Description
Crispy Dill Pickle Parmesan Chicken features boneless chicken breasts marinated in tangy dill pickle juice, then coated with a flavorful mixture of Parmesan cheese and seasoned breadcrumbs before being pan-fried to golden perfection. This recipe delivers a crunchy, savory crust with a subtle pickle tang, perfect for a satisfying main course.
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 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
For Frying
- 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 and marinate for 2 hours to infuse flavor and tenderness.
- Prepare coating stations: Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with whisked eggs; and one combining Parmesan cheese with seasoned breadcrumbs.
- Coat the chicken: Remove chicken from the brine and pat dry with paper towels. Dredge each piece first in the seasoned flour mixture, then dip into the whisked eggs, and finally press into the Parmesan-breadcrumb mixture until fully coated.
- Heat oil and fry: In a large skillet, heat 1/2 inch of cooking oil over medium-high heat. Fry the chicken breasts for 7 minutes on each side or until they are golden brown and the internal temperature reaches 165°F, ensuring they are cooked through.
- Drain and rest: Transfer fried chicken to a wire rack to drain excess oil and let them rest for a few minutes before serving hot to retain juiciness.
Notes
- For a lighter version, bake in a preheated oven at 400°F for 20-25 minutes or until cooked through, flipping halfway.
- Air frying is an excellent alternative; cook at 400°F for 15-18 minutes, flipping halfway for a crispy finish.
- Patting dry the chicken after marinating is crucial for a crispy coating.
- Use a thermometer to check for doneness to avoid under or overcooking the chicken.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
