Best 20 Pickle Chicken Recipes

PICKLE BRINE CHICKEN

Steps:

• Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

PICKLE-BRINED FRIED CHICKEN

Steps:

• Drain the juice from the jars of pickles into a baking dish or bowl. Add the chicken and flip to coat. Let brine, refrigerated, for at least 1 hour and up to 4 hours.
• Preheat the oven to 300 degrees F and line a baking sheet with a cooling rack. Fill a Dutch oven halfway with oil. Heat the oil over medium-high heat to 320 degrees F.
• In 3 bowls or baking dishes, set up a breading station. In the first dish, mix the flour with the salt, paprika and pepper. In the second dish, mix the hot sauce, mustard and eggs. Put the cracker crumbs in the third dish.
• Dredge each chicken piece first in the flour mixture, then in the egg mixture, then in the crackers. Place the breaded chicken pieces in the oil a few at a time. Don't overcrowd the pan; the pieces should not be touching in the oil. Fry, turning occasionally, until the chicken is a deep golden brown and fully cooked to 165 degrees F when checked with a thermometer, 5 to 6 minutes per side. Transfer to a baking sheet and place in the oven until ready to serve.

PICKLE-FRIED CHICKEN

Steps:

• Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
• Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
• Pour buttermilk and flour into 2 separate bowls. Season flour with salt and pepper. Dredge chicken in buttermilk. Toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on a rack set over a baking sheet.
• Fill Dutch oven with as many thighs as possible without crowding. Cook at 350 degrees F (175 degrees C) until golden brown, 5 to 7 minutes per side. Place thighs on the baking sheet. Repeat until all pieces are fried. Transfer thighs to the oven.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with a pinch of salt.

PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE

Steps:

• Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
• When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
• Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
• Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
• Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.

PICKLE-BRINED FRIED CHICKEN SANDWICHES WITH PICKLE SLAW

Steps:

• Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.
• After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
• Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
• When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
• Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
• To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
• Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.

PICKLE-BRINED FRIED CHICKEN

Steps:

• Brine:
• Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
• Chicken:
• Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry.
• Fit a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.
• Meanwhile, place buttermilk in a large bowl. Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet.
• Working in batches and returning oil to 350° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6-8 minutes. Transfer to a wire rack set inside a baking sheet.
• Drizzle chicken with honey; sprinkle with sea salt and benne seeds. Serve with hot sauce alongside.

GRILLED DILL PICKLE CHICKEN THIGHS

Steps:

• Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
• Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.

DILL PICKLE CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
• Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE

Steps:

• Marinate chicken:
• Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved. Add chicken and toss to coat, then marinate 15 minutes.
• Make pickle while chicken marinates:
• Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long) with slicer. Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine. Let stand, tossing occasionally, until wilted, about 15 minutes.
• Grill chicken:
• Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch. Transfer chicken to a plate as grilled and keep warm, covered with foil. Serve with pickle and accompaniments.
• *Available at Asian markets, cookware shops, and Uwajimaya (800-889-1928).

SWEET PICKLE CHICKEN SALAD

Steps:

• Place pickle juice and onion in blender or food processor.
• Process until finely chopped.
• Add chicken and process 3 fast pulses.
• Add remaining ingredients and process 2 fast pulses.

PICKLE CHICKEN

Steps:

• Marinade chicken breasts in pickle juice anywhere from 2 to 24 hours.
• Grill on a George Foreman grill for 8-12 minutes (depends on size of chicken breast).
• Eat and enjoy!

POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE

Steps:

• In shallow saucepan, bring 3 cups water and salt to boil.
• Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
• Add chicken to pan; bring to simmer.
• Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
• Discard bay leaf.
• With slotted spoon, transfer chicken to serving plate and keep warm.
• In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
• Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
• Bring to simmer; cook, stirring, for 3 minutes or until thickened.
• Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
• Sprinkle with remaining parsley.

CHICKEN WITH PICKLE SAUCE

Steps:

• Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
• Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
• Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.

FRIED CHICKEN BAKED IN DILL PICKLE JUICE

Steps:

• Dip pieces of chicken in milk and then into the flour mixture.
• In a frying pan, cook chicken in oil to brown the crust. Drain on paper towels.
• Place pieces in a (9x13 inch) pan or glass casserole dish.
• Pour dill pickle juice half way up chicken.
• Cover with foil and bake 350° for 1 1/2 hours, basting occasionally (Turn chicken over after 65-70 minutes and continue cooking, uncovered).
• The juice will be absorbed and the chicken is great cold.

RONI'S PICKLE CHICKEN

Steps:

• Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
• Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
• Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
• Fry up the pickles when the chicken is completed.

LOW CARB SOUTHERN DILL PICKLE CHICKEN SALAD RECIPE - (4.6/5)

Steps:

• Fold all ingredients together in a large bowl, shredding chicken with a fork until it is at your desired consistency. The sugar substitute is optional, but adds a nice balance to the salty dill pickles. Cover and refrigerate for 30 minutes for the ingredients and flavors to mingle, or serve immediately. Serve over a green salad and garnish with fresh dill if you have any on hand. George's Tips: I like to finely mince 1⁄3 of the chicken in a food processor and shred the remaining 2⁄3 with a fork to make a salad that is the best of both worlds; ground and chunky. Variation: I make an entirely different Dill Chicken Salad by replacing the dill pickle with fresh cucumber, and adding 1⁄4 teaspoon of salt, and 2 teaspoons of chopped fresh dill. calories: 175|fat: 8.5g |protein: 21g |fiber: 0g |net carbs:2.5g

CHICKEN WITH PICKLE SAUCE

Steps:

• 1. Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. transfer to a plate.
• 2. Add the onion, thyme, and 1/2 teaspoon salt to skillet. Cook until onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
• 3. Meanwhile, mix egg yolks, pickles, pickle juice, scallions, and parsley into a bowl. Stir into the broth and cook, stirring, Until sauce begans to thicken, about 1 minute. Add chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.

DILL PICKLE SLOW COOKER WHOLE CHICKEN

Steps:

• Rub poultry seasoning all over chicken. Place chopped pickles in the cavity of the chicken. Pour broth into the slow cooker and add the chicken.
• Cook on High for 4 hours.
• Carefully transfer chicken to a large baking pan. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil chicken for 10 minutes or until skin has browned.
• Carve chicken and discard carcass. Season with salt and pepper.

DILL PICKLE CHICKEN

Steps:

• 1. Place chicken in a large bowl. Pour the pickle brine over the top make sure the chicken pieces are submerged. Add the whole garlic cloves and place in fridge overnight or at least 8 hours.
• 2. Remove the chicken from the brine and discard the brine. Pat the chicken dry and season with salt and pepper. Fry or bake in oven at 425 degrees until chicken is done.
• 3. Top with chopped pickles and fresh dill for serving.

SWEET PICKLE CHICKEN SALAD

Steps:

• 1. Combine all ingredients.