Description
This Crispy Dill Pickle Parmesan Chicken recipe combines tangy dill pickle juice marinated chicken breasts with a flavorful Parmesan and breadcrumb crust, pan-fried to golden perfection. It’s a delicious twist on traditional fried chicken that’s juicy on the inside with a crispy, seasoned exterior.
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
Cooking
- Cooking oil, for frying
Instructions
- Marinate Chicken: Place the boneless, skinless chicken breasts in a shallow dish or a zip-top bag and cover them with dill pickle juice. Refrigerate and marinate for 30 minutes up to 2 hours to infuse the chicken with tangy flavor and tenderize it.
- Prepare Coating Stations: Set up three shallow dishes: one with the flour combined with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with the mixture of Parmesan cheese and seasoned breadcrumbs.
- Coat the Chicken: Remove the chicken breasts from the pickle juice and pat them dry with paper towels. Dredge each piece first in the seasoned flour mixture, then dip it into the whisked eggs, and finally press it firmly into the breadcrumb-Parmesan blend ensuring an even and thorough coating.
- Fry the Chicken: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat until shimmering. Carefully place the coated chicken breasts in the hot oil and fry for 5 to 7 minutes per side, or until the coating is golden brown and crispy and the internal temperature of the chicken reaches 165°F (74°C) indicating it is fully cooked.
- Drain and Rest: Transfer the fried chicken breasts to a wire rack set over a baking sheet to allow excess oil to drain off, helping to keep the coating crispy. Let the chicken rest for a few minutes before serving hot for the best texture and flavor experience.
Notes
- For extra flavor, marinate the chicken for 2 hours but no longer to avoid overpowering pickle taste.
- Use a thermometer to ensure chicken is cooked safely to 165°F internally.
- Drain chicken on a wire rack to keep coating crisp instead of paper towels which cause sogginess.
- Season the breadcrumbs well or use panko for a lighter, crunchier texture.
- Leftovers can be reheated in the oven to maintain crispiness, not microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: dill pickle chicken, crispy chicken, Parmesan chicken, fried chicken, pickle juice marinade
