Description

This Crispy Dill Pickle Parmesan Chicken features juicy chicken breasts marinated in tangy dill pickle juice, breaded with a flavorful Parmesan and breadcrumb crust, and fried to golden perfection. The marinade tenderizes the chicken while adding a unique, savory tang that perfectly complements the crispy exterior. Ideal for a delicious dinner that combines zest and crunch in every bite.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken breasts
1 cup dill pickle juice (from a jar of pickles)

Breading

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

Frying

cooking oil, for frying (about 1/2 inch in skillet)

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Instructions

Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top bag and cover completely with dill pickle juice. Refrigerate and marinate for 30 minutes to 2 hours to allow the chicken to absorb the tangy flavor and tenderize.
Prepare Breading Stations: Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with whisked eggs; and one with a mixture of seasoned breadcrumbs and grated Parmesan cheese for the final coating.
Coat the Chicken: Remove chicken from the pickle juice and pat dry thoroughly with paper towels. Dredge each chicken breast first in the flour mixture, then dip into the eggs, and finally press firmly into the breadcrumb-Parmesan mixture until fully coated.
Heat Oil and Fry: Pour cooking oil into a large skillet to reach about 1/2 inch depth and heat over medium-high until shimmering. Carefully place the breaded chicken breasts in the hot oil. Fry each side for 7 minutes or until golden brown and cooked through with an internal temperature of 165°F.
Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for a few minutes before serving hot to allow juices to redistribute and maintain crispiness.

Notes

For a lighter version, bake the coated chicken at 400°F for 20-25 minutes until golden and cooked through or use an air fryer at 400°F for 15-18 minutes, flipping halfway.
Patting the chicken dry after marinating is essential to help the breading adhere properly and achieve crisp texture.
You can use gluten-free breadcrumbs and flour substitutes to make this dish gluten free.
Ensure oil temperature is medium-high to get a crispy crust without burning.

Nutrition

Serving Size: 1 cutlet
Calories: 450 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 140 mg