Crispy Dill Pickle Chicken (Printable)
Juicy chicken in tangy pickle brine with a crispy golden coating.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken thighs or breasts
02 - 1 cup dill pickle juice from jar of dill pickles
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 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ To Cook
11 - 2 large eggs
12 - 2 tablespoons water
13 - 1 cup vegetable oil for frying
# How to Make It:
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 to marinate.
02 - In a shallow bowl, combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Whisk together 2 large eggs and 2 tablespoons water in a separate shallow bowl until fully combined.
04 - Remove chicken from marinade and pat dry thoroughly with paper towels to ensure breading adheres properly.
05 - Dip each piece of chicken first in the flour mixture, shaking off excess. Then dip into egg wash, allowing excess to drip off. Return to flour mixture, pressing firmly to adhere coating on all sides.
06 - Pour vegetable oil into a large skillet to a depth of 1/2 inch. Heat over medium-high heat until oil reaches 350-375°F or shimmers slightly.
07 - Fry chicken in batches, being careful not to overcrowd the pan. Cook for 4-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a wire rack to drain excess oil.
08 - Serve hot, garnished with additional dill pickles and fresh dill if desired. Best enjoyed immediately while crispy.
# Expert Tips:
01 -
- The pickle brine does something incredible to the meat, making it taste like it has been brining for days instead of hours
- That crispy, golden crust shatters when you bite into it, revealing the most tender chicken you have ever had
02 -
- Pat the chicken really dry after marinating or the coating will slide right off in the hot oil
- Let the fried chicken rest on a wire rack instead of paper towels to keep that crust crispy all over
03 -
- Use leftover pickle juice from finished jars instead of buying a jar just for the brine
- Serve immediately while the crust is at its crispest, though they are still pretty good at room temperature