Dill Pickle Fried Chicken

Crispy pickle-brined fried chicken cutlets with a quick dill pickle ranch dipping sauce.

By Manny Michael

30 minutes

Dinner

American

Ingredients

• For the Chicken
• Chicken breasts, cut into thin sliced pieces
• 1 1/2 cups dill pickle juice
• Oil, for frying
• For the Dry Coating
• 1/2 cup flour
• 1/2 cup cornstarch
• Garlic powder, to taste
• Onion powder, to taste
• Paprika, to taste
• Salt, to taste
• Black pepper, to taste
• For the Wet Mixture
• 1/2 cup buttermilk
• 1 egg
• For the Dill Pickle Ranch
• 1/2 cup ranch
• 2 tablespoons dill pickle juice
• Fresh dill, chopped

Instructions

1. Cut the chicken breasts into thin sliced pieces.
2. Place the chicken in dill pickle juice and let it marinate.
3. When ready to cook, remove the chicken from the pickle juice and pat it dry with paper towels.
4. In one bowl, add flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper, then mix together with a fork.
5. In a second bowl, add buttermilk and egg and mix until combined.
6. Heat oil in a pan over medium heat.
7. Dip each piece of chicken into the buttermilk and egg mixture and let the excess drip off.
8. Place the chicken into the flour mixture and coat it completely.
9. Add the coated chicken to the hot oil.
10. Cook each piece for about 4 to 6 minutes per side, or until golden brown, crispy, and cooked through.
11. While the chicken cooks, mix ranch, dill pickle juice, and chopped fresh dill in a small bowl and place the sauce in the fridge until ready to serve.
12. Once the chicken is done, sprinkle with extra fresh dill if desired.
13. Serve warm with the dill pickle ranch and enjoy.