Pickle-Brined Fried Chicken Cheese (Print)

Crispy pickle-brined chicken, cheddar, and buttery toasted sourdough unite for a decadent, tangy grilled sandwich.

# Components:

→ For the Pickle-Brined Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 1 teaspoon hot sauce (optional)

→ For Breading

04 - 1 cup all-purpose flour
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 large egg
10 - 2 tablespoons milk

→ For Frying

11 - Vegetable oil, for frying

→ For the Sandwiches

12 - 8 slices sourdough or country bread
13 - 8 slices cheddar cheese
14 - 4 tablespoons unsalted butter, softened
15 - 1/2 cup sliced dill pickles (optional)

# Directions:

01 - Place chicken breasts between sheets of plastic wrap and pound to 1/2-inch thickness. Slice each breast in half to create 4 cutlets.
02 - In a bowl or zip-top bag, combine chicken cutlets, pickle juice, and hot sauce. Marinate for at least 1 hour (or up to overnight) in the refrigerator. Remove chicken from brine and pat thoroughly dry.
03 - In a shallow bowl, combine flour, garlic powder, paprika, salt, and black pepper. In a separate bowl, whisk together the egg and milk.
04 - Dredge each dried chicken cutlet first in the seasoned flour mixture, ensuring it's fully coated. Then, dip it into the egg-milk mixture, allowing excess to drip off. Finally, dredge it in the flour mixture again for a robust coating. Set aside.
05 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the breaded chicken cutlets to the hot oil. Fry for 3–4 minutes per side, until golden brown and cooked through. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
06 - Spread softened butter evenly on one side of each slice of bread. Place 4 bread slices, butter-side down, on a clean work surface. Layer each with one slice of cheddar cheese, a fried chicken cutlet, optional dill pickles, and another slice of cheddar cheese. Top with the remaining bread slices, butter-side up.
07 - Heat a clean skillet over medium heat. Place the assembled sandwiches in the skillet. Cook 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.
08 - Slice the grilled cheese sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • Ready in under 2 hours with most time being hands-off marinating
  • Combines the best elements of fried chicken and grilled cheese in one meal
  • Uses simple ingredients you likely already have in your pantry and refrigerator
  • Perfectly balanced flavors with tangy pickle brine and rich melted cheese
02 -
  • The pickle brine does more than add flavor it actually tenderizes the chicken through its acidity
  • This sandwich delivers the perfect balance of crispy exterior and juicy interior
  • Perfect for using up leftover pickle juice that might otherwise be discarded
03 -
  • Allow the sandwiches to cook slowly over medium heat rather than rushing with high heat. This ensures the cheese melts completely while the bread achieves perfect golden color.
  • For extra flavor, add a pinch of dried herbs like thyme or oregano to your flour mixture before breading the chicken.
  • If making multiple sandwiches, keep the first ones warm in a 200°F oven while you finish grilling the rest to ensure everyone gets a hot sandwich.

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