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Crispy Dill Pickle Chicken

Crispy Dill Pickle Chicken
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Crispy Dill Pickle Chicken is a flavorful dish that perfectly combines the tangy zest of dill pickles with tender, juicy chicken coated in a crispy, golden crust. Ideal as a snack, appetizer, or main course, this recipe delivers a delightful balance of acidity, savory spices, and satisfying crunch that is simple to prepare and customizable to your taste and dietary needs.

Ingredients

Scale

Chicken and Marinade

  • 1 to 1.5 lbs chicken breasts or tenders (fresh or thawed)
  • 1 cup dill pickle juice (for marinating)

Breading Station

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup crushed dill pickle chips

For Frying

  • Cooking oil (vegetable, canola, or peanut oil) for frying

Instructions

  1. Marinate the Chicken: Soak the chicken breasts or tenders in dill pickle juice for at least 30 minutes and up to 4 hours in the refrigerator. This tenderizes the meat and infuses it with signature tangy flavor.
  2. Prepare the Breading Stations: Set up three bowls: first with flour mixed with salt, pepper, garlic powder, and onion powder; second with beaten eggs; and third with panko breadcrumbs combined with crushed dill pickle chips. These layers help ensure a perfect crunchy coating.
  3. Coat the Chicken: Remove the chicken from the marinade and pat it dry lightly to avoid sogginess. Dredge each piece first in the seasoned flour, then dip into the beaten eggs, and finally press into the panko and crushed pickle mixture, coating thoroughly.
  4. Fry the Chicken: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the coated chicken pieces and fry until golden brown and crispy, about 4-5 minutes per side depending on thickness. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
  5. Drain and Serve: Transfer the cooked chicken onto a wire rack or paper towels to drain excess oil. Serve hot with your favorite dipping sauces or sides.

Notes

  • Pat Chicken Dry: Dry chicken before breading to prevent soggy coating and improve adhesion.
  • Don’t Overcrowd the Pan: Fry in batches to keep oil temperature consistent and chicken crispy.
  • Use a Thermometer: Maintain oil temperature between 350°F and 360°F for ideal frying.
  • Double Coat for Extra Crunch: Repeat dipping in egg and breadcrumb mixture for a crunchier crust.
  • Rest Before Serving: Allow chicken to rest a few minutes after frying to lock in juices.

Nutrition

Keywords: crispy dill pickle chicken, fried chicken, dill pickle recipe, tangy chicken, crunchy chicken, appetizer, snack, game day recipe

Find it online: https://ninagourmet.com/crispy-dill-pickle-chicken/