Pickle Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Additional Time
1 hr
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Pickle Chicken
Description
Pickle Chicken begins by soaking chicken tenderloins in a marinade of dill pickle juice, brown sugar, and kosher salt. This step imparts a bright, tangy flavor and helps keep the meat moist. After marinating, the chicken is dredged in a seasoned flour mix, dipped in an egg wash, and coated with toasted panko breadcrumbs seasoned with garlic powder, chili powder, and salt. Baking the chicken at 425°F crisps the coating while cooking the chicken through to 165°F. The result is crunchy, flavorful chicken with subtle pickle notes.
This dish pairs well with extra pickle slices and a creamy sauce, such as a homemade variant modeled after Raising Cane's, which complements the chicken's tanginess. It makes a practical main course for gatherings or casual dinners where a distinctive, breaded chicken is desired.
For the best coating texture, toast the panko crumbs in the oven before coating the chicken. Serve the chicken immediately after baking to keep its crispiness. The included sauce combines mayo, ketchup, garlic powder, Worcestershire sauce, and black pepper for a savory accompaniment.
Ingredients
- 2 lbs chicken tenderloins boneless, skinless
MARINADE:
- 1½ cups dill pickle juice extra pickles for serving, from a pickle jar
- 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 egg
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
- Toast panko crumbs before coating the chicken for extra crunch.
- Serve immediately after baking to maintain crisp coating.
- The recommended dipping sauce combines mayo, ketchup, garlic powder, Worcestershire sauce, and pepper.
User Reviews
Overall Rating
5
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