I don’t say this lightly, but this is my all-time favorite fried chicken sandwich. It’s crispy, juicy, tangy, a little spicy, and hits every single craving. I’ve tested more fried chicken recipes than I can count (perks of the job), and this one is the one I always come back to. It’s the real-deal kind of sandwich—the one you make when you want to impress someone, or when you’re just craving something next level at home.
The key? That buttermilk + dill pickle brine. It’s what gives the chicken its deep, savory flavor and keeps it ridiculously tender. The dredge is seasoned just right, and when you fry it up, you get the crispiest golden crust that somehow doesn’t feel heavy. Then there’s the sauce—creamy, smoky, tangy, and a little sweet. I keep a jar of it in the fridge for sandwiches, fries, even as a salad dressing shortcut. If you don’t feel like making the sauce, the Trader Joe’s Magnifisauce is a great substitute. I also love to serve these with honey mustard because it’s a personal favorite flavor combo, but that’s optional!
This recipe is a little more involved than a quick weeknight dinner, but if you’ve got time to let the chicken marinate overnight, everything else comes together pretty easily. And honestly? It’s so worth it. I like to serve these on soft potato buns with crisp lettuce, juicy tomatoes, and a pile of pickles. The kind of sandwich you need two hands for—and maybe a few extra napkins.
If you’ve never made fried chicken at home before, don’t be intimidated. This recipe is super forgiving, and I’ve got all the details below to walk you through it. Whether you’re cooking for friends or just treating yourself, this sandwich will make you feel like you’ve got your own little diner
Oh! You can also turn it into sliders by using smaller pieces of chicken and slider buns if you want to make these as an appetizer.
Buttermilk & Pickle Juice Fried Chicken Sandwiches with Special Sauce
Ingredients
For the Brine:
- 2 cups buttermilk
- 1 cup dill pickle juice
- 1 tbsp mustard powder
- 2 tsp smoked paprika
- 2 tbsp hot sauce
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp celery seed
- 1 tsp cayenne pepper optional
- Optional: Tony Chachere’s or another fried chicken seasoning blend reduce added salt if using
For the Chicken:
- 6 boneless skinless chicken thighs (or breasts)
- 3 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp celery seed
- 1 tsp cayenne pepper optional
- Canola or avocado oil for frying
For the Special Sauce:
- 1/2 cup mayonnaise
- 2 tbsp BBQ sauce
- 1 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar or red wine vinegar
- Salt and pepper to taste
- Water to thin if needed
For Assembling:
- 6 potato or white hamburger buns
- Lettuce leaves
- Tomato slices
- Pickle slices
Directions
- Start by preparing the brine. In a large bowl, whisk together the buttermilk, pickle juice, mustard powder, smoked paprika, hot sauce, salt, pepper, garlic powder, onion powder, celery seed, cayenne, and any optional seasoning blend. Submerge the chicken pieces, cover, and refrigerate for at least 8 hours or overnight.
- While the chicken brines, make the special sauce. Stir together the mayonnaise, BBQ sauce, ketchup, mustard, vinegar, salt, and pepper until smooth. Thin with a splash of water if you’d like a drizzle-friendly texture. Store in the fridge until ready to use.
- When ready to fry, remove the chicken from the brine and let the excess drip off. In a large shallow dish or sheet pan, whisk together the flour, salt, pepper, smoked paprika, garlic powder, onion powder, mustard powder, celery seed, and cayenne. Dredge each piece of chicken in the flour mixture, pressing firmly so the coating adheres well.
- Heat a few inches of oil in a heavy-bottomed pot or cast iron skillet to 350°F. Fry the chicken in batches, turning occasionally, until golden brown and crisp, about 5–8 minutes per side depending on thickness. The internal temperature should read 165°F. Drain on a wire rack or paper towels. If needed, keep warm in a 180°F oven on a rack for up to 30 minutes.
- To assemble, toast the buns if desired, then spread the special sauce on both sides. Add a piece of fried chicken, followed by lettuce, tomato, and pickle slices. Top with the remaining bun, press gently, and serve immediately while hot and crispy.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
made for a playoff party and everyone loved them thank you