Dill Pickle Chicken

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 8 hours
Total Time 8 hours 33 minutes
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Baked to golden, crispy perfection, this juicy dill pickle chicken will quickly become a weeknight favorite. It’s great for meal prepping and uses pickle juice for the ultimate tangy flavor.

Close-up of crispy dill pickle chicken with two slices of pickles on top.

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My whole family loves pickles, so this marinated dill pickle chicken is a regular in our home. It has a light pickle flavor, is insanely juicy, and is practically mess-free. “Oven fried chicken” like this is now one of my favorite recipes and cooking methods. Paired with the crispy crunch of seasoned panko and breadcrumbs, this easy chicken dinner will be a hit among all the hungry pickle-lovers you knowโ€” including you.

Pickles and Chicken Are the Perfect Combo!

If you always feel guilty about throwing out leftover pickle juice, this dill pickle chicken is about to change your weeknight dinners and reduce food waste. Here’s why you’ll love it:

  • Versatile: Add a layer of refreshing pickles, turn the recipe into chicken bites, or make the panko spicy.
  • Freezer-friendly: It’s ideal if you want to meal prep for the week or month.
  • Great for leftovers: You’ll never throw out pickle juice again!
  • Little oil: This recipe’s just as crunchy as fried chicken but without all the oil.

What Does Dill Pickle Chicken Taste Like?

My dill pickle chicken tastes like your favorite panko chicken with the savory brine-like tang of dill pickles. If your pickles are sweeter or spicy, the chicken will also absorb some of that goodness.

Overhead photo of a bowl of panko-breaded dill pickle chicken in a bowl with sliced avocado and green veggies.

Recipe Ingredients

Dill pickle juice is the star ingredient here. It helps tenderize the chicken but also adds the perfect amount of acidity. Scroll to the recipe card at the bottom of the post for a printable list.

  • Chicken breasts: Make sure they’re about the same thickness. Boneless chicken thighs will work as well.
  • Dill pickle juice: Your your favorite brand.
  • Eggs: If you use liquid eggs, you need 3-4 tablespoons of mixture per fresh egg in the recipe.
  • Milk: Whole, 2%, and unsweetened plain plant-based milk all work for this.
  • Breadcrumbs: Avoid seasoned breadcrumbs since the panko’s already seasoned. I like to use “extra crispy” type of breadcrumbs.
  • Seasoned panko bread crumbs: Plain panko works too.
  • Salt and pepper: Kosher salt and freshly cracked black pepper are best.
  • Cooking spray: I used olive oil cooking spray, but feel free to use corn, canola, or avocado oil.

How to Make Dill Pickle Chicken

Baking on a cooling rack allows the air to flow through and evenly crisp up this dill pickle chicken on all sides. The recipe card at the bottom of the post contains more detailed step-by-step instructions.

  • Marinate the chicken: Add the chicken and pickle juice to a Ziploc bag. Remove as much air as possible and seal it. Gently shake to combine. Refrigerate for 8-12 hours.
  • Dry it: Remove the chicken from the bag and pat it dry with paper towels to remove excess moisture. Discard the leftover pickle juice in the bag.
  • Prep the oven: Preheat it to 425F. Place a cooling rack on a rimmed baking sheet. Set it aside.
  • Set up the breading station: Whisk the eggs and milk in a medium-sized bowl until smooth. In a separate bowl, combine the breadcrumbs, panko, salt, and pepper.
  • Dredge: Coat the chicken in the egg mixture and then press it into the seasoned panko mixture until completely covered. Shake off any excess.
  • Grease the pan: Arrange the breaded chicken on the cooling rack. Generously spray both sides with cooking spray.
  • Bake: Pop it into the oven for 10 minutes. Flip over and bake for another 8 minutes or until golden brown. Remove from the oven. Let it cool for 5-10 minutes. Serve and enjoy!
A serving bowl of juicy, pickle-brined chicken with panko breading.

Chef’s Tips and Variations

  • Check for doneness: Stick a meat thermometer in the chicken to make sure it’s fully cooked. It should read 165F. If it’s lower than that, it’s under-cooked.
  • Make it spicy: Whisk 1/4 teaspoon chili oil or 1/2 tablespoon hot sauce into the egg mixture for a kick of heat. Mixing 1/4-1/2 teaspoon red pepper flakes into the breadcrumbs works too.
  • Deep-fry it: Pour 3-4″ of corn, canola, or olive oil in a medium-sized pot. Let it heat to 375F. Gently lower one breaded chicken into the oil at a time, without over-crowding the pot. Fry for 6-8 minutes per side or until golden.
  • Add pickles: Place a layer of thinly-sliced pickles over the chicken. Secure them with toothpicks. Dredge, bread, and bake the chicken as usual. Remove the toothpicks and enjoy.
  • Make chicken bites: Dice the chicken into 1″ pieces. Prep as usual. Bake at 400F for 10 minutes, flip over, and bake for another 10-12 minutes.
  • Use dipping sauces: Chipotle mayo, Sriracha, mustard, Honey Mustard, and Ranch dressing are great ways to add more flavor.
Close-up of crispy dill pickle chicken with two slices of pickles on top.

