Crispy Dill Pickle Chicken (Printable)
Tangy dill-brined chicken, double-coated and fried until golden for a crunchy, flavor-packed main the family will love.
# 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 - 1 cup vegetable oil for frying
# Directions:
01 - Place chicken in a large resealable bag. Pour in dill pickle juice, add chopped dill pickles and garlic powder. Seal the bag, toss to evenly coat, and refrigerate for a minimum of 1 hour and up to 12 hours.
02 - Combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper in a shallow bowl, mixing thoroughly.
03 - In a separate shallow bowl, vigorously whisk together the eggs with water until well blended.
04 - Remove chicken from the marinade and pat dry with paper towels. Dredge each piece in the flour mixture, dip into the egg wash, and return to the flour mixture, pressing to adhere a thick, even coating.
05 - Pour oil into a large skillet to reach approximately 1/2 inch deep. Heat over medium-high until oil shimmers.
06 - Fry chicken in batches for 4 to 6 minutes per side, or until golden brown and cooked to an internal temperature of 165°F. Transfer to a wire rack to drain excess oil.
07 - Serve hot, garnished with additional chopped dill pickles and fresh dill, if desired.
# Expert Advice:
01 -
- You get outrageously crispy chicken with practically no effort and a secret ingredient right from your pickle jar.
- The punchy dill pickle flavor keeps things lively, and it pairs beautifully with your favorite sides or a cold drink.
02 -
- If you overcrowd the pan, your chicken will steam instead of crisp—I learned this the hard way the first time.
- Marinating longer truly amps up the flavor, but even an hour makes a world of difference.
03 -
- Press the breading in gently so every craggy bit fries up extra crispy.
- Sprinkle a little flaky salt on the chicken right when it comes out of the oil for a chef’s finish.