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Hey friends, Chef Hannah here—your apron-wearing, skillet-wielding, pickle-loving kitchen buddy. 🧂

Let’s talk about fried chicken sandwiches. You know the ones: crispy, juicy, golden brown, stacked between soft toasted buns with a couple of pickles and that perfect crunch that makes your whole day better. If you’ve ever stood in line at a food court, drive-thru, or chicken chain wondering how they make it so good—this is your moment.

Because you can make it at home… and I’m here to show you how.

This sandwich is everything a Sunday treat should be—crispy, juicy chicken, buttery toasted buns, and that satisfying, salty snap from a good dill pickle. It’s giving mall food court nostalgia meets backyard bistro. Add waffle fries or coleslaw on the side, and honey… you’ve got a full-on comfort food experience that rivals any fast-food favorite (without the mystery meat or 20-minute drive).

💛 Why You’ll Love This Sandwich

Let me break it down for you:

✅ That crunchy crust with all the right spices? Oh yes.
✅ Juicy chicken inside thanks to the pickle brine marinade (just trust me).
✅ Buttered, toasted buns—because flavor shouldn’t stop at the filling.
✅ Totally customizable—spicy, cheesy, saucy? Go wild.
✅ SO much better than takeout, and honestly quicker than waiting in line on a Sunday.

This one’s a keeper. And once you’ve made it once, you’ll wonder how you ever lived without it.

🛒 Ingredients (Makes 6 Sandwiches)

Here’s what you’ll need to bring this beauty to life:

🍗 For the Chicken:

3 boneless, skinless chicken breasts (cut in half horizontally for 6 pieces)
12 dill pickle slices
Pickle brine (enough to submerge chicken, from the pickle jar)

🍞 For the Breading:

1 cup all-purpose flour
2 tbsp powdered sugar (trust—it’s the secret fast-food-style crisp)
1 tsp salt
1 tsp paprika (smoked or regular)
½ tsp black pepper
½ tsp celery salt
½ tsp dried basil

🥚 Wet Coating:

2 large eggs
Splash of milk (about 2 tbsp)

🧈 For Frying & Assembly:

Peanut oil (or vegetable oil for frying)
2 tbsp butter (for toasting buns)
6 sandwich buns (brioche, potato rolls, or classic hamburger buns)

👩‍🍳 Let’s Get Cooking!

We’re going step-by-step, no stress. I’ll even throw in some chef wisdom along the way.

✅ Step 1: Pound and Marinate the Chicken

Take your chicken breasts and slice them in half horizontally to make 6 thinner cutlets. Then give them a gentle pound with a meat mallet (or a rolling pin) until they’re an even thickness—this helps them cook evenly and fry up perfectly.

Place them in a shallow bowl or zip-top bag and pour in the pickle brine (just the juice from your jar of pickles). Cover and refrigerate for 1 hour.

🧂 Why brine? Pickle brine isn’t just flavor—it’s a tenderizer! The acid and salt start working magic on the chicken and infuse it with tangy goodness.

✅ Step 2: Prep the Dredging Stations

While the chicken is soaking up flavor, set up your breading station.

In one shallow bowl, whisk together:

1 cup flour
2 tbsp powdered sugar
Salt, pepper, paprika, celery salt, and basil

Give it a quick mix. This is your crunch zone.

In another bowl, whisk:

2 eggs
Splash of milk

This is your glue. The egg wash helps the flour coating stick and puff up into golden crispiness when fried.

✅ Step 3: Bread the Chicken

Once the chicken is marinated, give it a light rinse and pat it dry with paper towels. (You don’t want it too wet or the coating won’t stick properly.)

Then dredge each piece:

Coat in the flour mixture
Dip into the egg wash
Back into the flour for that double-dipped goodness

Set the breaded chicken aside on a wire rack while your oil heats.

🧤 Cool chef tip: Letting the breaded chicken sit for 10–15 minutes before frying helps the coating “set” so it won’t slide off in the oil.

✅ Step 4: Fry Time!

Heat peanut oil (or vegetable oil) in a deep skillet or cast-iron pan to 350°F. You want enough oil to come about halfway up the sides of the chicken.

Gently lower 2–3 pieces at a time into the oil and fry for 2–3 minutes per side, or until golden brown and the internal temp reaches 165°F.

Let the chicken drain on a wire rack (or a paper towel-lined plate if that’s what you’ve got). Sprinkle with a pinch of salt while it’s still hot.

✅ Step 5: Toast the Buns

Melt 2 tbsp of butter in a skillet and toast the cut sides of your buns until golden. This isn’t optional. Trust me—the buttered bun takes this sandwich from good to gourmet.

✅ Step 6: Assemble the Sandwiches

Time to bring it all together!

On the bottom bun:

Place 2 dill pickle slices
Add a piece of crispy fried chicken
Optional: spread mayo, spicy sauce, or cheese

Top it with the buttered bun lid and you’ve got yourself the ultimate fried chicken sandwich.

Serve hot with:

Waffle fries
Sweet potato chips
A cold glass of sweet tea (or a tall lemonade)

📊 Nutrition (Per Sandwich – Approximate)

Calories: 405
Carbs: 183g
Protein: 17g
Fat: 20g
Sodium: 1440mg
Cholesterol: 105mg

(Okay yes, it’s indulgent. But also? 100% worth it.)

🔄 Variations & Customizations

This sandwich is a chameleon—it plays well with tons of flavors. Try these twists:

Style	Additions
Spicy	Add cayenne or hot sauce to the egg wash, and top with spicy mayo or jalapeños
Honey Butter	Drizzle a little honey over the chicken and serve on sweet buns
Deluxe	Add lettuce, tomato, and a smear of garlic aioli
Nashville Style	Brush the fried chicken with hot oil and cayenne seasoning
Cheesy	Add a slice of melty cheddar, pepper jack, or Swiss during the final minute of frying

🧊 Make-Ahead & Reheating Tips

Prep ahead: You can marinate the chicken and bread it, then store covered in the fridge for a few hours until ready to fry.
Reheat: Warm leftover chicken in the oven at 375°F for 10–12 minutes to bring back the crisp.
Freezer tip: Freeze breaded but uncooked chicken on a tray, then store in a freezer bag. Fry straight from frozen (just give it a bit more time).

❤️ Final Thoughts from Your Cool Chicken-Frying Chef

Let me tell you—there’s nothing quite like biting into a hot, crispy fried chicken sandwich you made with your own two hands. It’s crunchy, juicy, buttery, and tangy all at once. And when you pair it with a few pickles and a buttery bun? Whew. It’s next-level.

Whether it’s Sunday supper, game day eats, or just a craving that needs to be satisfied—you now have the secret. And I’ll bet you never wait in a drive-thru line for one of these again. 😉

So fire up that skillet, pass the pickles, and let’s fry some chicken the right way.

Stay crispy, — Chef Hannah🐔💋

📌 Pin It & Share the Sandwich Love

Tried this recipe? Tag your golden beauties with #CrispyChickenAtHome so I can cheer you on! I love seeing your creations—extra pickles? Hot honey drizzle? Bring it on!

Looking for more comfort food favorites? Try my:

Spicy Nashville Hot Chicken Bites
Buttermilk Waffle Breakfast Sandwiches
Homemade Potato Wedges (better than fast food!)