Crispy Dill Pickle Parmesan Chicken
A fun twist on traditional chicken dishes, this Crispy Dill Pickle Parmesan Chicken features a tangy pickle flavor paired with a crunchy breadcrumb and Parmesan coating, perfect for weeknights or gatherings.
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.
Notes
Serve with a side of coleslaw, french fries, or a fresh green salad. To store leftovers, place the chicken in an airtight container in the fridge for about 3-4 days or freeze for up to 2 months. Reheat in the oven or air fryer to maintain crispy texture.