Pickle-Brined Chicken Popcorn with Ranch Dust
Crispy pickle-brined chicken bites get a tangy ranch dust for a snack that tastes like a roadside diner favorite.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (127 reviews)
INSPIRED BY
This original snack takes the tang of fried pickles and the crunch of popcorn chicken and puts them in the same skillet. A homemade ranch dust keeps the flavor punchy without a heavy sauce on every bite.
Story
Theo believes a snack should be able to survive a road trip and still taste good when the playlist changes. Pickle brine gives the chicken a head start, buttery crackers bring the crunch, and ranch dust makes the whole batch disappear at an unreasonable speed. Serve it with cold pickles and a stack of napkins.
By Theo
Ingredients
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 1/2 cup dill pickle brine
- 1 large egg
- 1/4 cup buttermilk
- 1 cup finely crushed buttery crackers
- 1/3 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/3 cup neutral oil
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- Ranch dressing and pickle chips, for serving
Instructions
- Toss the chicken with the pickle brine in a bowl and refrigerate for 10 minutes while preparing the coating.
- Whisk the egg and buttermilk in one shallow bowl, then mix the cracker crumbs, flour, paprika, garlic powder, and pepper in another.
- Drain the chicken well, dip each piece in the egg mixture, and roll in the cracker coating until completely covered.
- Heat the oil in a large skillet over medium-high heat until a crumb sizzles on contact.
- Cook the chicken in two batches for 2 to 3 minutes per side, turning often, until deeply golden and cooked through.
- Mix the parsley, dill, and onion powder, sprinkle the ranch dust over the hot chicken, and serve with ranch dressing and pickle chips.
Chef Tips
- Do not brine longer than 30 minutes or the chicken can become too salty.
- Use a rack over a sheet pan to keep the first batch crisp while the second cooks.
- Crush the crackers finely so the coating hugs the small chicken pieces.
- Check the largest piece for 165 F at the center before serving.
Cook's Notes
- **Brine:** Ten minutes is enough for flavor.
- **Coating:** Press crumbs onto every side.
- **Crispness:** Keep cooked pieces on a rack, not a plate.