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Melinda’s Southern Fried Chicken Sandwich

3 from 1 vote
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Course: Main Dish
Cuisine: American


  • 2 pounds boneless, skinless chicken breasts


  • 1 cup Dill Pickle Juice
  • ¼ cup Melinda's XXXXtra Hot Sauce

Buttermilk Mixture

  • 2 Eggs
  • 1 cup Buttermilk
  • ¼ cup Melinda's XXXtra Hot Sauce

Flour Mixture

  • 1 ½ cups flour
  • 2 tspn sugar
  • 1 tspn Baking Powder
  • 1 tspn Garlic Powder
  • 1 tspn Kosher Salt
  • ½ tspn black pepper

To Fry

  • 3 cups vegetable oil


  • 8 Kings Hawaiian Hamburger Bun buttered and toasted
  • 24 Dill Pickle Slices


  • Cut chicken breast horizontally and then in half vertically to 2”x 3” pieces. This will net 6-8 pieces of chicken, 4 ounce pieces.
  • Place chicken pieces in Ziploc bag with pickle juice and hot sauce. Brine in refrigerator for at least an hour up to 6 hours.
  • In a separate bowl add egg, butter milk and hotsauce whisk until it becomes a homogeneous mixture.
  • In another bowl, mix all the dry ingredients: flour, sugar, baking powder, garlic powder, salt, black pepper and add 3-4 tablespoons of the milk mixture and combine until it becomes a wet, sandy texture.
  • In a large stock pot or deep fryer, heat vegetable oil to 350 degrees.
  • Remove chicken pieces from brine and add to milk mixture. Shake off excess wet mixture and press firmly into flour. Evenly coat all sides. Repeat with remaining chicken breast.
  • Cook 2-3 pieces of chicken at time to ensure even cooking temperature and time. Each piece should take 4-5 minutes depending on thickness of chicken. Transfer to towel-lined plate.