Fried Chicken Sandwich with dill pickle coleslaw

Lunch / Dinner

Fried Chicken Sandwich with dill pickle coleslaw

If you love fried chicken, you’re in for a real treat. This ain’t your mama’s fried chicken, this version has you brining your chicken in pickle juice before frying it. The pickle theme doesn’t stop there: dill pickles are also in the slaw. Pickle lovers rejoice! This is one sandwich you’re going to be dreaming about later.


2 sandwiches

Total Time

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Test Kitchen Tip

If you can’t find chicken breasts that are 4–5 oz., that’s OK. Take an 8 oz. chicken breast and halve it lengthwise to get the right weight and size.


Whisk together buttermilk, 4 Tbsp. pickle juice, hot sauce, and 1 tsp. salt; add to a shallow dish along with chicken. Marinate chicken at least 30 minutes, or up to overnight.

Stir together mayonnaise, lemon juice, and garlic; cover and refrigerate.

Toss together cabbage, onion, pickle, jalapeño, and remaining 2 Tbsp. pickle juice for the coleslaw.

Heat 1-inch oil in a cast-iron skillet over medium to 350°.

Place a wire rack inside a baking sheet.

Whisk together flour, garlic powder, paprika, remaining ½ tsp. salt, black pepper, and cayenne in a shallow dish. Remove chicken from brine, then dredge in flour mixture.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer chicken to prepared rack; season with salt.

Spread cut sides of buns with butter. Heat a skillet over medium and toast buns, cut sides down, until browned and crisp, about 1 minute. Spread toasted buns with mayonnaise mixture; top with chicken and coleslaw.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 757

% Daily Value*

Total Fat 46g 70%

Saturated Fat 10g 50%

Cholesterol 120mg 40%

Sodium 943mg 39%

Carbs 40g 13%

Protein 39g

*Percent Daily Values are based on a 2,000 calorie diet.

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