Crispy, juicy, and tangy with a delightful pickle twist, Ree Drummond’s Pickle Chicken Bites are a must-try for pickle lovers and fried chicken fans alike. These bite-sized delights are marinated in pickle juice, dredged in seasoned flour, and fried to golden perfection, delivering a crunchy, flavorful snack or appetizer.

Why You’ll Love This Recipe

If you’re a fan of pickles, fried chicken, or both, this recipe hits all the right notes. The pickle brine works double duty—infusing the chicken with flavor and tenderizing it for a juicy interior. The crispy coating is seasoned to perfection, and the quick fry time means you can have a crave-worthy snack in under an hour. Great for game day, parties, or even weeknight cravings, these bites are sure to be a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts, cut into bite-sized pieces
Dill pickle juice (from a jar of pickles)
All-purpose flour
Cornstarch
Garlic powder
Onion powder
Paprika
Salt and pepper
Eggs
Buttermilk
Vegetable oil (for frying)
Ranch dressing or your favorite dipping sauce (optional)

directions

Marinate the chicken pieces in pickle juice for at least 30 minutes.
In one bowl, whisk together eggs and buttermilk.
In another bowl, mix flour, cornstarch, and all the seasonings.
Drain chicken from the marinade. Dip each piece first in the egg mixture, then dredge in the seasoned flour mixture.
Heat oil in a deep skillet or fryer to 350°F.
Fry chicken bites in batches until golden brown and cooked through, about 3 to 4 minutes per batch.
Drain on paper towels and serve hot with dipping sauce if desired.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 40 minutes (includes marination)
Cook time: 15 minutes
Total time: 55 minutes

Variations

Spicy version: Add cayenne pepper or hot sauce to the egg mixture for heat.
Air fryer option: Spray the coated chicken lightly with oil and air fry at 400°F for 10-12 minutes, turning halfway through.
Gluten-free: Substitute flour with a gluten-free blend and use cornstarch as is.
Extra crispy: Double-dip the chicken for a thicker crust (egg → flour → egg → flour).

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 375°F oven or air fryer for 8-10 minutes until hot and crispy. Avoid microwaving to maintain crispiness.

FAQs

How long should I marinate the chicken in pickle juice?

Marinate for at least 30 minutes, but for maximum flavor, you can go up to 2 hours.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work great and offer a juicier bite.

Do I have to use dill pickle juice?

Dill pickle juice is best, but you can experiment with bread and butter pickle juice for a sweeter flavor.

Can I bake instead of fry?

Yes, but the result won’t be as crispy. Bake at 425°F for 20–25 minutes, flipping halfway through.

What dipping sauces go well with these?

Ranch, spicy mayo, honey mustard, or even extra pickle juice make great pairings.

Is it necessary to use buttermilk?

Buttermilk adds tang and helps tenderize, but you can substitute with milk and a splash of lemon juice or vinegar.

Can I make these ahead of time?

You can marinate and bread the chicken ahead, but for best results, fry them just before serving.

What oil is best for frying?

Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points.

How do I know when the chicken is done?

The chicken is done when golden brown and the internal temperature reaches 165°F.

Can I freeze the cooked bites?

Yes, freeze on a baking sheet, then store in a freezer bag. Reheat in the oven or air fryer for best texture.

Conclusion

Ree Drummond’s Pickle Chicken Bites are the ultimate mash-up of crispy fried chicken and tangy pickles. Whether you’re making them for a party, a family dinner, or just a snack for yourself, they’re easy, fast, and incredibly satisfying. Once you try them, they might just become your new favorite comfort food.