Crispy Dill Pickle Chicken (Printable)
Juicy chicken marinated in tangy dill pickle brine, coated in crispy golden coating for maximum flavor and crunch.
# 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
→ To Cook
11 - 2 large eggs
12 - 2 tablespoons water
13 - Vegetable oil for frying (about 1 cup)
# 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 marinate.
02 - In a shallow bowl, combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper. Mix well to evenly distribute spices.
03 - Whisk eggs and 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, then into the egg wash, then back into the flour mixture. Press firmly to ensure breading adheres completely.
06 - Heat ½ inch of vegetable oil in a large skillet 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 to an internal temperature of 165°F. Transfer to a wire rack to drain excess oil.
08 - Serve hot, garnished with extra dill pickles and fresh dill if desired.
# Expert Advice:
01 -
- The pickle juice makes the chicken impossibly tender while adding a subtle tang that keeps you coming back for more
- That panko crust creates the kind of crunch that makes people lean over their plates
02 -
- Patting the chicken dry before coating prevents breading from sliding off during frying
- Letting the fried chicken rest on a wire rack instead of paper towels keeps that crunch intact
03 -
- Letting the coated chicken rest for ten minutes before frying helps the breading set
- A meat thermometer takes all the guesswork out of knowing when it is done