Homemade Fried Chicken Sandwiches with Dill Pickle Sauce

Homemade Fried Chicken Sandwiches with Dill Pickle Sauce

One of our favorites, when we do takeout for supper, is chicken sandwiches, so when I saw this Fried Chicken Sandwiches with Pickle Sauce recipe I decided to give it a try. The chicken is tender and juicy and the coating mix has just the right amount of crunch which reminded me a lot of KFC’s extra crispy coating.

I prepared the recipe as written and for me, it had just the right amount of seasoning, but if you like your chicken sandwiches a little on the hot side just increase the amount of cayenne pepper to taste.

The condiments are pretty much optional but I have included the recipe for a Dill Pickle Mayo sauce in case you decide you might want to use it; it makes a good addition to the Fried Chicken Sandwiches.

I topped these Fried Chicken Sandwiches with a slice of tomato, lettuce, along with the Dill Pickle Mayo sauce, and served seasoned fries on the side.

The next time you’re in the mood for a chicken sandwich takeout; try this Homemade Fried Chicken Sandwiches recipe instead – it’s very good. Adapted from Cook’s Country Magazine.


Homemade Fried Chicken Sandwiches with Dill Pickle Sauce
Recipe Type: Main
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4

Homemade Fried Chicken Sandwiches with Dill Pickle Sauce

  • Author: Cullys Kitchen


  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme (I list this as optional because it is a dominant flavor – if you don’t care for it don’t use it.)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 boneless skinless chicken breasts (about 8 ounces each)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons cold water
  • 2 large egg whites (lightly whisked)
  • 4 Kaiser Rolls or large hamburger buns


  1. Preheat deep fryer to 375F.
  2. In a small bowl mix together the salt and pepper, cayenne pepper, garlic powder, sage, thyme, and paprika. Remove one tablespoon of the mixture and set aside.
  3. In a medium size, bowl whisks the egg whites until lightly beaten; set aside.
  4. In a wide bowl or pie dish mix together the all-purpose flour, baking powder, and the reserved tablespoon of seasoning.
  5. Drizzle the cold water over the top of the flour mixture and work it in with your hands until all the moisture has been absorbed; you will end up with a pea-like texture.
  6. Cut the chicken breast in half crosswise ending up with 4 pieces and then pound them down using a meat mallet to a thickness of about 1/2 inch.
  7. Using your hands rub the spices into the chicken. Dredge the chicken pieces in the egg whites one at a time, and then roll them into the flour mixture pressing to coat.
  8. Set the coated chicken pieces on a wire rack and refrigerate 30 minutes to an hour.
  9. While the chicken is resting prepare the Dill Pickle Sauce by mixing together in a small bowl 1/2 cup dill pickle chips finely chopped, 1/2 cup mayo, 1 teaspoon yellow mustard, and 1/2 teaspoon black pepper. Set aside in the refrigerator until needed.
  10. Deep fry the chicken until golden brown and to an internal temperature of 160F.
  11. Serve with buns and your choice of condiments topped with the Dill Pickle Sauce.


This would also make a good slider recipe. Just cut the chicken breasts into 4 pieces instead of 2.

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