Crispy Dill Pickle Parmesan Chicken Recipe
This Crispy Dill Pickle Parmesan Chicken offers a flavorful twist on classic fried chicken by marinating tender chicken breasts in tangy dill pickle juice and coating them with a savory Parmesan breadcrumb crust. Pan-fried to golden perfection, this dish delivers a delightful crunch and juicy interior, perfect for a satisfying dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating Mixtures
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- salt and pepper, to taste
- 2 large eggs, whisked
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
For Frying
- cooking oil, for frying (approximately 1/2 inch depth in skillet)
Instructions
- Marinate the Chicken: Place the chicken breasts in a shallow dish or zip-top bag and pour the dill pickle juice over them. Refrigerate and allow to marinate for at least 30 minutes and up to 2 hours to infuse tangy flavor and tenderize the meat.
- Prepare Coating Stations: Set up three shallow dishes. In the first, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. In the second, whisk the eggs. In the third, mix the seasoned breadcrumbs with grated Parmesan cheese.
- Coat the Chicken: Remove the chicken from the pickle brine and pat each piece dry with paper towels. Dredge each breast first in the seasoned flour mixture, then dip into the whisked eggs, and finally press firmly into the breadcrumb-Parmesan mixture to ensure an even coating.
- Fry the Chicken: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once hot, carefully place the coated chicken breasts in the skillet. Fry for 5 to 7 minutes per side or until the coating is golden brown and the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Drain and Rest: Transfer the fried chicken to a wire rack over a baking sheet to drain off excess oil. Let the chicken rest for a few minutes before serving to retain juiciness and allow the crust to set.
Notes
- Marinating for longer than 2 hours can make the chicken too salty or soft due to the acidity of the pickle juice.
- Patting the chicken dry before coating helps the breading adhere better and prevents sogginess.
- Use a thermometer to check internal temperature for perfectly cooked chicken.
- Drain cooked chicken on a wire rack instead of paper towels to maintain crispiness on all sides.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
Keywords: Crispy chicken, Dill pickle chicken, Parmesan crusted chicken, Fried chicken recipe, Marinated chicken breasts
