Crispy Dill Pickle Parmesan Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
