Pin This pickle-brined fried chicken grilled cheese sandwich transforms two comfort food classics into one mind-blowing meal. The tangy pickle brine tenderizes the chicken while infusing it with incredible flavor, creating the perfect protein layer for a next-level grilled cheese experience that will have everyone asking for seconds.
I first made this recipe when my kids were going through a picky eating phase. The familiar grilled cheese format with the surprise of crispy chicken inside won them over instantly, and now it's our Friday night tradition that everyone looks forward to all week.
Ingredients
- Pickle juice from dill pickles : transforms ordinary chicken with its tangy brine and tenderizing properties
- Boneless chicken breasts : look for even thickness or pound them yourself for consistent cooking
- Panko breadcrumbs : creates a lighter crispier coating than regular breadcrumbs for better texture
- Sharp cheddar cheese : provides the perfect balance of melt and flavor choose aged for more complexity
- Sourdough bread : stands up to the hearty filling without getting soggy use a quality bakery loaf
- Butter : creates that golden exterior and rich flavor use unsalted to control salt levels
- Spices like smoked paprika : adds depth and complexity to both the brine and breading
Instructions
- Prepare the Brine:
- Combine pickle juice with sugar garlic powder onion powder smoked paprika black pepper and hot sauce in a large bowl. This mixture creates a flavor foundation that penetrates deep into the chicken. Whisk thoroughly to ensure the sugar dissolves completely and the spices are evenly distributed throughout the liquid.
- Brine the Chicken:
- Submerge chicken cutlets completely in the pickle brine ensuring each piece is fully covered. Cover the bowl tightly and refrigerate for at least 2 hours but preferably 4 to 6 hours for maximum flavor penetration. The acid in the pickle juice works to break down proteins making the chicken incredibly tender while the spices infuse it with flavor.
- Set Up Your Breading Station:
- Create a three bowl system for maximum efficiency. In the first bowl combine flour salt pepper and paprika mixing thoroughly to distribute the seasonings. In the second bowl whisk together eggs and milk until completely blended. Fill the third bowl with panko breadcrumbs spreading them out for easy coating.
- Bread the Chicken:
- Remove each chicken piece from the brine and pat thoroughly dry with paper towels. Excess moisture prevents proper breading adhesion. Dredge each cutlet completely in the seasoned flour shaking off excess. Next dip into the egg mixture allowing excess to drip off. Finally press firmly into the panko ensuring an even coating on all sides.
- Fry to Perfection:
- Heat oil to 350°F in a heavy skillet checking temperature with a thermometer if possible. Gently place breaded cutlets into the hot oil without overcrowding the pan. Fry for exactly 3 minutes on the first side until golden brown then flip carefully and cook for another 3 minutes. The internal temperature should reach 165°F for food safety.
- Rest and Drain:
- Transfer fried chicken to a wire rack set over paper towels. This crucial step allows excess oil to drain while keeping the coating crispy. Let rest for 5 minutes which allows juices to redistribute throughout the meat ensuring maximum tenderness.
- Assemble Your Masterpiece:
- Lay out bread slices on a clean work surface. Place one slice of cheddar on four bread slices creating a cheese barrier that helps prevent the bread from becoming soggy. Top each with a fried chicken cutlet trimming if necessary to fit the bread. Add another slice of cheese on top of each chicken piece then complete with the remaining bread slices.
- Achieve Grilled Perfection:
- Butter the outside of each sandwich using softened butter spread all the way to the edges. Heat a clean skillet over medium heat not too hot or the bread will burn before the cheese melts. Cook sandwiches for 2 to 3 minutes per side pressing gently with a spatula to ensure even contact with the pan. The ideal sandwich has golden brown bread and completely melted cheese.
Pin The pickle brine is truly the secret weapon in this recipe. I discovered this technique after reading about how certain fast food chicken restaurants use pickle juice in their marinades. The first time I tried it I was absolutely blown away by how tender and flavorful the chicken became. Now I keep extra pickle juice in my refrigerator just for this purpose.
Storage Tips
Fully assembled sandwiches should be eaten immediately for best texture and flavor. Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat fried chicken place in a 350°F oven for 10 minutes to restore crispness before assembling new sandwiches. Never microwave these sandwiches as the bread will become soggy and the chicken will lose its crunch.
Make Ahead Options
The pickle brine can be prepared up to a week in advance and stored in the refrigerator. Chicken can be brined overnight for even deeper flavor development. Fry chicken up to 24 hours ahead store in refrigerator and reheat in oven before assembly. Assemble complete sandwiches just before cooking for best results.
Serving Suggestions
Pair with a tangy coleslaw to complement the richness of the sandwich. Serve alongside crispy potato chips or french fries for a diner style experience. A light green salad with vinaigrette dressing provides a refreshing contrast. Pickle spears on the side reinforce the flavor profile while adding crunch.
Ingredient Substitutions
Gluten Free Version Use gluten free bread and replace flour and panko with gluten free alternatives. Dairy Free Option Use plant based butter and dairy free cheese slices that melt well. Spice Level Adjustments Add cayenne to the breading or hot sauce to the brine for extra heat. Meat Alternatives This brine works wonderfully with firm tofu or plant based chicken substitutes.
Pin This sandwich offers a symphony of flavors and textures, from the tangy brine to the crispy chicken and melted cheese. It’s a guaranteed crowd-pleaser that redefines comfort food.
Recipe Q&A
- → How long should the chicken brine in pickle juice?
Let the chicken brine for at least 2 hours and up to 8 hours for maximum flavor and tenderness.
- → Can I use a different type of bread?
Yes, sourdough or country bread works well, but any sturdy bread will hold the fillings securely while grilling.
- → What cheese pairs best with the chicken?
Sharp cheddar provides great flavor, but provolone or Swiss can be used for a milder result.
- → Is frying the only way to cook the chicken?
While frying gives extra crunch, you can also bake the breaded chicken for a lighter option.
- → What side dishes complement this sandwich?
Coleslaw or classic potato chips enhance the tangy, savory flavors and make a satisfying meal.
- → Can I add extra pickles to the sandwich?
Definitely. Extra pickle slices can be added for extra tang and crunch before grilling each sandwich.