Serving Suggestions

This dill pickle chicken is a wonderful weeknight dinner with steamed broccoli and sliced avocado. I also love it with Million Dollar Mac and Cheese or Bacon Ranch Pasta Salad. If you love potatoes, you must try my Crispy Baked Potato Wedges with this recipe!

How to Store and Reheat

  • Fridge: Place in an airtight container for up to 4 days. Discard immediately if it tastes sour or bitter.
  • Freezer: Bread the chicken as usual but don’t bake it. Place it on a parchment-lined baking sheet and freeze for 1-2 hours or until firm. Transfer to a large freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook as usual.
  • To reheat it: Microwave it in 20-second increments until warm. The air fryer at 375F for 3-5 minutes works too.
Close-up of crispy dill pickle chicken with two slices of pickles on top.
4.4 from 123 votes
Print Pin Recipe
Yield: 4 servings

Dill Pickle Chicken

This juicy dill pickle chicken recipe with crispy panko is an easy "oven-fried" weeknight dinner that uses leftover tangy pickle juice.
Prep Time15 minutes
Cook Time18 minutes
Additional Time8 hours
Total Time8 hours 33 minutes

Ingredients

  • 1.5 lbs thinly sliced chicken breasts
  • 1 ยฝ cup dill pickle juice
  • 2 large eggs, beaten
  • 1 tablespoon milk
  • ยพ cup seasoned breadcrumbs
  • ยพ cup seasoned panko bread crumbs
  • ยฝ teaspoon kosher salt and black pepper, to taste
  • olive oil cooking spray, optional

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Instructions 

  • Place chicken and dill pickle juice in a ziplock bag. Remove as much air as possible and move chicken around to coat in pickle juice. Marinate in the refrigerator for 8 to 12 hours. 
  • After marinating, remove chicken from pickle juice and dry the chicken on paper towels. Discard any leftover pickle juice. 
  • Preheat oven to 425ยฐF. Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking pan for crispier all around chicken. 
  • Whisk together eggs and milk in a medium sized bowl. In a large shallow bowl, combine breadcrumbs, panko bread crumbs, salt and pepper. 
  • Dip chicken breasts in the egg mixture, then into the breadcrumb mixture and shake off any excess.
  • Place the chicken onto the prepared baking sheet and spray both sides with olive oil cooking spray. 
  • Bake for 10 minutes and then flip and continue to bake for approximately 8 minutes more. You want your chicken to be golden brown and cooked through with an internal temperature of 165ยฐF. 

Notes

Storage & Reheating

  • Fridge: Place in an airtight container for up to 4 days.ย 
  • Freezer: Bread the chicken as usual but don’t bake it. Transfer to a large freezer bag and freeze for up to 3 months.ย 
  • To reheat it: Microwave it in 20-second increments until warm. The air fryer at 375F for 3-5 minutes works too.

Nutrition

Serving: 1serving, Calories: 287kcal, Carbohydrates: 15g, Protein: 40g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 143mg, Sodium: 252mg, Fiber: 1g, Sugar: 1g

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My grandson loves dill pickles and I cook for him on swim lesson days, which means a later dinner. He thought it was terrific, and I liked the easy preparation. By the way, as a good blogger and cook, I know you want everything grammatically correct so please accept a small edit from a retired school teacher. Itโ€™s โ€˜itsโ€™ ( no apostrophe) โ€˜โ€ฆ.delicious in its own right!โ€™ when using the possessive adjective.

Have you tried making this with fish? If yes, I was wondering how long to bake.

I made this last night, turned out great. Thank you for sharing ๐Ÿ™‚

There is a restaurant that serves a sandwich like this but they also have a dill aioli on it with slices of pickles.

Do you need to flip the chicken if you’re using a baking cooling rack?

Can you use something else if thereโ€™s no breadcrumbs at home:)

Iโ€™m doing keto ,I sub the bread crumbs with a almond flour and parm cheese .itโ€™s delicious !!

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This has to be THE most bizzare recipe for chicken I’ve ever read and I’ve read umpteen zillion of them thanks to social media!! I LUV dill pickles, specifically Claussen dills, they’re in the ‘fridge section of the grocery store. I can’t wait for the sun to rise so I can make a grocery run for the pickles and chicken!!

BTW, please start adding the recipe name as well as your’s to each pic to make it easier for lazy people like me. Thanxabunch !! ~Judy

Can you soak the chicken overnight? I just put some thighs in a ziploc baggie with the pickle brine, a sliced jalapeno, fresh dill from the garden and a large helping of fresh grated garlic. I can’t wait to try it!

So excited to make this at home. I have been looking for a recipe like this for a bit, thank you so much!

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Can this be made using an electric fry pan or grilled?

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Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.