Crispy Dill Pickle Parmesan Chicken Recipe

Introduction

This Crispy Dill Pickle Parmesan Chicken combines tangy pickle flavor with a crunchy, cheesy coating for a deliciously unique twist on classic fried chicken. It’s perfect for a quick weeknight dinner or a tasty weekend treat that everyone will love.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice (from a jar of pickles)
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, whisked
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Cooking oil, for frying

Instructions

1. Step 1: Place chicken breasts in a shallow dish or zip-top bag and cover with dill pickle juice. Marinate in the refrigerator for 30 minutes to 2 hours to infuse flavor.
2. Step 2: Prepare three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with whisked eggs; and one with Parmesan cheese combined with seasoned breadcrumbs.
3. Step 3: Remove the chicken from the marinade and pat dry with paper towels. Dredge each chicken piece first in the flour mixture, then dip it into the eggs, and finally coat it thoroughly with the breadcrumb-Parmesan mixture.
4. Step 4: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken breasts for 5 to 7 minutes on each side, until golden brown and cooked through with an internal temperature of 165°F (74°C).
5. Step 5: Transfer the cooked chicken to a wire rack to drain any excess oil. Let it rest for a few minutes before serving hot to lock in juiciness.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb-Parmesan coating before frying.
• Use panko breadcrumbs for a lighter, crunchier texture.
• If you prefer baking, place coated chicken on a greased baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.
• Add a pinch of cayenne pepper to the flour mixture for a spicy kick.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for about 10 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickle juice from any type of pickles?

Yes, dill pickle juice works best for this recipe because of its tangy flavor, but you can experiment with other pickle flavors like spicy or garlic pickles depending on your taste.

Is it necessary to marinate the chicken in pickle juice?

Marinating in pickle juice adds moisture and a subtle tangy flavor to the chicken, but if you’re short on time, you can skip this step and still enjoy a tasty coating. However, marinating improves tenderness and flavor.

Crispy Dill Pickle Parmesan Chicken Recipe

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★★★★★

4.6 from 125 reviews

This recipe features tender boneless chicken breasts marinated in tangy dill pickle juice, then coated in a crispy Parmesan and breadcrumb crust and pan-fried to golden perfection. The unique pickle brine adds a subtle zing that perfectly complements the savory, crunchy coating, creating a flavorful and satisfying meal.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice (from a jar of pickles)

Breading Mixtures

• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, whisked

Seasonings

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper, to taste

For Frying

• Cooking oil, for frying (such as vegetable or canola oil)

Instructions

1. Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top plastic bag. Pour in the dill pickle juice, ensuring the chicken is fully submerged. Refrigerate and marinate for anywhere from 30 minutes to 2 hours to infuse the chicken with tangy flavor.
2. Prepare the Breading Stations: Set up three shallow dishes. In the first, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk the eggs until smooth. In the third dish, mix the seasoned breadcrumbs with the grated Parmesan cheese.
3. Coat the Chicken: Remove the chicken breasts from the pickle brine and pat them dry with paper towels. Dredge each breast in the seasoned flour mixture, then dip it into the beaten eggs. Finally, press each piece firmly into the breadcrumb and Parmesan mixture, ensuring an even and thorough coating.
4. Heat the Oil: Pour about 1/2 inch of cooking oil into a large skillet and heat it over medium-high heat until hot but not smoking. The oil should be around 350°F to ensure a crispy crust without burning.
5. Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 5 to 7 minutes, or until the crust turns golden brown and the internal temperature of the chicken reaches 165°F to ensure it is fully cooked.
6. Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes; this helps retain juiciness and keeps the crust crispy before serving hot.

Notes

• For best results, marinate the chicken for at least 1 hour to maximize flavor.
• Use a thermometer to check the oil temperature and internal chicken temperature for safe and perfect frying.
• You can substitute seasoned breadcrumbs with plain ones plus additional spices if you prefer to control sodium levels.
• Drain the chicken on a wire rack instead of paper towels to avoid sogginess.
• Serve with ranch or blue cheese dressing for a classic pairing.

Keywords: crispy chicken, dill pickle chicken, Parmesan chicken, fried chicken recipe, skillet chicken