Description
Crispy Dill Pickle Parmesan Chicken is a flavorful and crunchy fried chicken dish marinated in tangy dill pickle juice, coated with a seasoned breadcrumb and Parmesan mixture, and pan-fried to golden perfection. Perfect for a satisfying main course with a unique twist.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 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
Cooking
- cooking oil, for frying (about 1/2 inch in the skillet)
Instructions
- Marinate the 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 infuse flavor and tenderize the chicken.
- Prepare Coating 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 Parmesan cheese and seasoned breadcrumbs.
- Coat the Chicken: Remove chicken from the pickle brine and pat dry. Dredge each piece first in the seasoned flour, then dip in the whisked eggs, and finally press into the breadcrumb-Parmesan mixture until fully coated.
- Heat the Oil: Pour about 1/2 inch of cooking oil into a large skillet and heat over medium-high heat until shimmering and hot.
- Fry the Chicken: Carefully place coated chicken breasts into the hot oil. Fry for 7 minutes on each side, or until golden brown and the internal temperature reaches 165°F, ensuring the chicken is thoroughly cooked.
- Drain and Rest: Transfer the cooked chicken onto a wire rack to drain excess oil and maintain crispiness. Let rest for a few minutes before serving hot.
Notes
- For a lighter version, try baking at 400°F for 20 minutes or air frying at 400°F for 15 minutes, flipping halfway through.
- Patting the chicken dry before coating helps the breading stick better and fry crispier.
- Use a thermometer to check the internal temperature to avoid undercooked chicken.
- Feel free to adjust the spice level by adding cayenne pepper to the flour mixture for a bit of heat.
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: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg
