Crispy Dill Pickle Parmesan Chicken Recipe
Crispy Dill Pickle Parmesan Chicken is a flavorful and juicy pan-fried chicken dish marinated in tangy dill pickle juice, coated with a seasoned flour and breadcrumb-Parmesan crust, and fried to golden perfection. This recipe delivers a delightful combination of crunchy texture and savory flavors, perfect for a quick weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
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
Cooking
- Cooking oil, for frying (enough for 1/2 inch in skillet)
Instructions
- Marinate the Chicken: Place the boneless, skinless chicken breasts in a shallow dish or zip-top bag. Pour the dill pickle juice over the chicken until fully submerged. Seal and refrigerate for a minimum of 30 minutes up to 2 hours. This step tenderizes the chicken and infuses it with a tangy flavor.
- Prepare Coating Stations: Set up three shallow dishes. In the first, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk the eggs thoroughly. In the third, mix the seasoned breadcrumbs with grated Parmesan cheese.
- Coat the Chicken: Remove the chicken from the pickle juice marinade and pat dry with paper towels to ensure proper adhesion of the coating. Dredge each chicken breast first in the seasoned flour mixture, then dip it into the beaten eggs, and finally press firmly into the breadcrumb-Parmesan mixture until well coated on all sides.
- Fry the Chicken: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat until shimmering and hot. Carefully add the coated chicken breasts and fry them for 5 to 7 minutes on each side. Cook until the exterior is golden brown and crispy, and the internal temperature reaches 165°F (74°C) for safe consumption.
- Drain and Rest: Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil, preventing sogginess. Let the chicken rest for a few minutes to retain its juiciness before serving hot.
Notes
- Do not skip patting the chicken dry after marinating to achieve a crispy crust.
- Use a thermometer to ensure the chicken is cooked through without overcooking.
- For extra flavor, use seasoned breadcrumbs or add herbs like dried oregano or thyme to the breadcrumb mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
Keywords: Crispy chicken, dill pickle marinade, Parmesan crust, fried chicken recipe, easy chicken dinner
