Crispy Dill Pickle Parmesan Chicken
This crispy chicken is marinated in dill pickle juice for tangy flavor and coated in a crunchy Parmesan-breadcrumb crust, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Butterfly or pound to even thickness if large.
- 1 cup dill pickle juice From a jar of pickles.
- 1 cup seasoned breadcrumbs Panko works for extra crunch.
- 1/2 cup grated Parmesan cheese Freshly grated is best.
- 1/2 cup all-purpose flour Use gluten-free flour if needed.
- 2 large eggs Whisked.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper To taste.
- Cooking oil for frying Vegetable, canola, or light olive oil.
Instructions
Marinate
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the dill pickle juice over them. Refrigerate for 30 minutes to 2 hours.
Prepare Dredging Station
- In one shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
- Put the whisked eggs in a second dish.
- In a third dish, mix the seasoned breadcrumbs and grated Parmesan.
Dry and Coat
- Remove chicken from the brine and pat dry with paper towels.
- Dredge each piece in the seasoned flour, shaking off excess.
- Dip into the eggs, then press firmly into the breadcrumb-Parmesan mix so the coating adheres.
Cook
- Pour oil into a large skillet to a depth of about 1/2 inch.
- Heat over medium-high until shimmering but not smoking.
- Carefully add chicken to the pan (don’t crowd). Fry for 5–7 minutes per side until the crust is golden brown and internal temperature reaches 165°F.
Drain and Rest
- Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil.
- Rest for a few minutes before serving.
Notes
For gluten-free, use gluten-free flour and breadcrumbs. To lower fat, drain well or bake at 425°F for 18-22 minutes, flipping once. Dilute pickle juice for milder tang if desired.