I soaked boneless skinless breasts overnight in pickle juice and raw eggs. I did not drain or pat dry. immediately shake into whatever coating you're using. I love the pickle brine!

I've also brined chicken in pickle juice, but only for about 4 hours. It does have the faint taste of pickle, BTW. I didn't pat them dry, just removed them from the marinade, rolled in corn flake crumbs and baked them.

They were OK, but as I said, tasted vaguely of dill pickle, as should be expected.

Annie

Thank-you, both. I hope they would taste a little of pickle or why bother? Well, actually, it's because I have too many jars that have lost their pickles. :) I have a good picture now of what I'm going to do. I appreciate the input!

Report: I just used combined juice from a few different pickle jars I'd emptied, hot, dill and sweet. Marinated for 7-8 hrs. Out of the brine, dripped over it a little not to make a mess, into mostly AP flour with some small panko and S&P, from there into the frying pan with goose fat. I wanted to use it up. :) I didn't notice any particular flavor or texture difference from using oil, but it did spatter more. Even though it had solidified on top of the container, there was probably some juice caught in it. I have a big old spatter shield which I almost never use, but it was extremely helpful. :)

The coating was delicious and very pickle forward, though it didn't stick well where the tongs hit it. The chicken tasted like chicken. Partway through dinner, I thought the pickleness got old. I think I'd od this for appetizers (excluding the goose fat), because one coatingful bite at a time was really good. It was a whole thigh, with pickle coating in every bite, that got old.

I wanted to try it since people had been discussing it. It was an excellent experiment. Thanks for the help.