Description
Crispy Dill Pickle Parmesan Chicken is a flavorful and crunchy pan-fried chicken dish marinated in tangy dill pickle juice and coated with a parmesan breadcrumb crust, perfect for a delicious and unique meal.
Ingredients
Scale
Chicken & Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 2 large eggs, whisked
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
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 for 2 hours to allow the flavors to infuse.
- Prepare the Coating Stations: In three shallow dishes, place the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; whisked eggs in the second; and the Parmesan cheese combined with seasoned breadcrumbs in the third.
- Coat the Chicken: Remove chicken from the brine and pat thoroughly dry with paper towels. Dredge each piece first in the seasoned flour, then dip into the whisked eggs, and finally press into the breadcrumb-Parmesan mixture to fully coat.
- Heat the Oil: Pour about 1/2 inch of cooking oil into a large skillet and heat over medium-high heat until shimmering.
- Fry the Chicken: Carefully place coated chicken breasts in the hot oil. Fry for 7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
- Drain and Rest: Transfer the cooked chicken to a wire rack to drain excess oil and let rest for a few minutes before serving hot for best texture and juiciness.
Notes
- For a lighter version, consider baking the chicken at 425°F for 20-25 minutes or air frying at 400°F for 15-20 minutes, flipping halfway through.
- Patting the chicken dry before coating is essential to help the breading stick properly and crisp up.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- If you prefer less salty flavor, rinse the chicken briefly after marinating to remove excess pickle juice.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg
