Name: Dill Pickle Parmesan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 4 pieces Boneless Chicken Breasts (Skinless); 1 cup Dill Pickle Juice (Can substitute with lemon juice); 1/2 cup All-Purpose Flour (Whole wheat for a healthier choice); 2 pieces Eggs (Consider flax eggs for vegan option); 1 cup Breadcrumbs (Preferably seasoned or panko); 1/2 cup Grated Parmesan Cheese (Nutritional yeast for dairy-free option); 1 teaspoon Garlic Powder (Fresh garlic for bolder flavor); 1 teaspoon Onion Powder; 1 teaspoon Paprika (Smoked paprika for elevated taste); to taste Salt; to taste Pepper; 1 cup Cooking Oil (Canola or vegetable oil for frying)

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Introduction

Dill Pickle Parmesan Chicken is a delightful twist on classic fried chicken, combining the tangy zing of dill pickle juice with the rich flavors of Parmesan. This crispy, juicy dish is perfect for a comforting weeknight meal or a special gathering.

A black oval plate holds a stack of golden brown crispy fried chicken pieces coated with coarse breadcrumbs, each piece topped with a creamy white sauce mixed with herbs. Small pale yellow diced pickles and thinly sliced green pickles are scattered over the chicken, with sprigs of fresh dill placed on top, adding a bright green touch. The fried chicken pieces are layered unevenly, creating a textured and crunchy look, while the creamy sauce contrasts smoothly on the rough surfaces. The plate sits on a white marbled textured surface with a dark cloth napkin partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless chicken breasts (skinless)
1 cup dill pickle juice (can substitute with lemon juice)
1 cup breadcrumbs (preferably seasoned or panko)
1/2 cup grated Parmesan cheese (nutritional yeast for dairy-free option)
2 eggs (consider flax eggs for vegan option)
1/2 cup all-purpose flour (whole wheat for a healthier choice)
1 teaspoon garlic powder (fresh garlic for bolder flavor)
1 teaspoon onion powder
1 teaspoon paprika (smoked paprika for elevated taste)
Salt, to taste
Pepper, to taste
1 cup cooking oil (canola or vegetable oil for frying)

Instructions

Step 1: Place the boneless chicken breasts in a bowl and cover them with dill pickle juice. Refrigerate for 30 minutes to marinate and absorb the tangy flavor.
Step 2: Set up three bowls: one with seasoned flour (mix flour with garlic powder, onion powder, paprika, salt, and pepper), one with whisked eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Step 3: Heat the cooking oil in a skillet over medium heat. Test the heat by sprinkling a few breadcrumbs into the oil – they should sizzle immediately.
Step 4: Remove each chicken breast from the marinade. Dredge it first in the seasoned flour, then dip in the eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
Step 5: Carefully place the coated chicken breasts into the hot oil. Fry for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C).
Step 6: Transfer the cooked chicken to a plate lined with paper towels to drain excess oil and keep the coating crisp.
Step 7: Let the chicken rest for 5-10 minutes before serving to retain its juices and ensure tender bites.

Tips & Variations

Use smoked paprika for a deeper, smoky flavor.
Substitute nutritional yeast for Parmesan cheese to make the dish dairy-free.
Try flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water) for a vegan alternative.
Use whole wheat flour and whole grain breadcrumbs for a healthier version.
Serve with a side of ranch or honey mustard for extra flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A black oval plate is filled with about six golden brown crispy breaded chicken pieces, each topped with a dollop of white creamy sauce dotted with green herbs. Small bright yellow chunks and sprigs of fresh green dill are scattered on top of the sauce, adding color contrast. Thin, round slices of green pickles are placed mostly on the right side and a few are under the chicken. The plate sits on a dark wooden surface with a bit of a gray cloth on the left edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They offer a juicier result but may require slightly longer cooking time.

What if I don’t have dill pickle juice?

You can substitute lemon juice or a mild vinegar diluted with water to provide acidity and tang similar to dill pickle juice.