Pickle Chicken

Pickle Chicken is a tender chicken baked in a crispy coating. These are basically chicken nuggets with a unique flavor. Our family goes crazy for these.

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DILL PICKLE CHICKEN RECIPE

Did you know that brining chicken makes for a super tender and tasty chicken?

I was on my way home from Lake Powell listening to a podcast about Dave’s Hot Chicken and how they decided to brine their chicken in pickle juice. I decided I needed my own version.

INGREDIENTS

• CHICKEN TENDERLOINS – Sure you can use skinless chicken breasts or skinless chicken thighs but tenderloins are easier to cook and eat.
• PICKLE JUICE – The chicken is marinated in leftover dill pickle juice from a pickle jar which makes it super tender. Dill pickles give it a great flavor.
• BROWN SUGAR – A little sweetness is great for marinating.
• PANKO BREAD CRUMBS – I’ve tested regular breadcrumbs and Panko breadcrumbs were by far the best choice.
• EGGS – These are used to dip the chicken in after the flour mixture.
• FLOUR
• SEASONINGS – The flour coating is spiced up with some garlic powder and chili powder.
• KOSHER SALT

COOKING METHOD

The way we cook this is a little unique in that we get the crunchy texture from toasting the breadcrumbs ahead of time. It’s an easy step that makes a huge difference.

HOW TO MAKE PICKLE CHICKEN

CANE’S SAUCE

We love serving this with a knock-off Raising Cane’s sauce. It’s 3/4 cup mayo, 1/4 cup ketchup, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon black pepper.

OTHER CHICKEN RECIPES

• Chicken Teriyaki
• Pesto Bruschetta Chicken
• Chicken Parmesan Meatballs
• One-Pan Chicken Enchilada Skillet
• Baked Chicken Chimichangas
• Chicken Pot Pie
• One-Pan Teriyaki Chicken Bowl
• Slow Cooker Cashew Chicken
• Buffalo Chicken Chili
• Cheesy Salsa Bean Chicken
• Slow Cooker Chicken Parmesan

Pickle Chicken

5 from 8 votes

Pickle Chicken is a tender chicken baked in a crispy coating. Our family goes crazy for these.

Print Pin Rate

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

MARINATING: 1 hour hr

Servings: 6 servings

Ingredients

• 2 lbs boneless skinless chicken tenderloins

MARINADE:

• 1½ cups dill pickle juice from a pickle jar, (extra pickles for serving)
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt

COATING:

• 1½ cups Panko bread crumbs
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 large eggs

Instructions

 

• In a large bowl or resealable plastic bag, add the chicken, pickle juice, brown sugar, and two teaspoons kosher salt. Marinade for 1 to 24 hours in the fridge.
• When ready to cook, preheat oven to 425℉. Pour Panko bread crumbs onto a baking sheet in an even layer. Bake for 5-7 minutes or until bread crumbs are golden brown. Remove from oven and place in a shallow bowl. Line baking sheet with parchment paper.
• In a shallow bowl, mix together the flour, one teaspoon salt, garlic powder, and chili powder.
• In another shallow bowl, add the eggs with 2 tablespoons of water and whisk.
• Take chicken out of the marinade, coat in the flour mixture, then dip in the egg mixture, then coat in the breadcrumbs. Place on baking sheet. Bake for 18-25 minutes or until chicken is done and has reached 165℉. Serve chicken immediately with extra pickles.

Notes

We love serving this with a knock-off Raising Cane's sauce. It's 3/4 cup mayo, 1/4 cup ketchup, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon black pepper.

Cuisine: American

Course: All Recipes, Main Course, Main Dishes

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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