Description
This Crispy Dill Pickle Parmesan Chicken recipe features juicy chicken breasts marinated in tangy dill pickle juice, then coated in a flavorful Parmesan breadcrumb crust and pan-fried to golden perfection for a crispy, savory main dish.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Breading and Seasoning
- 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
- 1/2 cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs
Cooking
- cooking oil, for frying
Instructions
- Marinate Chicken: Place chicken breasts in a shallow dish or zip-top bag and cover with dill pickle juice. Refrigerate and marinate for 2 hours to allow flavors to infuse fully.
- Prepare Breading Stations: In three separate shallow dishes, combine: 1) all-purpose flour mixed with garlic powder, onion powder, paprika, salt, and pepper; 2) whisked eggs; and 3) Parmesan cheese mixed with seasoned breadcrumbs.
- Coat Chicken: Remove chicken from the marinade and pat dry with paper towels. Dredge each breast in the flour mixture, then dip in the eggs, and finally press into the breadcrumb-Parmesan mixture until fully coated.
- Heat Oil: Pour enough cooking oil to cover 1/2 inch in a large skillet and heat over medium-high heat until shimmering but not smoking.
- Fry Chicken: Carefully place coated chicken breasts in hot oil. Fry for 7 minutes on each side or until golden brown and the internal temperature reaches 165°F for safe consumption.
- Drain and Rest: Transfer cooked chicken onto a wire rack to let excess oil drain. Rest the chicken for a few minutes before serving hot for optimal juiciness.
Notes
- For a lighter alternative, bake the coated chicken at 400°F for 20-25 minutes or use an air fryer at 375°F for 15-18 minutes, flipping halfway through.
- Patting the chicken dry before breading ensures the coating adheres better and becomes crispier.
- Season the breadcrumbs well to enhance the flavor of the crust.
- Use fresh grated Parmesan for optimal taste and texture.
- Monitor oil temperature to avoid burning the coating if frying.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg
