Dill Pickle Chicken Recipe
If you ever crave a bold, tangy twist on classic baked chicken, Dill Pickle Chicken is the way to go. Imagine juicy, flavorful chicken breasts marinated in zesty dill pickle juice, coated with a crispy, golden crust and baked to perfection. Each bite is a delightful combination of savory, crunchy, and bright flavors that wake up your taste buds in the most satisfying way. Dill Pickle Chicken isn’t just packed with personality — it’s also surprisingly easy to make and a guaranteed conversation starter at any table.
Ingredients You’ll Need
Ingredients You’ll Need
Let’s talk about what you’ll need. Dill Pickle Chicken keeps things delightfully simple, letting each ingredient play its own special part in delivering flavor, texture, and appetizing color. Here’s a quick peek at how these essentials come together for pure dinnertime magic.
- Chicken breasts (1.5 lbs, thinly sliced): The star of the show—thin slices make for quick marinating and irresistibly tender bites.
- Dill pickle juice (1 1/2 cups): This tangy brine infuses the chicken with unmistakable zip and juiciness.
- Eggs (2 large, beaten): The eggs help the crispy coating stick and give a lovely golden finish.
- Milk (1 tablespoon): A splash of milk adds richness and helps bind the coating.
- Seasoned breadcrumbs (3/4 cup): These bring savory flavors and a classic crunch.
- Seasoned panko bread crumbs (3/4 cup): Panko lightens up the crust with extra crispiness and texture.
- Kosher salt & black pepper (1/2 teaspoon, to taste): The basic seasoning duo to balance the punchy pickle flavor.
- Olive oil cooking spray (optional): A light spritz helps the chicken bake up ultra crisp and golden.
How to Make Dill Pickle Chicken
Step 1: Marinate the Chicken in Dill Pickle Juice
Start by placing your thinly sliced chicken breasts and dill pickle juice in a large ziplock bag. Gently squeeze out as much air as possible, seal, and swish the chicken around so every piece gets nicely coated. Let it work its magic in the refrigerator for 8 to 12 hours for maximum flavor and tenderness.
Step 2: Prepare the Chicken
When your kitchen smells delightfully briny, remove the chicken from the pickle bath and pat each piece dry with paper towels. This step is key for getting that gorgeous crispy coating — too much liquid means soggy breading! Discard any leftover pickle juice.
Step 3: Preheat and Prep Your Pan
Bake rather than fry for a lighter take that’s still satisfyingly crunchy. Preheat your oven to 425°F. For easy cleanup and even crispier results, line a large baking sheet with parchment paper or set a wire rack on a rimmed baking pan. That extra airflow underneath makes all the difference.
Step 4: Make the Dredging Stations
In one medium bowl, whisk together the eggs and milk (no lumps, please!). Grab a second large, shallow bowl and mix together the seasoned breadcrumbs, panko, salt, and pepper. This double-breading approach is how Dill Pickle Chicken gets that crave-worthy crunch.
Step 5: Bread the Chicken
One piece at a time, dip the marinated chicken into the egg mixture, making sure it’s fully coated, then dredge it in the breadcrumb mixture. Lightly shake off any excess so you get an even, crisp crust.
Step 6: Arrange and Mist
Place the breaded chicken pieces onto your prepared baking sheet. For ultimate crispiness without frying, lightly spray both sides with olive oil cooking spray. This helps lock in the moisture and ensures an even golden finish.
Step 7: Bake to Perfection
Bake the chicken for 10 minutes, carefully flip each piece, then return to the oven for about 8 more minutes. You’re looking for a beautiful golden brown color and an internal temperature of at least 165°F. Let it rest just a minute or two before serving up your Dill Pickle Chicken—it will be mouthwateringly perfect.
How to Serve Dill Pickle Chicken
Garnishes
Dill Pickle Chicken really shines when you give it a little extra flair! Fresh chopped dill or parsley offers a pretty pop of green and ramps up the herbal notes that tie in so well with the pickle flavor. A wedge of lemon adds a nice zip if you love even more brightness.
Side Dishes
This dish is super versatile and pairs well with just about anything! Try serving it with crispy roast potatoes, a light slaw, or a refreshing cucumber salad to echo that pickle motif. Creamy mashed potatoes or buttery corn are always a crowd-pleaser, too. The juicy, tangy chicken is a star next to vibrant veggies or warm, crusty bread.
