This post has 6-8 recipes but the one that looks like the sandwich at the Blind Mule is immediately below.
Super-Crispy Fried Chicken Sandwiches
Seasoning boneless, skinless chicken thighs with a classic Southern fried chicken spice blend and dill pickle brine makes for the juiciest, crunchiest fried chicken sandwiches.
https://www.foodandwine.com/recipes/super-crispy-fried-chicken-sandwiches
Ingredients
- 2 (16-ounce) jars dill pickle chips, 1/2 cup brine reserved and about 60 pickle chips reserved, divided
- 2 tablespoons kosher salt, divided
- 2 teaspoons paprika
- 1 tablespoon plus 1 teaspoon black pepper, divided
- 1/2 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 boneless, skinless chicken thighs (about 3 pounds)
- 1 cup buttermilk or well-stirred plain whole-milk yogurt
- 1/2 cup water
- 1 large egg
- 4 cups all-purpose flour (about 17 ounces)
- 1/4 cup cornstarch
- Peanut oil, for frying
Directions
Gather the ingredients.
Stir together 1/2 cup pickle brine, 1 tablespoon salt, paprika, 1 teaspoon black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl.
Place chicken thighs in a gallon-size zip-close bag; pour in pickle brine mixture. Seal bag and massage until chicken is evenly coated with brine mixture. Place in refrigerator; let marinate at least 2 hours or up to 8 hours or overnight.
Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine; discard brine. Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside. Preheat oven to 200°F. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F.
Working in batches, remove three or four chicken thighs from buttermilk mixture and place in flour mixture. Cover chicken with flour mixture, pressing to adhere.
Lift from flour mixture and gently shake off excess. Carefully place chicken in hot oil, making sure not to overcrowd skillet. Cook, adjusting heat as needed to maintain oil temperature of 350°F and turning every 1 to 2 minutes using tongs, until a thermometer inserted in thickest portion of thigh registers 165°F and breading is golden brown and very crispy, 6 to 8 minutes per batch. Remove chicken from skillet and place on a wire rack set inside a rimmed baking sheet. Place in preheated oven to keep warm while repeating frying process with remaining chicken.
Spread 1 heaping tablespoon mayonnaise onto cut sides of each bun. Arrange 5 to 6 pickle chips on each bun bottom; top with one fried chicken thigh, 1/2 cup shredded lettuce, and, if desired, one tomato slice. Cover with bun tops.
https://homecookedharvest.com/pickle-juice-marinated-chicken
Ingredients
- 1 cup dill pickle juice
- 3 large garlic cloves minced
- 1 teaspoon fresh dill weed chopped
- 1/2 teaspoon cracked black pepper
- 3 small boneless skinless chicken breasts 6 ounces each or two 8 ounce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- fresh dill for serving optional
- dill pickle dip or ranch for serving optional
https://www.scrambledchefs.com/pickle-brine-chicken-breast-recipe/#mv-creation-225-jtr
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup pickle juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 2 tablespoon water
- 2 cups Panko breadcrumbs
- 1 cup all-purpose flour
Instructions
- Cut the chicken into strips or small pieces then season with salt, pepper, and cover with pickle juice then refrigerate for 2-6 hours;
- When ready to cook, preheat the oven to 445°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk the eggs with water.
- Using 2 more shallow bowls, fill one with flour and one with breadcrumbs.
- Dip each piece of chicken into flour first, then eggs, then breadcrumbs.
- Place them into a single layer on the prepared baking sheet.
- Bake for 15 minutes or until slightly golden and cooked through.
https://heartscontentfarmhouse.com/pickle-juice-chicken-marinade
INGREDIENTS
2 cups dill pickle juice
1 tablespoon light brown sugar
1 teaspoon sea salt
½ teaspoon black pepper
1 tablespoon hot sauce I used Franks Red Hot
¼ teaspoon cayenne pepper
3 pounds boneless skinless chicken thighs
https://www.delish.com/cooking/recipe-ideas/a21530330/pickle-chicken-recipe
Ingredients
1/3 c. plus 1 tbsp extra-virgin olive oil
1/4 c. pickle juice
2 tbsp. dijon mustard
1/4 c. freshly chopped dill, plus more for serving
2 cloves garlic, minced
Pinch crushed red pepper flakes
4 bone-in skin-on chicken thighs
1/2 c. pickle chips, for serving
https://www.allrecipes.com/recipe/280851/grilled-dill-pickle-chicken-thighs
Ingredients
- 4 skinless chicken thighs
- 1 ½ cups dill pickle juice
- 1 tablespoon olive oil
- ½ teaspoon seasoned salt
- ½ teaspoon paprika
- ½ teaspoon freeze-dried dill
- ¼ teaspoon ground black pepper
Directions
Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
