Crispy Dill Pickle Chicken (Printable)
Tangy brined chicken with a crunchy panko crust, fried golden and served with extra pickles and fresh dill.
# What You Need:
→ Chicken and 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 - 0.5 teaspoon salt
10 - 0.5 teaspoon black pepper
→ To Cook
11 - 2 large eggs
12 - 2 tablespoons water
13 - 1 cup vegetable oil for frying
# Directions:
01 - Combine chicken, dill pickle juice, chopped dill pickles, and garlic powder in a large resealable bag. Seal and toss to ensure even coating. Refrigerate for 1–12 hours.
02 - In a shallow bowl, mix flour, panko, paprika, onion powder, salt, and black pepper until fully combined.
03 - Whisk eggs and water together in a second shallow bowl until thoroughly blended.
04 - Remove chicken pieces from the marinade and pat dry with paper towels.
05 - Dredge each chicken piece in the breading mixture, then dip in the egg wash, then again in the breading, pressing firmly to adhere.
06 - Pour vegetable oil into a large skillet to a depth of 1/2 inch and heat over medium-high heat.
07 - Working in batches, fry chicken for 4–6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.
08 - Serve hot, garnished with extra dill pickles and fresh dill as desired.
# Expert Suggestions:
01 -
- If you ever wished your fried chicken tasted like your favorite sandwich pickles, this is your little kitchen secret coming to life.
- Leftovers (if you have any) reheat shockingly well, staying juicy and flavorful the next day.
02 -
- If you skip thoroughly drying the chicken, the crust slides right off in the oil (I learned this the embarrassing way).
- Letting the chicken rest on a wire rack, not directly on paper towels, means the bottom stays crunchy and doesn't steam.
03 -
- Let the chicken come up to room temperature before breading so it cooks more evenly.
- Add a little cayenne or hot sauce to the egg wash if you want an extra kick—just a bit goes a long way.