Description
Crispy Dill Pickle Parmesan Chicken features tender chicken breasts marinated in tangy dill pickle juice, then coated with a flavorful mixture of Parmesan cheese and seasoned breadcrumbs. Pan-fried until golden and crispy, this dish offers a delightful combination of savory, tangy, and crunchy textures perfect for a satisfying main course.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 2 large eggs, whisked
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
For Cooking
- Cooking oil, for frying
Instructions
- Marinate the Chicken: Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over the chicken, ensuring they are fully submerged. Refrigerate and marinate for 2 hours to maximize flavor and tenderness.
- Prepare Coating Stations: In three shallow dishes, prepare the coating mixtures: mix flour with garlic powder, onion powder, paprika, salt, and pepper in the first; whisk eggs in the second; and combine Parmesan cheese with seasoned breadcrumbs in the third.
- Coat the Chicken: Remove the chicken from the pickle brine and pat dry thoroughly with paper towels. Dredge each piece first in the seasoned flour mixture, then dip into the whisked eggs, and finally press into the Parmesan and breadcrumb mixture until evenly coated.
- Fry the Chicken: Heat 1/2 inch of cooking oil in a large skillet over medium-high heat. Carefully place chicken pieces in the hot oil and fry for 7 minutes on each side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Rest: Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest for a few minutes to maintain crispiness before serving hot.
Notes
- For a lighter version, bake the coated chicken at 400°F for 25-30 minutes or use an air fryer set to 375°F for 15-20 minutes, flipping halfway through.
- Ensure the chicken is patted dry after marinating to allow the coating to adhere properly.
- Use a digital thermometer to check the internal temperature for safe doneness.
- Seasoned breadcrumbs can be substituted with plain breadcrumbs mixed with Italian seasoning for added flavor.
- If you prefer extra crunch, double-dip the chicken by repeating the egg and breadcrumb steps before frying.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
