Monday, August 8, 2016

Dill Pickle Chicken

Dill Pickle Brined Chicken

I had a feeling Zach would like this recipe. He loves to eat dill pickle flavored  sunflower seeds and dill pickle flavored potato chips. This recipe is great for a beginner cook. 

The recipe calls for chicken tenders which are more expensive per pound than chicken breasts. I used three chicken breasts and cut each breast into three similar sized/shaped strips. 

Dill Pickle Brined Chicken Strips


  • 1 & 1/4 lbs chicken tenders or 1 & 1/4 pounds chicken breasts (boneless/skinless) cut into equal sized strips
  • 1cup pickle juice (enough to cover the chicken)
  • 1/2 teaspoon kosher salt and black pepper, to taste
  • 2 eggs 
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup seasoned panko
  • cooking spray


  1. Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely).  Alternatively, you can marinate the chicken in a gallon sized zip closed plastic bag.  Marinate in the refrigerator 8 hours. After 8 hours, drain and dry the chicken completely on paper towels.
  2. Preheat oven to 425F. Spray a large baking sheet with generously with oil.
  3. Combine egg, salt, and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
  4. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
  5. Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.

Zach said the chicken is really good and flavorful.

No comments: