Name: Crispy Dill Pickle Parmesan Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup dill pickle juice; ½ cup all-purpose flour; Salt and pepper to taste; 1 teaspoon garlic powder; 2 large eggs; 1 cup seasoned breadcrumbs; ½ cup grated Parmesan cheese; Cooking oil (enough to cover the bottom of a skillet, such as vegetable or canola oil)

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Introduction

This Crispy Dill Pickle Parmesan Chicken is a delightful twist on classic fried chicken, featuring a tangy pickle marinade and a savory Parmesan crust. It’s crispy, flavorful, and surprisingly easy to make, perfect for a tasty weeknight dinner or special occasion.

Two golden brown, crispy fried fish fillets are placed side by side on a white plate. Each fillet is topped with a creamy white sauce mixed with small green herb pieces and yellow bits, garnished with delicate sprigs of fresh dill. At the top right corner of the plate, there are several thin, round slices of cucumber with a fresh green color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts, boneless and skinless
1 cup dill pickle juice
1 cup breadcrumbs (preferably seasoned)
½ cup grated Parmesan cheese
2 large eggs
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and pepper to taste
Cooking oil (for frying)

Instructions

Step 1: In a large bowl, combine the chicken breasts and dill pickle juice. Ensure the chicken is fully submerged and marinate in the refrigerator for at least 30 minutes.
Step 2: Set up a three-bowl breading station: in the first bowl, mix flour with salt, pepper, and garlic powder; in the second, whisk the eggs; in the third, combine breadcrumbs and grated Parmesan.
Step 3: Heat enough oil in a large skillet over medium heat to cover the bottom. The oil is ready when a breadcrumb sizzles upon contact.
Step 4: Remove chicken from marinade, shaking off excess juice. Dredge each breast in the seasoned flour, dip into eggs, then coat with the breadcrumb-Parmesan mixture.
Step 5: Fry the chicken breasts in the hot oil for 5-7 minutes per side, until golden brown and cooked through to 165°F (75°C). Avoid overcrowding the pan.
Step 6: Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Step 7: Let the chicken rest 5-10 minutes before serving to keep it juicy and tender.
Step 8: Serve immediately or cool completely before storing in an airtight container.

Tips & Variations

For extra flavor, add a pinch of cayenne pepper to the breadcrumb mixture for a mild kick.
Use panko breadcrumbs instead of regular for a lighter, crunchier texture.
Marinate the chicken longer (up to 4 hours) to deepen the pickle flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Two golden brown crispy fried fish fillets are placed side by side on a white plate. Each fillet has a dollop of creamy white sauce with green herb specks and small yellow chunks on top, garnished with a small sprig of fresh dill. On the upper right side of the plate, there are three thin, round slices of cucumber with light green skin and pale centers. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickle juice from any type of pickles?

Yes, dill pickle juice works best due to its tangy flavor, but you can experiment with other pickle types if you prefer a different taste.

Is it necessary to marinate the chicken in pickle juice?

Marinating in pickle juice tenderizes the chicken and adds a unique tang, but if short on time, you can skip this step and still enjoy a flavorful coating.