Pickle Parmesan Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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
Find it online: https://todayfoodrecipe.com/pickle-parmesan-chicken-recipe/
