Crispy Dill Pickle Chicken (Print)
Tangy pickle-brined chicken, double-coated with panko and fried to a crispy, golden finish. Serves 4.
# 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 - 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:
01 - Place chicken in a large resealable bag. Add dill pickle juice, chopped pickles, and garlic powder. Seal the bag, toss to coat the chicken thoroughly, and refrigerate for 1 to 12 hours.
02 - In a shallow bowl, combine all-purpose flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper. Mix thoroughly to ensure even distribution.
03 - In a second shallow bowl, whisk together the large eggs and water until fully combined.
04 - Remove chicken from the marinade and pat dry with paper towels. Dredge each piece first in the flour mixture, then in the egg wash, then again in the flour mixture, pressing to adhere the coating firmly.
05 - Pour vegetable oil into a large skillet to a depth of 1/2 inch. Heat over medium-high heat until the oil reaches 350°F.
06 - Working in batches, fry the breaded chicken for 4 to 6 minutes per side or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a wire rack to drain excess oil.
07 - Serve the crispy chicken hot, garnished with additional chopped dill pickles and fresh dill if desired.
# Expert Tips:
01 -
- The pickle brine makes even basic chicken taste unbelievably juicy and addictive.
- It’s the kind of golden, crispy dish that magically disappears when served for friends on game day.
02 -
- Once, I forgot to really pat my chicken dry after the marinade and ended up with uneven, soggy breading—towel off every nook.
- Doubling up on the flour mixture (before and after the egg) means maximum crunch; don’t rush this step.
03 -
- Fry over medium-high, not full blast, for perfectly cooked chicken with a golden, not burnt, crust.
- Use a wire rack for cooling, not paper towels, to keep every corner crunchy.