Crispy Dill Pickle Chicken (Printable)

Juicy chicken marinated in tangy dill pickle brine with a crispy golden coating. Ready in 40 minutes for a satisfying meal.

# 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 - 1 cup vegetable oil for frying

# How-To Steps:

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 until evenly distributed.
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 again in the flour mixture. Press firmly to adhere coating on all sides.
06 - Pour ½ inch vegetable oil into a large skillet and 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 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 brine makes the chicken impossibly juicy while adding this incredible tangy depth you just cannot get from a regular marinade
  • That double dredge in the flour panko mixture creates the most satisfying crunch that stays crispy even after the chicken cools down
02 -
  • Patting the chicken completely dry before dredging is the difference between crispy chicken that stays crunchy and sad soggy coating that falls off
  • Let the fried chicken rest on a wire rack not paper towels so air can circulate and keep that crust crispy from all angles
03 -
  • Use a thermometer to check your oil temperature because oil that is not hot enough leads to greasy chicken while oil that is too hot burns the outside before the inside cooks
  • Let the chicken rest for 5 minutes after frying so the juices redistribute and the coating sets up properly

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