Crispy Dill Pickle Parmesan Chicken
This Crispy Dill Pickle Parmesan Chicken is deliciously juicy with a tangy flavor, coated in a crunchy breadcrumb and Parmesan mix, making it a perfect weeknight dinner or crowd-pleaser.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Use medium-sized breasts for even cooking.
- 1 cup dill pickle juice From a jar of pickles.
For the Bread Coating
- 1 cup seasoned breadcrumbs Panko breadcrumbs can also be used for extra crunch.
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs Whisked.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper To taste.
- Cooking oil For frying.
Instructions
Marinate the Chicken
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the dill pickle juice over them, ensuring they’re fully submerged. Marinate in the fridge for 30 minutes to 2 hours.
Prepare Coating Stations
- Set up three shallow dishes: In the first dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second dish, add the whisked eggs. In the third dish, combine the Parmesan cheese and seasoned breadcrumbs.
Dredge the Chicken
- Remove the chicken from the dill pickle juice and pat it dry. Dredge each piece first in the flour mixture, then dip it into the eggs, and finally press it into the breadcrumb-Parmesan mixture.
Fry the Chicken
- In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once hot, add the coated chicken breasts and fry for 5-7 minutes on each side, until golden and cooked through.
Drain and Serve
- Transfer the cooked chicken to a wire rack to drain excess oil. Allow it to rest for a few minutes before serving.
Notes
For an even crunchier texture, consider using panko breadcrumbs. If you want to bake instead of fry, lightly spray with oil and bake at 400°F for about 25-30 minutes.