Description
Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, marinated in tangy dill pickle juice and coated with a crispy Parmesan breadcrumb crust. This dish is perfect for a satisfying dinner with a delightful blend of spices and a crunchy texture.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Breading
- 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
Other
- cooking oil, for frying
Instructions
- Marinate 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 ensure the chicken absorbs the tangy flavor.
- Prepare Breading 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 with Parmesan cheese combined with seasoned breadcrumbs.
- Coat Chicken: Remove chicken from the pickle juice and pat dry thoroughly. Dredge each piece first in the seasoned flour, then dip it into the egg wash, and finally press into the Parmesan-breadcrumb mixture to coat evenly.
- Heat Oil: Pour enough cooking oil to cover about 1/2 inch of a large skillet and heat it over medium-high heat until hot but not smoking.
- Fry Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 7 minutes or until the crust is golden brown and the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Drain and Rest: Transfer fried chicken to a wire rack set over paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to retain juiciness and crispness.
Notes
- For a healthier alternative, you can bake the chicken at 400°F for 20-25 minutes or air fry at 390°F for 15 minutes, flipping halfway through.
- Patting the chicken dry after marinating is essential to achieve a crispy coating.
- Use seasoned breadcrumbs for extra flavor or add additional herbs such as dried parsley or thyme to the breadcrumb mixture.
- Make sure the oil is at the right temperature to avoid greasy chicken; too low heat will absorb more oil.
- Allow chicken to rest to ensure juices redistribute and the crust remains crispy.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
