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Delicious pickle-brined fried chicken sliders served with pickles and sauce

Pickle-Brined Fried Chicken Sliders

Bright, tangy, and impossibly crunchy, these sliders bring together juicy chicken breasts and crispy coatings for an addictive meal or snack.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 sliders
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken breasts, boneless and skinless Aim for cuts that are about 4–6 ounces each.
  • 1 cup Pickle brine from jarred pickles Use a quality dill or garlic pickle brine for best results.
For the Dredging
  • 1 cup All-purpose flour Creates the base for crisp crust.
  • 1/3 cup Cornstarch Adds crunch to the crust.
  • 2 Eggs For the egg wash.
  • 1 cup Bread crumbs (plain or panko) Panko gives an extra-crispy shell.
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper, ground
For Assembly
  • 6 Slider buns
  • to taste Favorite condiments (mayonnaise, lettuce, pickles, etc.) Customize as per preference.

Method
 

Marination
  1. Place chicken breasts in a resealable bag or shallow dish and cover with pickle brine. Refrigerate for at least 2 hours or overnight for best flavor.
Prepare Dredge
  1. In a bowl, mix all-purpose flour, cornstarch, salt, and pepper until combined.
Egg Wash
  1. Beat eggs in a separate bowl until smooth and slightly frothy.
Coat Chicken
  1. Remove chicken from the brine, letting excess drip off. Dredge in the flour mix, dip in egg wash, and then coat with breadcrumbs. Set aside.
Fry Chicken
  1. Heat oil in a frying pan over medium-high heat until shimmering. Fry chicken for 6–7 minutes per side or until internal temperature reaches 165°F.
Drain & Assemble
  1. Transfer cooked chicken to a paper towel-lined plate to drain. Assemble on slider buns with desired condiments and serve warm.

Notes

Control oil temperature for even frying, and allow chicken to rest briefly before serving for optimal texture.