Description

Crispy Dill Pickle Parmesan Chicken features juicy chicken breasts marinated in tangy dill pickle juice, then coated in a flavorful mix of Parmesan cheese and seasoned breadcrumbs for a crunchy, delicious crust. Perfectly pan-fried to golden perfection, this recipe combines savory and zesty flavors with a satisfying texture that’s great for a quick dinner or entertaining.

Ingredients

Scale

Chicken and 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 and pepper, to taste
2 large eggs, whisked
1/2 cup grated Parmesan cheese
1 cup seasoned breadcrumbs

For Frying

Cooking oil, for frying

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken: Place the chicken breasts in a shallow dish or zip-top bag and cover them completely with dill pickle juice. Refrigerate and marinate for 1 hour for optimal flavor and tenderness.
Prepare the dredging stations: In three separate shallow dishes, combine the flour with garlic powder, onion powder, paprika, salt, and pepper; whisk the eggs in the second dish; mix Parmesan cheese with seasoned breadcrumbs in the third dish.
Coat the chicken: Remove each chicken breast from the marinade and pat dry with paper towels to remove excess moisture. Dredge each piece first in the seasoned flour mixture, then dip it in the whisked eggs, and finally press it firmly into the Parmesan and breadcrumb mixture to evenly coat.
Heat the oil: Pour enough cooking oil to cover about 1/2 inch of the bottom of a large skillet and heat over medium-high heat until shimmering but not smoking.
Fry the chicken: Carefully place the coated chicken breasts in the hot oil. Fry each side for 7 minutes or until the coating is golden brown and crisp, and the chicken reaches an internal temperature of 165°F.
Drain and rest: Transfer the cooked chicken breasts to a wire rack to drain excess oil. Let them rest for a few minutes before serving to retain juiciness and allow the crust to set.

Notes

For a healthier alternative, bake the coated chicken in a preheated 400°F oven for about 25 minutes or until cooked through and crispy.
You can also use an air fryer set to 375°F for 15 minutes, flipping halfway for a less oily version.
Ensure chicken breasts are patted dry well before dredging to achieve maximum crispiness.
If you prefer spicier crust, add cayenne pepper or chili powder to the flour mixture.
Use homemade seasoned breadcrumbs for a fresher, more robust flavor.

Nutrition

Serving Size: 1 cutlet
Calories: 450 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 130 mg