why make this recipe
Crispy Dill Pickle Parmesan Chicken is a fun twist on traditional chicken dishes. It combines the tangy flavor of dill pickles with the crunch of breadcrumbs and Parmesan cheese, creating a dish that is both delicious and crispy. The pickle juice marinade keeps the chicken moist and flavorful, making every bite a delight. This recipe is perfect for busy weeknights or a casual gathering with friends and family.
how to make Crispy Dill Pickle Parmesan Chicken
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
Directions:
- 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.
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another with whisked eggs; and the last with a mixture of Parmesan cheese and breadcrumbs.
- Remove chicken from the brine and pat it dry. Dredge each piece in the flour mixture, dip in the egg, and then press into the breadcrumb-Parmesan mixture until fully coated.
- Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry chicken for 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).
- Transfer to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.
how to serve Crispy Dill Pickle Parmesan Chicken
Serve this crispy chicken dish with a side of coleslaw, french fries, or a fresh green salad. You can also use it in a sandwich or wrap for a quick lunch.
how to store Crispy Dill Pickle Parmesan Chicken
To store leftovers, place the chicken in an airtight container and keep it in the fridge. It will stay good for about 3-4 days. You can also freeze it for up to 2 months. Reheat in the oven or air fryer to maintain the crispy texture.
tips to make Crispy Dill Pickle Parmesan Chicken
- Make sure to marinate the chicken for at least 30 minutes to soak up the pickle flavor.
- Pat the chicken dry before breading to help the coating stick better.
- Use a thermometer to check the internal temperature of the chicken to ensure it’s fully cooked.
- Feel free to experiment with different seasonings in the breadcrumb mixture for a unique flavor.
variation (if any)
You can try using different types of cheese, like mozzarella or cheddar, in the breadcrumb coating for a different taste. For a spicier kick, add crushed red pepper flakes to the breadcrumb mixture.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well and will add extra moisture.
2. Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at 400°F for about 20-25 minutes, or until cooked through.
3. What can I use if I don’t have dill pickle juice?
You can substitute with buttermilk or lemon juice for marinating the chicken.
Crispy Dill Pickle Parmesan Chicken
Ingredients
For the chicken
- 4 pieces 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 Use enough for frying
Instructions
Preparation
- 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.
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another with whisked eggs; and the last with a mixture of Parmesan cheese and breadcrumbs.
- Remove chicken from the brine and pat it dry.
- Dredge each piece in the flour mixture, dip in the egg, and then press into the breadcrumb-Parmesan mixture until fully coated.
Cooking
- Heat 1/2 inch of oil in a large skillet over medium-high heat.
- Fry chicken for 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).
- Transfer to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.