Pickle Parmesan Chicken Recipe

Introduction

Pickle Parmesan Chicken offers a unique twist on fried chicken with a tangy pickle marinade and a crispy, cheesy crust. It’s perfect for those who love a flavorful, crunchy dish that’s easy to prepare at home.

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. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
2. Step 2: Set up three shallow dishes: mix flour with garlic powder, onion powder, paprika, salt, and pepper in one; whisk eggs in the second; combine Parmesan cheese with breadcrumbs in the third.
3. Step 3: Remove chicken from the brine and pat dry with paper towels. Dredge each piece in the flour mixture, dip into the egg, then press into the breadcrumb-Parmesan mixture until fully coated.
4. Step 4: Heat 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry chicken for 5–7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F).
5. Step 5: Transfer fried chicken to a wire rack to drain excess oil. Let rest for a few minutes before serving hot.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb steps.
• Use spicy breadcrumbs or add cayenne pepper to the flour mix for a kick of heat.
• Try marinating the chicken overnight for a stronger pickle flavor.
• Serve with a side of ranch or blue cheese dressing to complement the tangy crust.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10-15 minutes to help maintain the crispy coating. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pickles or pickle juice?

Yes, you can use any dill pickle juice you prefer, but avoid sweet pickle juice as it may alter the flavor profile. Bread and butter pickles might work if you enjoy a sweeter twist.

Is there a baked version of this recipe?

While this recipe is best fried for a crispy crust, you can bake the coated chicken on a wire rack at 400°F for 20-25 minutes, flipping halfway through. It won’t be quite as crispy but still delicious and lighter.

Pickle Parmesan Chicken Recipe

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★★★★★

4.9 from 118 reviews

This Pickle Parmesan Chicken combines the tangy zest of dill pickle juice with a crispy Parmesan breadcrumb coating for a flavorful and juicy fried chicken dish. The marinade tenderizes the chicken while infusing it with a unique pickle flavor, and the seasoned breadcrumb crust adds a satisfying crunch. Perfect for a delicious twist on classic fried chicken.

• Author: Caleb
• Prep Time: 10 minutes (plus 30 minutes to 2 hours marinating)
• Cook Time: 12-15 minutes
• Total Time: 40 minutes to 2 hours 25 minutes
• 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 and Seasonings

• 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 (about 1/2 inch deep)

Instructions

1. Marinate the Chicken: Place the chicken breasts in a shallow dish or zip-top bag and cover them completely with dill pickle juice. Refrigerate and let the chicken marinate for at least 30 minutes and up to 2 hours to allow the flavors to penetrate and tenderize the meat.
2. Prepare Breading Stations: Set out 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 dish, mix the seasoned breadcrumbs with grated Parmesan cheese.
3. Coat the Chicken: Remove the chicken breasts from the brine and pat them dry with paper towels. Dredge each piece first in the seasoned flour mixture, then dip into the whisked eggs, and finally press into the breadcrumb-Parmesan mixture to coat evenly. Make sure the coating adheres well for the best crunch.
4. Fry the Chicken: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry for 5 to 7 minutes per side, turning once, until the chicken is golden brown and cooked through to an internal temperature of 165°F (75°C).
5. Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to allow excess oil to drain and keep the crust crisp. Let it rest for a few minutes before serving to allow the juices to redistribute.

Notes

• Marinating the chicken for longer (up to 2 hours) intensifies the pickle flavor and tenderizes the meat further.
• Patting the chicken dry before breading helps the coating stick better and reduces splattering during frying.
• If you prefer, use panko breadcrumbs for an extra crunchy crust.
• Maintain the oil temperature around medium-high to prevent the chicken from absorbing too much oil and becoming greasy.
• Use a meat thermometer to ensure the chicken reaches 165°F internally for safe consumption.

Keywords: pickle juice chicken, Parmesan chicken, fried chicken recipe, crispy chicken breasts, pickle marinade chicken, breaded chicken