Crispy Dill Pickle Parmesan Chicken
This dish combines crispy chicken with tangy dill pickle flavor and cheesy Parmesan coating for an irresistible meal that's perfect for any gathering or weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use skin-on chicken for added richness if desired.
- 1 cup dill pickle juice From a jar of pickles.
- 1 cup seasoned breadcrumbs Consider gluten-free breadcrumbs if needed.
- 1/2 cup grated Parmesan cheese Can be substituted with a different cheese if desired.
- 1/2 cup all-purpose flour Use gluten-free flour for a gluten-free version.
- 2 large eggs Whisked.
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- to taste Salt
- to taste Pepper
Frying
- as needed cups Cooking oil For frying.
Instructions
Marinating
- Place your chicken breasts in a shallow dish or zip-top bag, and pour the dill pickle juice over them. Ensure they’re fully submerged and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Preparation
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with a mix of breadcrumbs and Parmesan.
- After marinating, remove the chicken from the pickle juice and gently pat it dry with paper towels.
- Dredge each piece of chicken in the flour mixture, ensuring it’s fully coated. Then, dip it in the egg wash before pressing it into the breadcrumb-Parmesan mixture until well-coated.
Cooking
- In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once it’s hot, carefully place the chicken in the skillet and fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer the crispy chicken to a wire rack to drain excess oil and let it rest for a few minutes before serving hot.
Notes
Serve with a fresh side salad, crispy French fries, or as a sandwich. Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results. Freeze for up to 3 months after frying.