Pin Juicy bite-sized chicken pieces marinated in tangy pickle brine coated in a crispy seasoned crust and served on skewers are perfect for snacking or parties. These pickle popcorn chicken skewers bring a flavorful twist to classic finger food.
The first time I made pickle popcorn chicken skewers my friends couldn&t stop raving about the crunchy coating and bold pickle taste. They have quickly become a requested snack for gatherings and summer cookouts.
Ingredients
- Chicken: 500 g (1 lb) boneless skinless chicken breast or thighs cut into 2 cm (¾ inch) cubes 120 ml (½ cup) dill pickle brine (from a jar of pickles)
- Breading: 75 g (¾ cup) all-purpose flour 2 large eggs 120 g (1 cup) panko breadcrumbs 50 g (½ cup) cornmeal (optional for extra crunch) 1 tsp garlic powder 1 tsp smoked paprika ½ tsp onion powder ½ tsp ground black pepper ½ tsp salt
- For Frying: Vegetable oil for frying
- To Serve: Dill pickles sliced Ranch or honey mustard dip (optional) Fresh dill chopped (optional) 8–12 wooden skewers
Instructions
- Marinate Chicken:
- Place chicken pieces and pickle brine in a bowl or zip-top bag. Marinate in the refrigerator for 30 minutes (up to 2 hours for stronger flavor).
- Dry Chicken:
- Remove chicken from brine and pat dry with paper towels.
- Prepare Breading Stations:
- Prepare three shallow bowls: one with flour one with beaten eggs and one with a mixture of panko cornmeal (if using) garlic powder smoked paprika onion powder pepper and salt.
- Coat Chicken:
- Dredge each chicken piece in flour dip in egg then coat thoroughly with the breadcrumb mixture.
- Fry Chicken:
- Heat 2–3 cm (1 inch) oil in a deep skillet or saucepan to 180°C (350°F). Fry chicken pieces in batches for 3–4 minutes turning to brown all sides until golden and cooked through. Drain on paper towels.
- Assemble Skewers:
- Thread 3–4 cooked chicken pieces onto each skewer alternating with dill pickle slices if desired.
- Serve:
- Serve warm with your favorite dipping sauce and garnish with fresh dill.
Pin 
Skewering the chicken is always a fun family activity. Kids love helping assemble and serve their favorite treats straight off the stick.
Required Tools
Mixing bowls knife and cutting board shallow bowls deep skillet or saucepan tongs or slotted spoon paper towels and wooden skewers make prep and cooking easy and efficient.
Allergen Information
Contains eggs and wheat. If using ranch dip may contain dairy and additional allergens—review ingredient labels before serving to anyone with food sensitivities.
Nutritional Information (per serving)
Calories: 340 Total Fat: 13 g Carbohydrates: 22 g Protein: 30 g
Pin Enjoy these tangy crispy skewers warm with dipping sauce for irresistible snacking. They’re sure to be a hit at any gathering.
Recipe Questions & Answers
- → How long should chicken marinate in pickle brine?
Chicken benefits from at least 30 minutes in the brine, but up to 2 hours adds a stronger tangy flavor.
- → Can I use chicken thighs instead of breast?
Yes, both chicken breast and thigh cubes work well, offering juicy and tender results after frying.
- → Is there a vegetarian option available?
Firm tofu can replace chicken, following the same breading and frying method for a plant-friendly twist.
- → Can these skewers be air fried?
Yes, air fry at 200°C (400°F) for 10–12 minutes, turning halfway for even crispiness without extra oil.
- → What dips pair well with these skewers?
Ranch, honey mustard, or your favorite tangy sauce complement the savory and pickled notes perfectly.
- → How do I achieve maximum crunch?
Add cornmeal to panko coating and fry in hot oil; air frying also offers a crispy result with less oil.