Name: Crispy Dill Pickle Parmesan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup dill pickle juice (from a jar of pickles); 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; Cooking oil, for frying (enough for 1/2 inch in skillet)

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Introduction

This Crispy Dill Pickle Parmesan Chicken combines tangy pickle flavor with a crunchy, cheesy coating for a delicious twist on classic fried chicken. Perfect for a weeknight meal or sharing with friends, it’s easy to prepare and bursting with flavor.

A crispy golden-brown fried fish fillet sits on a white plate adorned with a thick, creamy white sauce on top, speckled with green herbs and small yellow bits, garnished with a fresh sprig of dill. To the side, there are thin slices of vibrant green cucumber. The fish has a crunchy texture visible from its uneven browned surface, and the sauce looks rich and smooth with a herbal pattern. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the chicken breasts in a shallow dish or zip-top bag and cover with dill pickle juice. Marinate in the refrigerator for 30 minutes to 2 hours to infuse flavor and tenderize the meat.
Step 2: Prepare three shallow dishes: mix the flour with garlic powder, onion powder, paprika, salt, and pepper in one; whisk the eggs in the second; and combine the Parmesan cheese with the breadcrumbs in the third.
Step 3: Remove chicken from the pickle brine and pat dry with paper towels. Dredge each breast first in the seasoned flour mixture, then dip into the whisked eggs, and finally press into the Parmesan-breadcrumb mixture until well coated.
Step 4: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken breasts for 5 to 7 minutes on each side, until golden brown and cooked through with an internal temperature of 165°F (74°C).
Step 5: Transfer the cooked chicken onto a wire rack to drain excess oil. Let rest for a few minutes before serving hot to keep the coating crispy.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb coating step once more before frying.
Use spicy breadcrumbs or add cayenne pepper to the flour mix for a kick of heat.
Try swapping dill pickle juice with spicy pickle juice for a more intense tangy flavor.
Bake the coated chicken at 400°F (200°C) for 20-25 minutes as a healthier alternative, flipping halfway through.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Two pieces of golden-brown fried fish fillets are placed on a white plate on a white marbled texture surface. Each fillet has a thick layer of creamy white sauce with a slightly grainy texture spread over the middle. Thin, round slices of fresh green cucumber are arranged on top of the sauce. A small sprig of green dill rests on the sauce of the closer fillet, adding a touch of fresh color. The fillets look crispy with uneven, crunchy edges and a slightly rough surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken longer than 2 hours?

While marinating longer is possible, going beyond 2 hours can make the chicken overly tangy or affect its texture. For best results, stick to 30 minutes to 2 hours.

What can I use instead of dill pickle juice?

If you don’t have dill pickle juice, you can use a mixture of lemon juice and a bit of vinegar, or buttermilk for a different but tasty marinade option.