Crispy Dill Pickle Parmesan Chicken Recipe

Introduction

Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, featuring a tangy pickle brine and a crunchy Parmesan breadcrumb coating. This dish is perfect for a satisfying weeknight dinner or a casual gathering with friends.

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

Instructions

1. Step 1: Place the chicken breasts in a shallow dish or zip-top bag and cover them with the dill pickle juice. Marinate in the refrigerator for 30 minutes to 2 hours.
2. Step 2: Prepare three shallow dishes: one with the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with the whisked eggs; and one with the Parmesan cheese mixed into the seasoned breadcrumbs.
3. Step 3: Remove the chicken from the pickle brine and pat each piece dry with paper towels. Dredge each chicken breast first in the flour mixture, then dip into the egg, and finally press into the breadcrumb-Parmesan mixture to coat thoroughly.
4. Step 4: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken for 5 to 7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
5. Step 5: Transfer the cooked chicken to a wire rack to drain any excess oil. Let it rest for a few minutes before serving hot.

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb steps before frying.
• Use garlic Parmesan breadcrumbs for a more intense cheese flavor.
• Try swapping dill pickle juice with spicy pickle juice for a little heat.
• Oven-bake the coated chicken at 425°F (220°C) for 20-25 minutes as a healthier alternative.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving, as it can soften the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pickles or pickle juice?

Yes, you can experiment with different pickle varieties like spicy or bread-and-butter pickles. The pickle juice adds tang and tenderness, so any flavored juice works well.

What if I don’t have a deep fryer, can I fry the chicken in a skillet?

Absolutely. Use a large skillet with about 1/2 inch of oil over medium-high heat and fry the chicken until golden brown and cooked through, as described in the instructions.

Crispy Dill Pickle Parmesan Chicken Recipe

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4.7 from 134 reviews

This Crispy Dill Pickle Parmesan Chicken recipe features juicy chicken breasts marinated in tangy dill pickle juice, then coated in a flavorful mixture of Parmesan cheese and seasoned breadcrumbs, and fried to golden perfection. The brine infuses the chicken with a subtle pickle flavor and helps tenderize, resulting in a crisp exterior and moist interior—a perfect savory dish with a delightful twist.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes to 2 hours 25 minutes (including marinating)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

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Chicken and Marinade

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

Coating Mixtures

• 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

For Frying

• Cooking oil, for frying (about 1/2 inch depth)

Instructions

1. Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top bag. Pour the dill pickle juice over the chicken to completely submerge it. Refrigerate and allow the chicken to marinate for 30 minutes up to 2 hours to absorb the tangy flavors and tenderize.
2. Prepare the Coating Stations: Set up three separate shallow dishes. In the first, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk the eggs until smooth. In the third, mix the Parmesan cheese with the seasoned breadcrumbs.
3. Coat the Chicken: Remove each chicken breast from the pickle brine and pat dry with paper towels to remove excess moisture. Dredge each piece first in the seasoned flour mixture, then dip into the whisked eggs, and finally press into the Parmesan and breadcrumb mixture until fully coated.
4. Fry the Chicken: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once hot, carefully place the coated chicken breasts in the oil. Fry each side for 5 to 7 minutes, until the crust is golden brown and the chicken is cooked through with an internal temperature of 165°F (74°C).
5. Drain and Serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes, then serve hot for a crispy, flavorful meal.

Notes

• Do not skip drying the chicken after marinating to ensure the coating sticks properly.
• Use a thermometer to check chicken doneness to avoid undercooking or drying out.
• You can substitute seasoned breadcrumbs with panko for extra crispiness.
• Adjust frying oil temperature if the coating browns too quickly before the chicken cooks through.
• This dish pairs well with a simple side salad or roasted vegetables for a balanced meal.

Keywords: crispy chicken, dill pickle chicken, Parmesan chicken, fried chicken recipe, marinated chicken, crunchy chicken breast