Pickle Chicken
This Pickle Chicken is SO EASY! Tangy pickle juice marinates tender chicken with crispy Panko breading for a juicy, flavorful dinner everyone will love.
Equipment
- Mixing Bowls
- Whisk
- Baking Sheet
- Meat Thermometer
- Cooling rack
Ingredients
- 2 lbs boneless skinless chicken tenderloins
- 1 cup dill pickle juice from a pickle jar (plus extra pickles for serving)
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 cup Panko bread crumbs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 large eggs
Instructions
- Begin by placing the chicken tenderloins in a large mixing bowl. Pour the dill pickle juice over the chicken, ensuring all pieces are submerged. Add the brown sugar and kosher salt, mixing well. Cover the bowl and let it marinate in the fridge for at least 1 hour, or up to overnight for maximum flavor.
- Preheat your oven to 400°F (200°C). This ensures that your pickle chicken will cook evenly and develop that perfect crispy crust.
- Set up a breading station with three separate bowls. In the first bowl, add the all-purpose flour and season it with 1 teaspoon of salt, garlic powder, and chili powder. In the second bowl, beat the two large eggs until well mixed. In the third bowl, place the Panko bread crumbs.
- Remove the chicken from the marinade and let the excess juice drip off. Dredge each tenderloin in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any extra to drip off, and finally coat it in the Panko bread crumbs, ensuring it’s fully covered.
- Line a baking sheet with parchment paper or a silicone mat. Place the breaded chicken tenderloins on the sheet, ensuring they are spaced apart for even cooking. Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Once your pickle chicken is done baking, remove it from the oven and let it cool for a few minutes on a cooling rack. Serve with extra pickles on the side, and enjoy your crispy, tangy delight!
Notes
- For extra flavor, add some dill or your favorite herbs into the breading mixture.
- Letting the chicken marinate overnight will intensify the pickle flavor, making it even more delicious.
- If you want a spicier kick, consider adding cayenne pepper to the flour mixture.
- The leftover pickle juice can be used for making salads or as a brine for other meats.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer to maintain crispiness.