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4.93 from 209 votes

Skillet Pickle Chicken

Tender, juicy, and flavorful pickle brined chicken tenders lightly breaded and sautéed in a skillet. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 5
Author: Star @ the skinny-ish dish


  • cups dill pickle juice I personally love claussen pickle juice the most
  • 3/4 cup water
  • lbs chicken tenderloins, raw (chicken breast cut into strips will also work, just be sure they are all about the same size)
  • 5 tbsp all purpose white flour
  • 1/4 tsp pepper
  • 1 tsp kosher salt divided
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 6 tsp vegetable oil divided


To Brine Chicken:

  • If using chicken tenders, trim the white tendon out of the top of the chicken tender. Lay raw tenders into a Tupperware or large bowl, then cover them with the pickle juice and water. Cover tightly and refrigerate for 8-10 hours. The longer the brine time, the more "pickle" taste will come through, but it's still very subtle after about 10 hours.

To Cook Pickle Chicken:

  • In a bowl, add flour and spices, and stir together well. Set aside.
  • Remove the raw chicken from brine, dab each piece of chicken dry with a paper towel well, and then place into a plastic ziplock bag.
  • Add 1/2 tsp kosher salt and 1 tsp vegetable oil, then massage the bag to make sure the chicken is completely coated.
  • Add seasoned flour to the baggie and shake the chicken well until the pieces are completely coated.
  • Warm up a large skillet over medium heat. Add 2.5 teaspoons of vegetable oil. When the oil is hot, add half the chicken, and cook for about 4 minutes on each side, or until golden brown (until internal temp reaches 160 degrees). Remove and set aside to rest.
  • Put remaining chicken in skillet and simply repeat above instructions again. When the chicken is finished cooking remove from pan, set aside, and let it rest for 5-10 minutes as needed.


Serving Size: 5 ounces, cooked (about three tenders)
WW Points: 3 Points
207 calories. 7g fat, .5g saturated fat, 6g carbohydrates, 0g fiber, 0g sugars, 0g added sugar, 0g sugar alcohols, 30g protein