Crispy Dill Pickle Chicken (Printable)

Juicy chicken marinated in dill pickle brine, fried to crispy perfection

# Ingredient List:

→ 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. Add dill pickle juice, chopped pickles, and garlic powder. Seal bag, toss to coat thoroughly, and refrigerate for 1-12 hours to infuse flavors.
02 - In a shallow bowl, combine flour, panko breadcrumbs, paprika, onion powder, salt, and black pepper. Mix well to distribute spices evenly.
03 - Whisk together eggs and water in a separate shallow bowl until fully blended.
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, shaking off excess. Then dip into the egg wash, allowing excess to drip off. Finally, coat again in the flour mixture, pressing firmly to adhere the breading.
06 - Pour vegetable oil into a large skillet to a depth of 1/2 inch. Heat over medium-high heat until shimmering but not smoking.
07 - Fry chicken in batches, being careful not to overcrowd the pan. Cook 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 additional dill pickles and fresh dill if desired.

# Expert Tips:

01 -
  • The pickle brine works like magic to make the chicken impossibly tender while infusing it with tangy flavor throughout every bite
  • That crispy crust stays perfectly crunchy even after the chicken has been sitting out for a party
  • It comes together with ingredients you probably already have in your pantry but tastes like something from a restaurant
02 -
  • Patting the chicken completely dry before breading is the difference between crispy fried chicken and soggy coating sadness
  • Letting the fried chicken rest on a wire rack instead of paper towels preserves that crunch you worked so hard to achieve
  • The oil temperature matters more than you think so keep it at medium high throughout the frying process
03 -
  • Use a thermometer to check your oil temperature around 350 degrees for the crispiest results
  • Letting the breaded chicken sit for ten minutes before frying helps the coating set better

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