Pickle-Brined Fried Chicken Grilled Cheese (Print)

Tangy fried chicken with melty cheddar, grilled between buttery bread slices for hearty comfort.

# Components:

→ For the Pickle-Brined Chicken

01 - 2 large boneless, skinless chicken breasts, cut in half lengthwise (to make 4 cutlets)
02 - 1 cup pickle juice (from dill pickles)
03 - 1 teaspoon sugar
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon hot sauce (optional)

→ For the Breading

09 - 1 cup all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 teaspoon paprika
13 - 2 large eggs
14 - 1/4 cup milk
15 - 1 1/2 cups panko breadcrumbs
16 - Vegetable oil, for frying

→ For the Grilled Cheese

17 - 8 slices sturdy sourdough or country bread
18 - 8 slices sharp cheddar cheese
19 - 4 tablespoons unsalted butter, softened

# Directions:

01 - In a mixing bowl, combine the pickle juice, sugar, garlic powder, onion powder, smoked paprika, black pepper, and hot sauce. Add the chicken cutlets, ensuring they are fully submerged in the brine. Cover the bowl and refrigerate for a minimum of 2 hours, or up to 8 hours, to allow the flavors to penetrate.
02 - Remove the chicken cutlets from the brine and thoroughly pat them dry with paper towels. Set up three separate shallow bowls or plates. The first bowl should contain the all-purpose flour, salt, black pepper, and paprika. Whisk the eggs and milk together in the second bowl. The third bowl should be filled with the panko breadcrumbs.
03 - Working with one chicken cutlet at a time, first dredge it in the seasoned flour mixture, shaking off any excess. Next, dip the floured cutlet into the egg and milk mixture, allowing any excess to drip off. Finally, press the cutlet into the panko breadcrumbs, ensuring it is fully coated on all sides.
04 - Pour approximately 1/2 inch of vegetable oil into a large skillet or deep pan. Heat the oil over medium-high heat until it shimmers. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3–4 minutes per side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and drain on paper towels.
05 - Lay out all 8 slices of bread on a clean work surface. On 4 of the bread slices, arrange 2 slices of sharp cheddar cheese. Place one fried chicken cutlet on top of the cheese on each of these 4 slices. Top each chicken cutlet with another slice of sharp cheddar cheese. Finally, place the remaining 4 slices of bread on top to complete the sandwiches.
06 - Heat a clean skillet or griddle over medium heat. Lightly spread softened unsalted butter on the outside of each slice of bread for the sandwiches. Place the assembled sandwiches onto the preheated skillet or griddle. Grill for 2–3 minutes per side, pressing down gently with a spatula, until the bread is golden brown and toasted, and the cheese is fully melted and gooey.
07 - Remove the grilled sandwiches from the skillet. Slice each sandwich in half diagonally and serve immediately while hot for the best texture and flavor.

# Expert Advice:

01 -
  • Ready in under 3 hours including brining time
  • Uses simple ingredients you likely have on hand
  • Combines two beloved comfort foods into one incredible sandwich
  • Pickle brine creates uniquely tender and flavorful chicken
02 -
  • The pickle brine works as a natural tenderizer making even budget friendly chicken incredibly juicy
  • This sandwich can be partially prepped ahead brine and fry chicken up to a day before
  • Each sandwich packs a satisfying balance of protein fat and carbs making it a complete meal
03 -
  • Allow the brined chicken to come to room temperature for 15 minutes before breading for more even cooking
  • Press the sandwiches with a spatula while cooking but not too hard or the cheese will ooze out completely
  • Use a cast iron skillet for the most even golden crust on your grilled cheese
  • Rest the fried chicken briefly before assembling sandwiches to prevent the bread from becoming soggy from steam

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