Easy Dill Pickle Chicken Tacos – Better Than Takeout

Easy Dill Pickle Chicken Tacos are crispy, tangy, and ready in just 20 minutes. After making this many times, I discovered the trick to perfectly crispy chicken every time. The dill pickles add a fresh, zesty flavor that’s perfect for any night of the week. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Juicy Baked Chicken Breast Meal Prep and Healthy Chicken Burrito Bowl Recipe.

What You'll Need for Easy Dill Pickle Chicken Tacos – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 cup dill pickle juice
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 8 small tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Dill pickle juice
• Buttermilk
• Paprika
• Garlic powder
• Onion powder
• Salt and pepper
• Lime juice
• Optional: Sour cream or Greek yogurt
• Optional: Hot sauce or salsa
• Optional: Avocado or guacamole
• Optional: Shredded cheese
• Optional: Sliced jalapeños

How to Make Easy Dill Pickle Chicken Tacos – Better Than Takeout

1. Step 1: Combine chicken breasts, dill pickle juice, and buttermilk in a bowl. Let marinate for at least 2 hours, or up to overnight.
2. Step 2: In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Step 3: Remove chicken from marinade, allowing excess to drip off. Coat each piece in the flour mixture, pressing gently to adhere.
4. Step 4: Heat a large skillet over medium-high heat. Add oil and once hot, add the chicken. Cook for 6-7 minutes on each side, or until golden and crispy.
5. Step 5: Warm tortillas in a dry skillet or the microwave. Serve chicken on tortillas with lettuce, tomatoes, feta, cilantro, and lime wedges.

Storing & Reheating Easy Dill Pickle Chicken Tacos – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours in advance.

Freezing Easy Dill Pickle Chicken Tacos – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicy version, add a pinch of cayenne pepper to the flour mixture.
• Best substitution: No buttermilk? Use 1 cup of milk and 1 tbsp of lemon juice or vinegar, left to sit for 5 minutes.
• Make-ahead: Marinate the chicken up to 24 hours in advance.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is not crispy, try increasing the heat and cooking the chicken in batches.

Easy Dill Pickle Chicken Tacos – Better Than Takeout

⏱

Prep

2 hours 10 minutes

🍳

Cook

15 minutes

⏳

Total

2 hours 25 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup dill pickle juice
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 8 small tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Seasonings

• Dill pickle juice
• Buttermilk
• Paprika
• Garlic powder
• Onion powder
• Salt and pepper
• Lime juice

Optional Toppings

• Sour cream or Greek yogurt
• Hot sauce or salsa
• Avocado or guacamole
• Shredded cheese
• Sliced jalapeños

Instructions

1. Step 1: Combine chicken breasts, dill pickle juice, and buttermilk in a bowl. Let marinate for at least 2 hours, or up to overnight.
2. Step 2: In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Step 3: Remove chicken from marinade, allowing excess to drip off. Coat each piece in the flour mixture, pressing gently to adhere.
4. Step 4: Heat a large skillet over medium-high heat. Add oil and once hot, add the chicken. Cook for 6-7 minutes on each side, or until golden and crispy.
5. Step 5: Warm tortillas in a dry skillet or the microwave. Serve chicken on tortillas with lettuce, tomatoes, feta, cilantro, and lime wedges.

Notes

• Chef tip: For a spicy version, add a pinch of cayenne pepper to the flour mixture.
• Best substitution: No buttermilk? Use 1 cup of milk and 1 tbsp of lemon juice or vinegar, left to sit for 5 minutes.
• Make-ahead: Marinate the chicken up to 24 hours in advance.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is not crispy, try increasing the heat and cooking the chicken in batches.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: Marinate the chicken up to 24 hours in advance.

Nutrition Per Serving

• Calories: 370
• Protein: 35g
• Fat: 14g
• Carbs: 26g
• Fiber: 2g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 95mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Dill Pickle Chicken Tacos – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Dill Pickle Chicken Tacos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!