Wickles Pickle Brined Chicken on Biscuits

All of your Southern favorites come together in these Wicked Pickle Brined Chicken on Biscuits!


  • 1 cup Dirty Dill Chips juice
  • 8 chicken tenderloins
  • vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1½ tsp kosher salt
  • 1 tsp ground black pepper
  • ¾ tsp onion powder
  • 1 cup whole buttermilk
  • Dirty Dill Chips, buttermilk biscuits, honey mustard, to serve


  1. In a resealable plastic bag, combine Dirty Dill Chips juice and chicken. Seal bag; refrigerate for at least 6 hours or up to 8 hours.
  2. In a small Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Remove chicken from marinade; discard marinade. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture again, pressing gently to adhere coating. Place chicken on a wire rack.
  4. Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165°, about 8 minutes, turning occasionally. Let drain on paper towels. Sprinkle with additional salt and pepper. Serve with Dirty Dill Chips, biscuits, and honey mustard, if desired.
Recipe Categorized Under:
Appetizers, Main Course