Description
This crispy dill pickle chicken is marinated in tangy pickle brine, coated in a crunchy panko crust, and cooked until golden and juicy for an easy, flavor-packed dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 cup dill pickle juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Marinate chicken in dill pickle juice for at least 2 hours or overnight.
- Whisk flour, garlic powder, onion powder, and smoked paprika in a shallow dish.
- Beat eggs with salt and pepper in another dish.
- Place panko breadcrumbs in a third dish.
- Remove chicken from brine and pat dry.
- Dip chicken in flour, then eggs, then panko to fully coat.
- Fry chicken in hot oil for 5–7 minutes per side until golden and 165°F internally.
- Alternatively bake at 400°F for 20–25 minutes or air fry at 375°F for 10–12 minutes.
- Rest on a wire rack before serving.
Notes
- Air frying creates a lighter but still crispy coating.
- Store leftovers up to 4 days and reheat in the oven to keep the breading crisp.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 1
- Sodium: 780
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 36
- Cholesterol: 135