Crispy Dill Pickle Chicken with Creamy Dill Sauce Recipe
This Crispy Dill Pickle Chicken recipe features tender chicken breasts marinated in tangy pickle juice, coated in seasoned flour and crunchy Panko breadcrumbs, then fried to golden perfection. Served with a creamy dill sauce and topped with chopped dill pickles, this dish offers a delightful combination of crispy texture and vibrant flavors, perfect for a quick and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 2 lbs chicken breasts (boneless skinless)
- 1.5 cups pickle juice (from jar)
Coating
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 eggs (beaten)
- 2 cups Panko breadcrumbs
Creamy Dill Sauce and Topping
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 1 tbsp fresh dill (chopped)
- 1 clove garlic (minced)
- 1 cup dill pickles (chopped, for topping)
Instructions
- Prepare the Chicken: Slice chicken breasts into thin cutlets and use a meat mallet to pound them to an even thickness, ensuring uniform cooking.
- Marinate: Place the chicken cutlets in a shallow dish and cover with pickle juice. Refrigerate and let marinate for at least 1 hour to infuse flavor and tenderize the meat.
- Set Up Coating Stations: Prepare three separate bowls: one with all-purpose flour mixed with garlic powder and onion powder, one with the beaten eggs, and one with Panko breadcrumbs.
- Coat the Chicken: Remove the chicken from the pickle juice and pat dry with paper towels. Dredge each piece in the flour mixture, dip into the beaten eggs, then firmly coat with Panko breadcrumbs to create a crispy crust.
- Fry the Chicken: Heat oil in a skillet to 350°F (175°C). Fry the breaded chicken cutlets for 3-4 minutes per side or until golden brown and cooked through (internal temperature of 165°F/74°C). Drain on paper towels.
- Make the Creamy Dill Sauce: In a bowl, whisk together mayonnaise, sour cream, minced garlic, and chopped fresh dill until smooth and well combined.
- Serve: Plate the crispy fried chicken, spoon the creamy dill sauce over the top, and garnish generously with chopped dill pickles for added crunch and tang.
Notes
- Marinating chicken for longer than 1 hour (up to 4 hours) intensifies flavor but avoid over-marinating to prevent overly soft texture.
- Use a thermometer to ensure oil temperature stays around 350°F for optimal frying and crispiness.
- For a lighter option, the chicken can be baked or air fried, though frying yields the crispiest texture.
- Try substituting Greek yogurt for sour cream in the sauce for a tangier and healthier variation.
- Leftover sauce can be refrigerated for up to 3 days and used as a dip or spread.
Keywords: Crispy chicken, dill pickle chicken, fried chicken recipe, creamy dill sauce, Panko chicken, pickle juice marinade