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Pickle Brined Chicken Sandwich


  • 4 boneless skinless chicken thighs
  • 1 cup pickle juice
  • 1 egg
  • 2 tablespoons oil
  • 2 cups panko breadcrumbs
  • 8 pickle slices
  • 1 can Jumbo biscuits
  • Mayonnaise (optional)



  1. Trim any extra fat from chicken thighs and discard. If necessary, lightly pound chicken thighs to lower any high spots and make the cutlet an even thickness.
  2. Marinade chicken thighs in pickle juice 12-48 hours. Discard the pickle juice when marinade is complete.
  3. Preheat air fryer to medium high for 10 minutes.
  4. Cook canned or frozen jumbo biscuits in the air fryer based on manufacturers directions. NOTE: Because the air fryer will cook quicker than a normal oven, be sure to check the biscuits at half the time the manufacturer recommends. Typically, the air fryer will cook 25% quicker than a normal oven, so plan accordingly and monitor the biscuits frequently.
  5. When done, set biscuits aside and allow them to cool.
  6. Whisk egg and oil until well combined.
  7. Pat chicken thighs dry with a paper towel. Dredge chicken one piece at a time in egg mixture and then panko breadcrumbs to coat completely.
  8. Place breaded chicken in the air fryer and cook for 20-25 minutes or until internal temperature is above 165F and the exterior is browned.
  9. Place chicken thigh cutlet on a fresh biscuit. Top with mayonnaise (if desired) and pickles .












PRO TIP: Lining the AirFryer drawer bottom with foil before preheating and cooking makes cleaning up marinade drippings much easier.



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