Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1 cup (240 mL) dill pickle brine
  • 1 cup (120 g) all-purpose flour
  • 1 tsp (5 g) paprika
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • ½ tsp (2 g) black pepper
  • ½ tsp (2 g) salt
  • Vegetable oil for frying (enough to fill a skillet about ½ inch deep)
  • 4 brioche burger buns
  • ½ cup (120 mL) dill pickle relish
  • Leafy greens (e.g. lettuce or spinach) for garnish
  • Sliced tomatoes (optional)

Instructions:

  1. Place chicken thighs in a large bowl; pour pickle brine over them. Cover and marinate in the refrigerator for at least 30 minutes.
  2. In a shallow dish, combine flour, paprika, garlic powder, onion powder, black pepper, and salt.
  3. In a frying pan, heat oil over medium heat until it reaches 350°F (175°C).
  4. Remove chicken from marinade; let excess brine drip off. Dredge each thigh in the flour mixture, ensuring an even coat.
  5. Carefully add chicken to the hot oil. Do not overcrowd the pan. Fry for about 6-7 minutes per side or until golden brown and the internal temperature reaches at least 165°F (74°C).
  6. Use a slotted spoon to remove chicken from the oil; place on a plate lined with paper towels to drain.
  7. On each brioche bun, spread a tablespoon of pickle relish, add fried chicken, and top with leafy greens and sliced tomatoes if desired.