Crispy Dill Pickle Parmesan Chicken Recipe

Introduction

This Crispy Dill Pickle Parmesan Chicken is an irresistible twist on classic fried chicken. Marinated in tangy dill pickle juice and coated with a flavorful Parmesan breadcrumb crust, it delivers incredible crunch and zest in every bite. Perfect for a satisfying weeknight dinner or casual gathering.

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 with dill pickle juice. Refrigerate and marinate for 30 minutes up to 2 hours to infuse flavor and tenderize the meat.
2. Step 2: Prepare three shallow dishes: mix the flour with garlic powder, onion powder, paprika, salt, and pepper in one; whisk the eggs in another; and combine the Parmesan cheese with breadcrumbs in the third.
3. Step 3: Remove the chicken from the pickle juice and pat dry with paper towels. Dredge each piece first in the seasoned flour, then dip into the whisked eggs, and finally press into the Parmesan breadcrumb mixture until fully coated.
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, or until golden brown and an internal temperature of 165°F (74°C) is reached.
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 for the best texture and flavor.

Tips & Variations

• For a lighter alternative, bake the coated chicken at 400°F (200°C) for 20-25 minutes or air fry at 380°F (193°C) for 15-18 minutes, flipping halfway through.
• Use spicy or garlic dill pickles to add extra depth to the marinade flavor.
• Try substituting panko breadcrumbs for extra crunch.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at medium heat to keep the crust crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs can take a bit longer to cook through.

How long can I marinate the chicken in pickle juice?

Between 30 minutes and 2 hours is ideal. Marinating longer than 2 hours can make the chicken overly salty and affect the texture.

Crispy Dill Pickle Parmesan Chicken Recipe

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★★★★★

4.9 from 80 reviews

This recipe for Crispy Dill Pickle Parmesan Chicken delivers a crunchy, flavorful twist on classic fried chicken. Marinated in tangy dill pickle juice and coated with a savory blend of Parmesan cheese and seasoned breadcrumbs, the chicken breasts come out golden brown and irresistibly crispy. Perfect as a satisfying main dish served hot, this method combines marinating and frying for ultimate taste and texture.

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

Ingredients

Scale 1x2x3x

Chicken and Marinade

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

Coating Mixture

• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• salt and pepper, to taste

Breading and Dipping

• 2 large eggs, whisked
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese

Cooking

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

Instructions

1. Marinate Chicken: Place chicken breasts in a shallow dish or a zip-top bag and cover them with dill pickle juice. Refrigerate and let marinate for 30 minutes to 2 hours to infuse the chicken with tangy flavor and tenderize it.
2. Prepare Coatings: Set up three shallow dishes – one with the flour combined with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with the Parmesan cheese mixed evenly with the breadcrumbs.
3. Coat the Chicken: Remove the marinated chicken breasts from the pickle juice and pat them dry thoroughly with paper towels to ensure the coating sticks. Dredge each breast in the seasoned flour mixture, then dip into the beaten eggs, and finally press into the breadcrumb-Parmesan mixture to coat completely.
4. Heat Oil and Fry: In a large skillet, pour about 1/2 inch of cooking oil and heat over medium-high heat until shimmering. Carefully add the coated chicken breasts and fry each side for 5 to 7 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C).
5. Drain and Rest: Transfer the fried chicken onto a wire rack to allow excess oil to drain and to keep the crust crisp. Let the chicken rest for a few minutes before serving hot for the best taste and texture.

Notes

• For a lighter alternative, bake or air fry the chicken breasts instead of pan-frying.
• Ensure chicken breasts are patted dry after marinating to get a crispy coating.
• Use a meat thermometer to confirm the internal temperature reaches 165°F for safe consumption.
• Marinating time can be adjusted based on your schedule; longer marination increases flavor.

Keywords: Crispy chicken, Dill pickle chicken, Parmesan chicken, Fried chicken recipe, Breaded chicken, Marinated chicken, Easy dinner