Crispy Dill Pickle Chicken (Printable Version)

Juicy chicken marinated in tangy dill pickle brine, coated in a crispy golden crust for maximum flavor.

# What You 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 It:

01 - Place chicken in a large resealable bag. Add dill pickle juice, chopped pickles, and garlic powder. Seal bag, toss to coat thoroughly, and refrigerate for 1-12 hours to infuse flavors.
02 - In a shallow bowl, combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper. Mix until evenly distributed.
03 - Whisk eggs and water in a separate shallow bowl until fully blended.
04 - Remove chicken from marinade and pat dry thoroughly with paper towels to ensure breading adheres properly.
05 - Dip each chicken piece first in the flour mixture, then into the egg wash, then again in the flour mixture. Press firmly to help breading adhere to the meat.
06 - Pour vegetable oil to a depth of 1/2 inch in a large skillet. Heat over medium-high heat until shimmering but not smoking.
07 - Fry chicken in batches 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.

# Expert Advice:

01 -
  • The pickle brine works magic on the chicken making it incredibly juicy and flavorful
  • Panko breadcrumbs give you that restaurant style crunch that stays crispy even after the chicken cools down
  • Everything comes together with simple pantry staples you probably already have
02 -
  • Patting the chicken dry after marinating is absolutely critical or your breading will slide right off
  • Let the fried chicken rest on a wire rack not paper towels to maintain that crispy texture
  • Don't be tempted to move the chicken around too much while it fries let it develop that crust naturally
03 -
  • Use a splatter screen when frying unless you enjoy cleaning oil off your stovetop
  • Invest in a good instant read thermometer to avoid cutting into the chicken to check doneness

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