Description
This Crispy Dill Pickle Parmesan Chicken recipe features tender chicken breasts marinated in tangy dill pickle juice, coated with a flavorful mix of Parmesan cheese and seasoned breadcrumbs, then pan-fried to golden perfection for a deliciously crispy crust.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Breading and Seasoning
- 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
- Cooking oil, for frying
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 allow the chicken to absorb flavor and tenderize.
- Prepare the 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 Parmesan cheese and seasoned breadcrumbs.
- Coat the chicken: Remove chicken breasts from the pickle brine and pat them dry with paper towels. Dredge each piece first in the seasoned flour, then dip into the eggs, and finally press into the Parmesan and breadcrumb mixture until well coated.
- Fry the chicken: Heat 1/2 inch of cooking oil in a large skillet over medium-high heat. Carefully place the coated chicken breasts in the hot oil and fry for 7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F.
- Drain and rest: Transfer the fried chicken to a wire rack to drain excess oil and let it rest a few minutes before serving to maintain crispiness and juiciness.
Notes
- For a lighter alternative, you can bake or air fry the chicken instead of pan-frying. Bake at 400°F for 20-25 minutes or air fry at 400°F for 15-20 minutes until cooked through and crispy.
- Patting the chicken dry before breading helps the coating stick better and get crispier.
- Use a meat thermometer to ensure the chicken reaches 165°F internally for safe consumption.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
