Main Dishes

October 27, 2021

Pickle Brined Fried Chicken and Waffle Sandwiches with a Greek Yogurt Slaw

This is not your typical chicken and waffle brunch item. It’s amped up with flavors of pickles and hot honey plus it is lightened up with a greek yogurt slaw and turned into a sandwich! That’s right, ditch that fork and knife because you will be enjoying this with your hands. Dip it, dunk it or drizzle it with some maple syrup and the combination of sweet, salty and spicy will make your taste buds go round.

I made these with the help of The Real Dill. They are a company that is based out of Colorado. Their pickled goods are one of a kind and made with fresh, natural ingredients that you can easily recognize from your pantry or garden at home. Everything is handcraft made in small batches from scratch. I love all of their flavors and I love the authenticity of their products. Everything tastes so fresh and you can tell that they truly made it with love, intention and care.

For this recipe, I incorporated their jalapeno honey dills. I marinate the chicken thighs in this pickle brine for 12-24 hours. Letting the pickle juices soak into the proteins gives it that tangy, sweet yet slightly spicy flavor. Then, I chopped up the pickles themselves to make a hot honey pickle spread that gets spread onto those fluffy waffles.

After the 12-24 hour brining period, next up is: coating and then cooking! I drench the chicken straight from the pickle brine to buttermilk and then directly to the flour mixture. The combination of soaking in the pickle brine and the buttermilk produces a more tender, juicy and moist piece of chicken. Finally, cook them in vegetable oil until they are golden and crispy.

For the waffles, I love an easy boxed waffle mix, but I love homemade waffle batter even more! This homemade waffle batter ensures that they come out anything but dry. Instead, fluffy and soft. The key to making this happen is separating the egg whites from the yolk, beating the egg whites until they are frothy and then adding it to the batter.

It might seem like a lot of work to create this meal, but trust me when I say that this is well worth it! The pickle spread and the greek yogurt slaw both take less than 15 minutes. And the chicken and waffles are much faster to make than you might think!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I  love to see your Pretty Plate and hear from you!

Pickle Brined Fried Chicken and Waffle Sandwiches with a Greek Yogurt Slaw

Pickle lovers rejoice! This naughty yet delicious pickle brined chicken and waffle sandwich is loaded with a greek yogurt slaw and a hot honey pickle spread. Perfect for brunch, dinner or even game day!




For the Pickle Brined Chicken: 

  • 6 Boneless skinless chicken thighs
  • 1 Cup @therealdillco jalapeño honey pickle brine
  • 1/2 TSP black pepper
  • 16 Oz. buttermilk  
  • 1 Cup flour
  • 1 TBSP brown sugar
  • 1 TSP garlic powder
  • 1/2 TSP paprika
  • 1 TBSP cayenne pepper
  • Vegetable oil

For the Hot Honey Pickle Spread:

  • 1/2 Cup mayonnaise
  • 1/4 Cup jalapeño honey pickles from the real dill
  • 1 TSP honey
  • 1/4 TSP salt
  • 1/4 TSP black pepper
  • 1/4 TSP red pepper flakes
  • 1 TSP Frank’s red hot cayenne sauce

For the Greek Yogurt Slaw: 

  • 1 12 oz. bag of coleslaw mix, pre chopped
  • 1 Cup plain Greek yogurt with 2% milk fat
  • Fresh lemon juice from one full lemon
  • 1 TBSP coarse dijon mustard, the new primal brand
  • 1/2 TBSP apple cider vinegar
  • 1/2 TSP salt
  • 1/2 TSP black pepper

For the Fluffy Waffles: 

  • 2 Large eggs
  • 2 Cups all purpose flour
  • 1/2 Cup safflower oil
  • 1 TBSP baking powder
  • 1 and 1/2 Cup oat milk
  • 1 TSP vanilla extract
  • 1/4 TSP salt
  • 2 TBSP coconut sugar

For the Pickle Brined Chicken: 

  1. Place your boneless skinless chicken thighs in a baking dish, tupperware or ziploc bag. Add 1 cup @realdillco pickle brine from their jalapeño honey pickles jar. Make sure each piece of chicken is fully submerged. Place a cover on top and marinate in the fridge for at least 12 hours or overnight.
  2. When ready to cook your chicken, remove the chicken from the fridge and set aside.
  3. Pour your buttermilk into a bowl. Set aside.
  4. In a separate bowl, add: flour, brown sugar, garlic powder, paprika, cayenne pepper and black pepper. Use a fork or whisk to mix and combine well.
  5. Fill a pot about 1/4-1//2 of the way up depending on the size of your pot with vegetable oil. Heat the pot over medium heat.
  6. Begin coating your chicken. Start by removing a piece of marinated chicken from the pickle brine. Drench it in the buttermilk and then coat every nook and cranny with your flour mixture. When done, place your coated piece of chicken on a plate. Repeat the process until all chicken pieces are coated. NOTE: if you notice the flour soaking into the chicken just place it back in the flour mixture again to coat before adding to the oil.
  7. Add 2-3 pieces of pickle brined buttermilk chicken to your hot pot of vegetable oil. Fry over medium heat for about 5-7 minutes. Make sure the coating does not burn. When done, carefully remove from hot oil. Cut a piece open to ensure the middle is cooked. Continue this process until all pieces are cooked. When done, set aside until ready to assemble the sandwiches.

For the Hot Honey Pickle Spread: 

  1. Finely chop your jalapeño honey pickled from The Real Dill.
  2. In a bowl, combine: mayonnaise, chopped pickles, honey, salt, pepper, red pepper flakes and hot cayenne sauce.
  3. Whisk well to combine, place in the fridge to cool.

For the Greek Yogurt Slaw: 

  1. Combine all ingredients in a bowl and mix well. Place in the fridge to cool.
  2. Serve on top of chicken when ready.

For the Fluffy Waffles: 

  1. In a bowl, combine flour, baking powder, salt and coconut sugar. Whisk the dry well to combine.
  2. In another bowl, combine egg yolks (IMPORTANT: set egg whites aside in another bowl), milk, vanilla extract and safflower oil. Whisk until well combined. Whisk your wet ingredients into your dry ingredients.
  3. Take your egg whites bowl and using a hand mixer, beat until fluffy and frothy.
  4. Pour your egg whites into the batter. Use your hand mixer beat on low speed to combine everything together.
  5. Heat your waffle maker, spray with non-stick spray and when ready pour about half a cup into the maker. Using a spatula, spread the batter out evenly and close the lid. Cook according to the waffle maker.
  6. When done, remove the waffle from the waffle maker and let cool.
  7. To make them like sandwich pieces, cut them in quarters along the middle lines of the waffle.
  8. Set each piece aside until ready to assemble sandwiches.

Assembling the Sandwiches: 

  1. Take one of your cut waffle pieces to use as your bottom. Spread a good amount of the @realdillco jalapeño honey pickle spread on top of the waffle.
  2. Top with a piece of your pickle brined buttermilk chicken.
  3. Top the chicken with the greek yogurt coleslaw.
  4. Finally, top with another piece of your waffle to seal the deal. Secure the top with a toothpick if you would like and serve the chicken and waffle sandwiches with maple syrup.
  5. ENJOY!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!