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Crispy Dill Pickle Chicken with Creamy Sauce

Juicy chicken cutlets brined in pickle juice, fried to a golden crisp, and topped with a creamy garlic dill sauce and chopped pickles.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs chicken breasts boneless skinless
  • 1.5 cups pickle juice from jar
Breading
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cups Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
Creamy Sauce & 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

Equipment

  • Large skillet or cast iron pan
  • Meat mallet
  • Wire rack
  • Mixing bowls

Method
 

  1. Slice chicken breasts into thin cutlets and pound to even thickness.
  2. Marinate chicken in pickle juice for at least 1 hour in the refrigerator.
  3. Set up 3 bowls: Flour mixed with spices, beaten eggs, and Panko breadcrumbs.
  4. Remove chicken from brine, pat dry, then dredge in flour, dip in egg, and coat firmly in Panko.
  5. Heat oil in a skillet to 350°F. Fry chicken 3-4 minutes per side until golden and cooked through.
  6. Whisk together mayonnaise, sour cream, minced garlic, and fresh dill to make the sauce.
  7. Serve fried chicken topped with creamy sauce and a generous amount of chopped pickles.

Notes

For best results, let the breaded chicken sit for 10 minutes before frying to help the coating adhere. Do not marinate longer than 8 hours.