Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 1 cup dill pickle juice
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 cups peanut oil
  • 4 brioche buns
  • 4 tbsp unsalted butter
  • 12 dill pickle chips

Instructions:

  1. Slice each chicken breast in half horizontally to create thinner fillets for even cooking.
  2. Combine dill pickle juice, brown sugar, and salt in a large Ziploc bag.
  3. Add chicken fillets to the bag, seal, and refrigerate for at least 4 hours or overnight.
  4. In a shallow dish, whisk together flour, paprika, garlic powder, salt, and black pepper.
  5. Remove chicken from brine, let excess liquid drip off, and press each fillet firmly into the flour mixture, coating both sides thoroughly.
  6. Heat peanut oil in a cast iron skillet or deep pot to 350°F (175°C).
  7. Fry chicken fillets until the internal temperature reaches 165°F (74°C).
  8. Place fried chicken on a wire cooling rack to maintain crust crispness.
  9. Butter the sliced brioche buns and toast in a skillet until golden brown.
  10. Assemble sandwiches with the fried chicken fillet and dill pickle chips on the toasted buns.