Juicy chicken marinated in pickle brine, coated in a crispy crust, skewered, and served for snacking.
# Components:
→ Chicken
01 - 1 lb (500 g) boneless, skinless chicken breast or thighs, diced into ¾ inch (2 cm) cubes
02 - ½ cup (120 ml) dill pickle brine
→ Breading
03 - ¾ cup (75 g) all-purpose flour
04 - 2 large eggs
05 - 1 cup (120 g) panko breadcrumbs
06 - ½ cup (50 g) cornmeal (optional, enhances crunch)
07 - 1 tsp garlic powder
08 - 1 tsp smoked paprika
09 - ½ tsp onion powder
10 - ½ tsp ground black pepper
11 - ½ tsp salt
→ Frying
12 - Vegetable oil for deep frying
→ To Serve
13 - Sliced dill pickles
14 - Ranch or honey mustard dip (optional)
15 - Chopped fresh dill (optional)
16 - 8 to 12 wooden skewers
# Directions:
01 - Place chicken cubes and pickle brine into a mixing bowl or resealable bag. Refrigerate for 30 minutes or up to 2 hours to infuse flavor.
02 - Remove chicken pieces from the brine and pat dry thoroughly using paper towels.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and another with panko, cornmeal, garlic powder, smoked paprika, onion powder, black pepper, and salt combined.
04 - Coat each chicken cube first in flour, then in egg mixture, followed by covering in the seasoned breadcrumb blend.
05 - Add 1 inch (2–3 cm) of vegetable oil to a deep skillet or saucepan and preheat to 350°F (180°C).
06 - Working in batches, fry breaded chicken pieces for 3 to 4 minutes, turning to ensure even browning. Once golden and cooked through, transfer to paper towels to drain excess oil.
07 - Thread 3 to 4 fried chicken pieces onto each skewer, alternating with dill pickle slices as desired.
08 - Serve skewers warm, accompanied by your preferred dipping sauce and a sprinkle of fresh chopped dill.
