Description
This Crispy Dill Pickle Parmesan Chicken recipe features tender chicken breasts marinated in tangy dill pickle juice, coated in a flavorful mixture of seasoned breadcrumbs and grated Parmesan cheese, then fried to crispy golden perfection. It’s a deliciously crunchy, juicy chicken dish that’s perfect for a quick dinner or a crowd-pleasing meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
Breading Station
- ½ cup all-purpose flour
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 2 large eggs
- 1 cup seasoned breadcrumbs
- ½ cup grated Parmesan cheese
For Frying
- Cooking oil (for frying, such as vegetable or canola oil)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken breasts and 1 cup dill pickle juice. Ensure the chicken is fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse and the chicken to tenderize.
- Prepare the Breading Station: Set up three separate bowls: In the first bowl, mix the all-purpose flour with salt, pepper, and garlic powder. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the seasoned breadcrumbs with grated Parmesan cheese and paprika.
- Preheat the Oil: Heat enough cooking oil in a large skillet over medium heat to cover the bottom. Test the oil temperature by dropping in a breadcrumb; it should sizzle immediately, indicating it’s ready for frying.
- Coat the Chicken: Remove each chicken breast from the pickle juice marinade, shaking off excess liquid. Dredge each piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 5 to 7 minutes on each side until golden brown and an internal temperature of 165°F (75°C) is reached. Avoid overcrowding the pan to ensure even cooking and crispiness.
- Drain Excess Oil: Transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.
- Rest the Chicken: Let the chicken rest for 5 to 10 minutes to allow juices to redistribute, ensuring a juicy and tender bite.
- Serve or Store: Serve the chicken hot as a main dish or allow it to cool before storing in an airtight container for up to 3 days in the refrigerator.
Notes
- For extra flavor, use seasoned breadcrumbs or add extra herbs like dried parsley to the breadcrumb mixture.
- Ensure the oil is hot enough before frying to prevent soggy coating; medium heat is ideal.
- Do not overcrowd the skillet to maintain oil temperature and even browning.
- This chicken pairs well with a side of mashed potatoes, coleslaw, or a fresh green salad.
- Reheat leftovers in the oven or air fryer to retain crispiness.
- Check the internal temperature with a meat thermometer to guarantee safe cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (about 6 ounces)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: crispy chicken, dill pickle chicken, Parmesan chicken, fried chicken recipe, breaded chicken, chicken breast recipe
