Crispy Dill Pickle Chicken (Printable)

Juicy chicken marinated in tangy dill pickle brine with crispy golden coating

# 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

→ For Cooking

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 the bag, toss to coat evenly, and refrigerate for 1 to 12 hours.
02 - In a shallow bowl, combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper. Mix thoroughly to incorporate all seasonings.
03 - Whisk together eggs and water in a separate shallow bowl until well combined.
04 - Remove chicken from marinade and pat dry with paper towels to ensure breading adheres properly.
05 - Dip each piece of chicken first in the flour mixture, then into the egg wash, then back into the flour mixture. Press firmly to help the coating adhere.
06 - Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
07 - Fry chicken in batches for 4 to 6 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F. Transfer to a wire rack to drain excess oil.
08 - Serve hot, garnished with additional dill pickles and fresh dill if desired.

# Expert Suggestions:

01 -
  • The pickle brine makes the chicken impossibly tender while infusing it with tangy flavor in every single bite
  • That panko crust stays shatteringly crispy even after the chicken has cooled down slightly
  • It comes together so quickly you can have it on the table even on busy weeknights
02 -
  • Dry your chicken really thoroughly before coating, or your breading will slide right off in the hot oil
  • Let the oil come back to temperature between batches to maintain that perfect crispy exterior
  • Use a wire rack instead of paper towels for draining so the bottom crust stays crispy
03 -
  • Add ½ teaspoon cayenne to the breading if you love a little heat with your tang
  • Use chicken tenders instead of whole pieces for the ultimate party appetizer

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