Pickle Chicken with Aioli Sauce
Prep time
Cook time
Total time
Serves: 3-5 people
  • 1.40 lb thin chicken breasts, skinless
  • Kosher dill pickle juice from a 32 oz jar
  • ½ cup panko, not seasoned
  • ½ cup breadcrumbs, not seasoned
  • 2 heaping tablespoons fresh dill, chopped
  • 1 heaping tablespoon fresh parsley, chopped
  • 1 heaping teaspoon fresh garlic, minced (about 1 clove)
  • Kosher salt, to taste (I used 1 teaspoon)
  • Black pepper, to taste (I used ½ teaspoon)
  • 1 egg
  • Oil
  • For the Aioli Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 2 teaspoons fresh garlic, minced (about 1-2 cloves)
  • Kosher salt, to taste
  • Black pepper, to taste
  1. Line a large baking sheet with layers of paper towels. Set aside.
  2. Cut the chicken into medium size pieces/strips, place them in a large Ziploc bag, and pour in the pickle juice. Seal the bag, removing all of the air, and place in a shallow bowl. The juice should be enough to cover the chicken completely. Marinate in the refrigerator for 8 hours.
  3. Drain and dry the chicken, using paper towels; discard marinade. Remove all mustard seeds that might be left on the chicken, they are not edible.
  4. In a medium bowl mix together the panko, breadcrumbs, dill, parsley, garlic, salt and pepper.
  5. In a separate bowl beat the egg.
  6. Dip the chicken into the beaten egg, then into the breadcrumb mixture to coat. Shake off excess breadcrumbs.
  7. Heat a large skillet with enough oil to cover the surface of the pan. Once the pan is hot add in the chicken in batches.
  8. Fry until the chicken is cooked through and golden brown, about 2-3 minutes per side. Place the cooked chicken onto the prepared baking sheet to drain the excess oil.
  9. For the aioli sauce
  10. In a bowl mix together all the aioli ingredients until well blended.
Recipe by My Fair Hostess at https://rachelkor.com/pickle-chicken-with-aioli-sauce/