Description
This Crispy Dill Pickle Parmesan Chicken features tender chicken breasts marinated in dill pickle juice for exceptional juiciness, then coated in a flavorful Parmesan-breadcrumb crust and pan-fried to golden perfection. It delivers a crispy, savory, and tangy flavor combination that's perfect for a satisfying dinner.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Breading and Coating
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
Seasonings and Cooking
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Cooking oil, for frying (such as vegetable or canola oil)
Instructions
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top bag and cover completely with dill pickle juice. Refrigerate and allow the chicken to marinate for at least 30 minutes, up to 2 hours, to ensure optimal juiciness and flavor infusion.
- Prepare Breading Stations: Set up three shallow dishes: one with the flour blended with garlic powder, onion powder, paprika, salt, and pepper; a second with the whisked eggs; and a third with the mixture of Parmesan cheese and seasoned breadcrumbs. These will be used for the coating process.
- Coat the Chicken: Remove the chicken from the marinade and pat dry thoroughly to help the coating adhere better. Dredge each chicken breast first in the seasoned flour mixture, then dip into the egg wash, and finally press into the Parmesan-breadcrumb mixture until well coated on all sides.
- Fry the Chicken: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the coated chicken breasts into the skillet. Fry for approximately 5 to 7 minutes per side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked through.
- Drain and Rest: Using tongs, transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for a few minutes before serving to allow juices to redistribute and maintain crispiness.
Notes
- For a healthier alternative, you can bake or air fry the chicken instead of pan-frying; adjust cooking times accordingly.
- Ensure the chicken is patted dry after marinating to get a crispy coating.
- Use a thermometer to check internal temperature for perfectly cooked chicken.
- Leftover chicken can be refrigerated for up to 3 days and reheated in an oven for best crispiness.