Creative Ways to Present
Don’t be afraid to get playful! Slice leftover Dill Pickle Chicken and layer it into sandwiches with more pickles and a slather of mayo for the ultimate chicken sandwich. Chop and toss the chicken over a green salad with feta, tomatoes, and a dill vinaigrette, or serve it taco-style with crisp cabbage slaw and a drizzle of ranch. Let your imagination—and your cravings—be your guide.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Pop cooked Dill Pickle Chicken into an airtight container and refrigerate for up to 3 days. It holds up beautifully for next-day lunches, and the flavor only gets bolder as the pickle notes mingle with the crumb crust.
Freezing
If you want to freeze Dill Pickle Chicken, let it cool completely first. Arrange the chicken on a baking sheet so the pieces don’t touch and freeze until solid, then transfer to freezer bags or containers. It will keep well for up to 2 months—simply reheat directly from frozen or thaw overnight in the fridge.
Reheating
For the crispiest results, reheat Dill Pickle Chicken in a 350°F oven for 10-12 minutes, flipping halfway through. Avoid the microwave if possible; it can make the crust soft. An air fryer also works wonders by restoring that irresistible crunch!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs soak up the pickle marinade just as well as chicken breasts, and they’ll add a little extra juiciness. Adjust cooking time as needed since thighs can be a bit thicker and fattier.
What kind of pickle juice works best?
Dill pickle juice is the star here, so reach for the sharp, garlicky kind you’d enjoy snacking on. Avoid sweet pickle juice, which will give a completely different flavor profile and won’t deliver the signature tang of Dill Pickle Chicken.
Do I need to marinate for a full 8 hours?
For the ultimate depth of flavor, marinating 8 to 12 hours is ideal. However, if you’re short on time, a quick 2-hour soak will still impart plenty of pickle zing. Don’t skip the marinating entirely though—it’s what makes Dill Pickle Chicken so memorable!
Can I make this recipe gluten-free?
Of course! Swap in gluten-free breadcrumbs and panko, and double-check your pickle juice (most are gluten-free, but it never hurts to read the label). Everything else in the recipe works as is for a delicious gluten-free Dill Pickle Chicken.
Is there a way to make this in the air fryer?
Yes! Arrange the breaded chicken in a single layer in your air fryer basket, spray lightly with olive oil, and cook at 400°F for about 10 minutes, flipping halfway through. It’ll be extra crispy, and you might never go back to the oven method.
Final Thoughts
If you’re ready for a playful twist on dinner that’s all about big, briny flavor and serious crunch, Dill Pickle Chicken is calling your name. It’s easy enough for weeknights, special enough to impress a crowd, and just a little bit quirky—in all the best ways. Don’t be surprised if it becomes a regular request once your friends and family taste it!
Print
Dill Pickle Chicken Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Dill Pickle Chicken is a delicious and unique twist on traditional chicken tenders. Marinated in tangy dill pickle juice, these chicken strips are crispy on the outside and juicy on the inside.
Ingredients
Chicken:
- 1.5 lbs thinly sliced chicken breasts
Marinade:
- 1 1/2 cup dill pickle juice
Breading:
- 2 large eggs (beaten)
- 1 tablespoon milk
- 3/4 cup seasoned breadcrumbs
- 3/4 cup seasoned panko bread crumbs
- 1/2 teaspoon kosher salt and black pepper (to taste)
Optional:
- olive oil cooking spray
Instructions
- Marinate the Chicken: Place chicken in a ziplock bag with dill pickle juice and refrigerate for 8 to 12 hours.
- Prepare for Breading: Remove chicken from marinade, pat dry, and discard excess pickle juice.
- Preheat Oven: Preheat oven to 425°F and prepare baking sheet with parchment paper or wire rack.
- Coat the Chicken: Whisk eggs and milk in a bowl. Combine breadcrumbs, panko, salt, and pepper in another bowl. Dip chicken in egg mixture, then breadcrumb mixture.
- Bake: Place breaded chicken on baking sheet, spray with olive oil, and bake for 18 minutes, flipping halfway through cooking.
Notes
- For extra tanginess, serve with a side of dill pickle ranch dressing.
- Make sure to use pickle juice and not pickles for marinating.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
Keywords: Dill Pickle Chicken, Chicken Tenders, Pickle Juice Marinade, Crispy Chicken Strips
