Crispy Dill Pickle Chicken (Printable)
Juicy chicken in tangy pickle brine with a crispy golden coating, ready in 40 minutes.
# 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 - Vegetable oil for frying (about 1 cup)
# Steps:
01 - Place chicken in a large resealable bag. Add dill pickle juice, chopped pickles, and garlic powder. Seal, toss to coat, and refrigerate for 1-12 hours.
02 - In a shallow bowl, combine flour, panko, paprika, onion powder, salt, and black pepper.
03 - Whisk the eggs and water in a second shallow bowl.
04 - Remove chicken from marinade, pat dry with paper towels.
05 - Dip each piece of chicken first in the flour mixture, then into the egg wash, then again in the flour mixture, pressing to adhere.
06 - Heat ½ inch vegetable oil in a large skillet over medium-high heat.
07 - Fry chicken in batches for 4-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack to drain.
08 - Serve hot, garnished with extra dill pickles and fresh dill if desired.
# Expert Advice:
01 -
- The pickle brine works magic on chicken, making it incredibly tender and flavorful throughout
- That crispy panko crust stays crunchy even after the chicken cools down
- Its one of those rare recipes that tastes like it took hours but comes together in under an hour
02 -
- Patting the chicken dry before breading is non-negotiable or your coating will slide right off
- Letting the oil come back to temperature between batches keeps everything consistently crispy
- A wire rack prevents soggy bottoms better than paper towels ever could
03 -
- Cold chicken straight from the fridge fries up better than room temperature meat
- Resist the urge to overcrowd the pan—it drops the oil temperature and makes everything soggy