Crispy Dill Pickle Chicken (Printable)
Tender chicken marinated in tangy pickle brine, coated in seasoned breading and fried to golden perfection.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle juice
03 - 2 tablespoons chopped dill pickles
04 - 1 teaspoon garlic powder
→ Breading
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 1 teaspoon paprika
08 - 1 teaspoon onion powder
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper
→ To Cook
11 - 2 large eggs
12 - 2 tablespoons water
13 - 1 cup vegetable oil for frying
# How to Cook:
01 - Place chicken in a large resealable bag. Add dill pickle juice, chopped pickles, and garlic powder. Seal bag, toss to coat evenly, and refrigerate for 1-12 hours.
02 - Combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper in a shallow bowl. Whisk eggs and water in a separate shallow bowl.
03 - Remove chicken from marinade and pat dry with paper towels. Dip each piece in flour mixture, then egg wash, then again in flour mixture, pressing firmly to adhere.
04 - Heat ½ inch vegetable oil in large skillet over medium-high heat. Fry chicken in batches for 4-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
05 - Serve hot, garnished with additional dill pickles and fresh dill if desired.
# Expert Advice:
01 -
- The tangy brine makes the chicken impossibly tender while infusing it with subtle dill flavor that keeps everyone guessing
- That golden crust shatters beautifully when you bite into it, revealing the most succulent meat inside
02 -
- The pickle brine needs time to work, so don't skip the marinating step or rush it
- Patting the chicken completely dry before coating is non-negotiable or the breading slides right off
03 -
- Don't crowd the pan or the oil temperature drops and you lose the crunch
- Slice into the thickest piece to check doneness rather than cutting into multiple pieces