Dill Pickle Parmesan Chicken Recipe
Dill Pickle Parmesan Chicken features juicy boneless chicken breasts marinated in tangy dill pickle juice, then coated with a crispy Parmesan and breadcrumb crust and pan-fried to golden perfection. This recipe offers a flavorful twist on classic fried chicken, delivering a crunchy exterior and tender, juicy interior with a delightful pickle tang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 4 pieces Boneless Chicken Breasts (Skinless)
- 1 cup Dill Pickle Juice (Can substitute with lemon juice)
Breading
- 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)
Seasonings
- 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
Cooking
- 1 cup Cooking Oil (Canola or vegetable oil for frying)
Instructions
- Marinate Chicken: Place the boneless chicken breasts in a bowl and cover them fully with dill pickle juice. Refrigerate for 30 minutes to infuse the chicken with a tangy flavor.
- Prepare Breading Station: Set up three separate bowls: one with seasoned flour (flour mixed with garlic powder, onion powder, paprika, salt, and pepper), one with whisked eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- Preheat Oil: Heat cooking oil in a skillet over medium heat. The oil is ready when a sprinkle of breadcrumbs sizzles immediately upon contact.
- Coat Chicken: Remove each chicken breast from the marinade and dredge it in the seasoned flour, then dip it into the whisked eggs, and finally coat thoroughly with the breadcrumb and Parmesan cheese mixture.
- Fry Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry each side for about 5-7 minutes until the exterior is golden brown and the internal temperature reaches 165°F (75°C).
- Drain Oil: Transfer the cooked chicken to a plate lined with paper towels to absorb and drain excess oil, preserving a crispy crust.
- Rest Chicken: Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.
Notes
- You can substitute dill pickle juice with lemon juice if unavailable.
- Use nutritional yeast instead of Parmesan cheese for a dairy-free version.
- Whole wheat flour can be used to make the breading healthier.
- Consider using flax eggs as a vegan alternative to eggs, though frying vegan chicken requires suitable replacements for chicken breasts.
- Ensure oil temperature is medium heat to avoid burning the breading or undercooking the chicken.
- Use an instant-read thermometer to check for doneness (165°F or 75°C internal temperature).
- Resting the chicken after frying is crucial for juicy results.
Keywords: Dill Pickle Chicken, Parmesan Chicken, Fried Chicken, Crispy Chicken Recipes, Chicken Breast, Easy Dinner Recipes
