Description

These tangy, crispy chicken bites are marinated in pickle juice for maximum flavor, then breaded and pan-fried to golden perfection. They’re quick, easy, and totally addictive—perfect as a snack, appetizer, or even for dinner. Inspired by Ree Drummond’s fun twist on fried chicken with a dill pickle kick

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup dill pickle juice (from a jar of pickles)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
1/4 cup milk
Vegetable oil, for frying
Optional: Ranch dressing or extra pickles for serving

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Instructions

Place chicken pieces in a large zip-top bag or bowl. Pour pickle juice over the chicken, cover, and marinate in the fridge for at least 4 hours or overnight.
In a shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
In another bowl, whisk together eggs and milk.
Remove chicken from marinade and pat dry with paper towels.
Dip each piece of chicken into the flour mixture, then into the egg wash, and back into the flour mixture. Press the flour in well to coat.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Fry chicken bites in batches for 3–4 minutes per side or until golden brown and fully cooked. Don’t overcrowd the pan.
Remove to a paper towel–lined plate to drain.
Serve hot with ranch or your favorite dipping sauce.

Notes

Don’t skip drying the chicken before breading—this helps the coating stick better.
You can use chicken thighs if you prefer darker meat.

These bites are best eaten fresh but can be reheated in an air fryer for crispiness

Nutrition

Serving Size: 1/4 of recipe
Calories: 340
Sugar: 1g
Sodium: 920mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 29g
Cholesterol: 135mg