Crispy Dill Pickle Chicken (Printable)

Tangy pickle-brined chicken coated in a golden crispy crust for maximum flavor

# 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 - Vegetable oil for frying (about 1 cup)

# Directions:

01 - Place chicken in a large resealable bag. Add dill pickle juice, chopped pickles, and garlic powder. Seal bag and toss to coat thoroughly. Refrigerate for 1-12 hours to marinate.
02 - Combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper in a shallow bowl. Whisk eggs and water in a separate shallow bowl until blended.
03 - Remove chicken from marinade and pat dry with paper towels. Dip each piece first in the flour mixture, then into the egg wash, then again in the flour mixture, pressing firmly to adhere the coating.
04 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. 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.
05 - Serve hot, garnished with additional dill pickles and fresh dill if desired.

# Expert Tips:

01 -
  • The pickle brine works magic on the chicken, making it incredibly juicy while adding a subtle tang that cuts through the rich breading
  • This is the kind of comfort food that makes people gather around the stove, asking when dinner will finally be ready
02 -
  • Pat the chicken really dry before breading or the coating will slide right off in the hot oil
  • Let your fried chicken rest on a wire rack instead of paper towels to keep that crust crispy on all sides
03 -
  • Use a cast iron skillet if you have one, it maintains heat beautifully and creates the most even crust
  • Season your flour mixture generously, as some seasoning will be left behind in the dredging bowls

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