Crispy Dill Pickle Parmesan Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Drain Excess Oil: Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil and keep the coating crisp.
- Rest the Chicken: Let the chicken rest for 5 to 10 minutes before serving to allow juices to redistribute and maintain tenderness.
- 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
