Crispy Dill Pickle Parmesan Chicken Recipe

Introduction

Crispy Dill Pickle Parmesan Chicken offers a delightful twist on classic fried chicken. Marinated in tangy pickle juice and coated with a flavorful Parmesan breadcrumb crust, this dish promises a crispy, juicy bite every time.

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

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

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb steps before frying.
• Use seasoned breadcrumbs or add extra herbs like dill or parsley to enhance flavor.
• Try baking the breaded chicken at 400°F (200°C) for 20-25 minutes as a lighter alternative to frying.
• Ensure oil temperature is steady to prevent soggy or greasy chicken.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time to ensure they are cooked through.

Do I have to marinate the chicken in pickle juice?

Marinating in pickle juice adds unique tang and helps tenderize the meat, but if you prefer, you can skip this step or use buttermilk as an alternative.

Crispy Dill Pickle Parmesan Chicken Recipe

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This Crispy Dill Pickle Parmesan Chicken recipe features juicy chicken breasts marinated in dill pickle juice, then coated in a seasoned Parmesan breadcrumb crust and pan-fried to a golden crisp. The tangy marinade tenderizes the chicken and adds a unique flavor twist, making it a perfect crispy and flavorful main dish for any meal.

• Author: Victoria
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice

Breading

• ½ cup all-purpose flour
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 large eggs
• 1 cup seasoned breadcrumbs
• ½ cup grated Parmesan cheese

For Frying

• Cooking oil (enough to cover the skillet bottom for frying)
• ½ teaspoon paprika

Instructions

1. Marinate the Chicken: Place the chicken breasts in a large bowl and pour the dill pickle juice over them, ensuring they are fully immersed. Cover and refrigerate for at least 30 minutes to allow the chicken to absorb the tangy flavors and tenderize.
2. Prepare the Breading Station: Set up three separate bowls: In the first, combine flour with salt, pepper, and garlic powder; in the second, whisk the eggs; in the third, mix seasoned breadcrumbs with grated Parmesan cheese and paprika.
3. Preheat the Oil: Heat cooking oil in a large skillet over medium heat until it is hot enough that a breadcrumb sizzles upon contact. This helps ensure a crispy crust.
4. Coat the Chicken: Remove chicken from marinade and shake off excess liquid. Dredge each piece first in the seasoned flour, then dip into the beaten eggs, and finally press into the breadcrumb-Parmesan mixture to coat thoroughly.
5. Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 5-7 minutes on each side, turning once, until they are golden brown and the internal temperature reaches 165°F (75°C). Avoid overcrowding to maintain even cooking and crispness.
6. Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil and keep the coating crisp.
7. Rest the Chicken: Let the chicken rest for 5 to 10 minutes before serving to allow juices to redistribute and maintain tenderness.
8. Serve or Store: Enjoy immediately while hot for maximum crunch, or allow to cool and store in an airtight container in the refrigerator for up to 3 days.

Notes

• Marinating the chicken at least 30 minutes enhances flavor and tenderness but avoid exceeding 2 hours to prevent over-acidification.
• Use seasoned breadcrumbs for extra flavor or add your own herbs like parsley or paprika.
• Maintain oil temperature to prevent greasy or soggy chicken; adjust heat as necessary while frying.
• Resting the chicken is crucial for juicy results; cutting too soon can cause dryness.
• For a lower-fat option, bake the breaded chicken at 400°F (200°C) on a greased baking sheet for 25-30 minutes, turning once midway.

Keywords: Crispy chicken, dill pickle chicken, Parmesan chicken, breaded fried chicken, easy chicken recipe, skillet chicken, tangy chicken