Crispy Dill Pickle Parmesan Chicken
This Crispy Dill Pickle Parmesan Chicken is a game-changer! Marinated in dill pickle juice for unbeatable juiciness, then coated in a Parmesan-breadcrumb crust and fried to golden perfection. Juicy, tender, and crunchy all at once, it’s a dinner that will have everyone raving!
Equipment
- Shallow dishes
- Large skillet
- Wire Rack
- Tongs
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
- Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: flour mixed with garlic powder, onion powder, paprika, salt & pepper; whisked eggs; and Parmesan mixed with breadcrumbs.
- Remove chicken from brine and pat dry. Dredge each piece in flour, dip in egg, then press into breadcrumb-Parmesan mixture until coated.
- Heat 1/2 inch of oil in a large skillet over medium-high. Fry chicken 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).
- Transfer to a wire rack to drain excess oil. Rest a few minutes before serving hot.
Notes
For a lighter version, try baking or air frying instead of pan-frying (see FAQs).