The Crispiest Chicken Sandwich you've Ever had

Ingredients

• 2 pieces Chicken Breast (Skinless, pounded thin and cut in half to make 4 sandwich‑size pieces)
• 2 cups Buttermilk (1 cup for brine, 1 cup for wet batter)
• 1 cup Dill Pickle Juice (Use the juice from a jar of dill pickles, not sweet relish)
• 2 teaspoons Garlic Powder (Half for brine, half for dry coating)
• 1 teaspoon Salt (Season the brine and dry mix)
• 2 cups All-Purpose Flour (Base of the dry coating)
• 0.5 cup Corn Starch (Adds extra crispness)
• 2 teaspoons Baking Powder (1 tsp in dry mix, 1 tsp in wet batter for lightness)
• 1 teaspoon Ground Mustard (Adds subtle heat to the coating)
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Black Pepper (Coarse ground)
• 1 teaspoon Old Bay Seasoning (Provides the lemon‑base flavor)
• 1 tablespoon Powdered Sugar (Balances acidity and helps the coating adhere)
• 3 pieces Large Eggs (Room temperature)
• 4 cups Peanut Oil (High smoke point for frying; substitute with grapeseed or lard if allergic)
• 0.25 cup Yellow Mustard (Base of the sandwich sauce)
• 2 tablespoons Honey Mustard (Adds sweetness to the sauce)
• 2 tablespoons Ketchup
• 2 tablespoons Mayonnaise
• 2 drops Liquid Smoke (Very potent; use sparingly)
• 4 pieces Brioche Buns (Split and lightly buttered before toasting)
• 2 tablespoons Unsalted Butter (For toasting buns)

Instructions

1. Prepare the Chicken

   Remove the thin membrane from each breast, pound the meat to an even thickness, then cut each breast in half so you have four sandwich‑size pieces.

   Time: PT5M

2. Make the Brine

   In a bowl whisk together 1 cup buttermilk, 1 cup dill pickle juice, 1 tsp garlic powder, and 1 tsp salt until fully combined.

   Time: PT5M

3. Marinate the Chicken

   Place the chicken pieces in a zip‑top bag, pour the brine over them, seal and massage to coat. Refrigerate for at least 4 hours (up to 6 hours for maximum tenderness).

   Time: PT4H

4. Prepare the Honey‑Mustard Sauce

   In a small bowl combine ¼ cup yellow mustard, 2 tbsp honey‑mustard, 2 tbsp ketchup, 2 tbsp mayonnaise, and 2 drops liquid smoke. Mix well and refrigerate until needed.

   Time: PT10M

5. Mix the Dry Coating

   In a large mixing bowl whisk together 2 cups all‑purpose flour, ½ cup corn starch, 1 tsp baking powder, 1 tsp ground mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp coarse black pepper, 1 tsp Old Bay seasoning, and 1 tbsp powdered sugar.

   Time: PT5M

6. Prepare the Wet Batter

   In another bowl whisk 3 large eggs, 1 cup buttermilk, and 1 tsp baking powder until smooth.

   Time: PT5M

7. Heat the Oil

   Fill the cast‑iron Dutch oven with about 2 inches of peanut oil. Heat over the propane burner to 350°F, using a thermometer to monitor.

   Time: PT10M

   Temperature: 350°F

8. Coat the Chicken

   Remove chicken from the brine, pat dry, dredge each piece in the dry coating, dip into the wet batter, then dredge again in the dry mixture. Let the coated pieces rest on a plate for 5 minutes so the coating adheres.

   Time: PT10M

9. Fry the Chicken

   Carefully lower one piece into the hot oil. Fry 3‑5 minutes per side, or until the crust is deep golden‑brown and the internal temperature reaches 165°F. Transfer to a wire rack to drain.

   Time: PT15M

   Temperature: 350°F

10. Assemble the Sandwiches

    Toast the brioche buns cut side down in a skillet with 2 tbsp butter until lightly golden. Spread a generous layer of the honey‑mustard sauce on each bun, place a fried chicken piece on the bottom bun, add any optional toppings, and crown with the top bun.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

60 g

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Boneless chicken thighs
• Instead of Buttermilk: Milk + 1 tbsp lemon juice per cup
• Instead of Dill Pickle Juice: Apple cider vinegar diluted with water (3:1)
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove per tsp)
• Instead of Salt: Kosher salt
• Instead of All-Purpose Flour: Bread flour
• Instead of Corn Starch: Potato starch
• Instead of Baking Powder: Baking soda (use half the amount with a pinch of cream of tartar)
• Instead of Ground Mustard: Dry mustard powder
• Instead of Onion Powder: Finely minced dried onion
• Instead of Smoked Paprika: Regular paprika
• Instead of Black Pepper: White pepper
• Instead of Old Bay Seasoning: Lemon pepper seasoning
• Instead of Powdered Sugar: Granulated sugar (dissolved in a little water)
• Instead of Large Eggs: Egg substitute (1/4 cup each)
• Instead of Peanut Oil: Grapeseed oil, Lard
• Instead of Yellow Mustard: Dijon mustard
• Instead of Honey Mustard: Honey mixed with mustard (1:1)
• Instead of Ketchup: Tomato sauce
• Instead of Mayonnaise: Greek yogurt
• Instead of Liquid Smoke: A dash of smoked paprika
• Instead of Brioche Buns: Potato rolls, Regular hamburger buns
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Zip‑Top Plastic Bag
• Meat Mallet or Rolling Pin
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Cast Iron Dutch Oven
• Candy/Deep‑Fry Thermometer
• Tongs
• Wire Rack
• Propane Burner Stove
• Spatula (optional)
• Plate for Resting (optional)

Critical Steps — Do Not Skip

• Marinating the chicken in buttermilk‑pickle brine for at least 4 hours.
• Maintaining oil temperature at a steady 350°F.
• Double‑coating the chicken (dry → wet → dry) and allowing it to rest before frying.
• Frying one piece at a time to avoid temperature drop.

Chef Tips from the Video

• Corn starch in the dry mix creates a lighter, crisper crust than flour alone.
• A tablespoon of powdered sugar balances the acidity from the pickle brine and sauce.
• Let the coated chicken rest before frying; this helps the batter adhere and prevents it from sliding off.

Troubleshooting

Storage

Refrigerator: Store cooked chicken pieces in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Freezer: Wrap each fried piece tightly in foil and place in a freezer bag; freeze up to 1 month. Thaw overnight and re‑crisp in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The brine can be prepared up to 24 h in advance; keep chicken submerged and refrigerated.
• Sauce can be made a day ahead; store in a sealed container.
• Coated but uncooked chicken can be refrigerated for up to 2 hours before frying.

Frequently Asked Questions