Name: Crispy Dill Pickle Parmesan Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 4 chicken breasts, boneless and skinless; 1 cup dill pickle juice; ½ cup all-purpose flour; Salt and pepper to taste; 1 teaspoon garlic powder; 2 large eggs; 1 cup seasoned breadcrumbs; ½ cup grated Parmesan cheese; Cooking oil (for frying), enough to cover the bottom of the skillet; 1 teaspoon onion powder; ½ teaspoon paprika

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Introduction

Crispy Dill Pickle Parmesan Chicken offers a flavorful twist on classic fried chicken with a tangy pickle marinade and a cheesy, crunchy coating. This easy-to-make dish combines bright zesty flavors with a satisfying texture that’s perfect for any mealtime.

Two golden-brown, crispy breaded fish fillets are placed on a white plate. Each fillet is topped with a thick, creamy white sauce mixed with small pieces of pickles or herbs. A small sprig of fresh green dill rests on top of the sauce on each fillet. To the side of the fillets, there are three slices of green cucumber. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts, boneless and skinless
1 cup dill pickle juice
1 cup breadcrumbs (preferably seasoned)
½ cup grated Parmesan cheese
2 large eggs
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and pepper to taste
Cooking oil (for frying)

Instructions

Step 1: In a large bowl, combine the chicken breasts and dill pickle juice. Ensure the chicken is fully submerged and marinate in the refrigerator for at least 30 minutes.
Step 2: Set up a three-bowl breading station: in the first bowl, mix the flour with salt, pepper, and garlic powder; in the second bowl, whisk the eggs; in the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Step 3: Heat enough cooking oil in a large skillet over medium heat to cover the bottom. The oil is ready when it sizzles upon dropping in a breadcrumb.
Step 4: Remove each chicken breast from the marinade, shaking off excess juice. Dredge first in the seasoned flour, then dip into the egg mixture, and finally coat with the breadcrumb-Parmesan mixture.
Step 5: Carefully place the breaded chicken breasts into the hot oil. Fry for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.
Step 6: Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Step 7: Let the chicken rest for 5-10 minutes to retain juices and maintain tenderness.
Step 8: Serve immediately or cool and store in an airtight container for later.

Tips & Variations

For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
Try adding a pinch of cayenne pepper to the breading mix for a subtle spicy kick.
If you don’t have dill pickle juice, a mixture of vinegar and water with a dash of dill can be a good substitute.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two pieces of golden-brown fried fish fillets on a white plate, each topped with a thick, creamy white sauce with visible herbs and small yellow bits, likely corn or diced vegetables. The sauce is spooned in a strip down the center of each fillet, garnished with fresh green dill sprigs. Thin slices of cucumber are arranged on the plate near the fish. The texture of the fish is crispy and crunchy on the outside. The background is a white marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this chicken instead of frying?

Yes, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. While it won’t be as crispy as frying, it’s a healthier option.

Is the dill pickle juice necessary?

While the dill pickle juice adds a signature tangy flavor and helps tenderize the chicken, you can marinate in buttermilk or a simple brine as alternatives if needed.