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Crispy Double-Coated Chicken Sandwich with Pickles

This sandwich features a thick, crunchy fried chicken fillet coated with a double layer of seasoned batter, paired with tangy, crispy pickles inside a soft bun. The dish emphasizes contrasting textures: the crispy crust, juicy chicken, and crunchy pickles, creating a visually appealing and flavorful bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless chicken breasts or thighs pounded to even thickness
  • 1 ½ cups all-purpose flour for the coating
  • 1 cup buttermilk for dredging
  • 2 cups vegetable oil for frying
  • 1 teaspoon paprika adds flavor and color
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6-8 large dill pickles sliced into rounds
  • 4 buns burger buns preferably brioche or soft sandwich bread

Equipment

  • Deep Fryer or Large Heavy-Bottomed Pot
  • Cooling rack
  • Shallow Bowl
  • Tongs
  • Knife
  • Cutting board

Method
 

  1. Pound the chicken pieces to an even thickness and set aside. Prepare your frying station with a shallow bowl of buttermilk and a separate large shallow dish filled with seasoned flour mixed with paprika, cayenne, salt, and pepper.
  2. Dunk each chicken piece into the buttermilk, ensuring it’s fully coated. Then, carefully dredge it in the seasoned flour, pressing lightly to adhere. Repeat this process to create a second thick layer—dip in buttermilk again and coat with flour a second time for double-crusting.
  3. Heat vegetable oil in a deep fryer or heavy-bottomed pot until it reaches about 350°F (175°C). Carefully lower the coated chicken into the hot oil using tongs, avoiding overcrowding. Fry until golden brown and crispy, about 8-10 minutes, turning occasionally for even browning.
  4. Once cooked, transfer the chicken to a cooling rack set over paper towels to drain excess oil. During this step, rinse the sliced pickles if they’ve lost crunch, pat them dry, and prepare to layer them onto the bun.
  5. Slice the buns and lightly toast them if desired for extra crunch. Spread some sauce or mayonnaise on the bottom halves of each bun if using. Layer the crispy fried chicken fillets on the buns, then top with generous slices of dill pickles.
  6. Cap the sandwiches with the top buns, press lightly to set, and serve immediately while the chicken is still hot and crispy. Enjoy the contrast of the crunchy coating, juicy chicken, and tangy pickles.

Notes

Ensure oil temperature stays consistent for perfect crispiness. Double coating is key for that thick, crunchy crust. Rinsing pickles keeps their crunch and complements the fried chicken nicely.