Save It Juicy bite-sized chicken pieces marinated in tangy pickle brine, coated in a crispy seasoned crust, and served on skewers—perfect for snacking or parties.
The first time I made these for a weekend get-together, they were gone before I could even set out the dip. Kids and adults alike love the juicy texture and zing from the pickle brine, making this a regular request at family game nights.
Ingredients
- Chicken: 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into 2 cm (¾ inch) cubes; 120 ml (½ cup) dill pickle brine (from a jar of pickles)
- Breading: 75 g (¾ cup) all-purpose flour; 2 large eggs; 120 g (1 cup) panko breadcrumbs; 50 g (½ cup) cornmeal (optional, for extra crunch); 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp onion powder; ½ tsp ground black pepper; ½ tsp salt
- For Frying: Vegetable oil, for frying
- To Serve: Dill pickles, sliced; Ranch or honey mustard dip (optional); Fresh dill, chopped (optional); 8–12 wooden skewers
Instructions
- Marinate Chicken:
- Place chicken pieces and pickle brine in a bowl or zip-top bag. Marinate in the refrigerator for 30 minutes (up to 2 hours for stronger flavor).
- Dry Chicken:
- Remove chicken from brine and pat dry with paper towels.
- Prep Breading Stations:
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, cornmeal (if using), garlic powder, smoked paprika, onion powder, pepper, and salt.
- Coat Chicken:
- Dredge each chicken piece in flour, dip in egg, then coat thoroughly with the breadcrumb mixture.
- Fry Chicken:
- Heat 2–3 cm (1 inch) oil in a deep skillet or saucepan to 180°C (350°F).
- Cook:
- Fry chicken pieces in batches for 3–4 minutes, turning to brown all sides, until golden and cooked through. Drain on paper towels.
- Assemble Skewers:
- Thread 3–4 cooked chicken pieces onto each skewer, alternating with dill pickle slices if desired.
- Serve:
- Serve warm with your favorite dipping sauce and garnish with fresh dill.
Save It Everyone in my family gets involved with threading the skewers! It’s a great way to share the fun in the kitchen, especially when making snacks for movie night.
Required Tools
Mixing bowls, knife and cutting board, shallow bowls for breading, deep skillet or saucepan, tongs or slotted spoon, paper towels, and wooden skewers are all you need for this recipe.
Allergen Information
This recipe contains eggs and wheat (gluten). If serving with ranch dip, check for dairy and other allergens in its ingredient label. Always review all packaging for possible allergens.
Nutritional Information (per serving)
Calories: 340, Total Fat: 13 g, Carbohydrates: 22 g, Protein: 30 g
Save It These skewers stay crispy, even as they cool. Serve with plenty of dipping sauces and watch them disappear!
Recipe FAQs
- → How do I marinate the chicken for extra tang?
Allow chicken to marinate in pickle brine for up to two hours in the refrigerator to boost tangy flavor.
- → Can I prepare these chicken skewers in an air fryer?
Yes, cook breaded pieces at 200°C (400°F) for 10–12 minutes, flipping halfway, for a lighter finish.
- → Is there a vegetarian option available?
Firm tofu can be substituted for chicken, following the same breading and cooking process for tasty results.
- → What dipping sauces pair well?
Ranch or honey mustard are great choices, and fresh dill adds an extra burst of flavor when serving.
- → What makes the breading extra crunchy?
Cornmeal added to the panko mixture increases crunchiness, while garlic and smoked paprika enhance flavor.
- → Are there allergens I should consider?
The dish contains eggs and wheat; always check dip ingredients for dairy or additional allergens.