Crispy Pickle-Brined Chicken Bites

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  • 1 pound boneless, skinless chicken breast or thigh
  • 1/2 cup dill pickle juice
  • 2 cups crushed thin potato chips
  • Ranch Sauce:
  • 1/2 cup mayonnaise
  • 1 cup plain yogurt or buttermilk
  • 2 tablespoons dried ranch dressing mix
  • 1/2 cup minced dill pickles
  • 1 teaspoon dried dill or 1 tablespoon minced fresh dill
  • 1 tablespoon minced chives
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • Salt to taste


Heat oven to 400°F.
Cut chicken into 2-inch chunks. Pour pickle juice over chicken pieces and brine for 30 minutes in the refrigerator.
Mix all Ranch Sauce ingredients in a bowl and chill.
Pat chicken pieces dry with paper towels. Crush potato chips into crumbs. Add dried chicken pieces to the crumbs and toss to coat. Transfer to parchment-lined baking sheet sprayed with pan spray. Bake for 12-15 minutes.
Serve with sauce.

This recipe is equally delicious with salmon, cod or halibut.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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