverage on all sides.
05 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F. Use a thermometer to monitor the temperature for consistent results.
06 - Carefully lower the breaded chicken pieces into the hot oil in small batches. Fry for 3 to 4 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F. Transfer to a wire rack set over a sheet pan to drain.
07 - Lightly toast the slider buns cut-side down in a dry skillet or under a broiler until just golden.
08 - Spread a thin layer of mayonnaise on the bottom half of each toasted bun. Layer on a lettuce leaf, a piece of fried chicken, and a dill pickle slice. Cap with the top bun half and serve immediately while warm and crispy.
# Expert Tips:
01 -
- The pickle brine works like magic, breaking down the chicken so every single bite stays incredibly juicy inside that shatteringly crisp crust.
- Sliders make everything more fun because people lose their manners and just grab with both hands, which is exactly how fried chicken should be eaten.
02 -
- Do not rush the marinating time because anything under two hours means the brine has not penetrated deeply enough to make a real difference in juiciness.
- Using a thermometer for the oil changed my fried chicken game completely, since guessing the temperature led to either burnt crust or greasy, undercooked centers too many times.
03 -
- Let the breaded chicken rest on a sheet pan for five minutes before frying so the coating sets and stops flaking off in the oil.
- A tablespoon of pickle juice mixed into the mayonnaise for spreading on the buns ties the whole flavor profile together beautifully.