Crispy Dill Pickle Parmesan Chicken
This Crispy Dill Pickle Parmesan Chicken features a crunchy, tangy crust that both kids and adults will love. Quick to prepare, it’s perfect for weeknight dinners and can be served in various ways.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Trimmed; pound slightly if very thick
- 1 cup dill pickle juice From a jar of pickles
- 1 cup seasoned breadcrumbs Panko for extra crunch can be used
- 1/2 cup grated Parmesan cheese Freshly grated tastes best
- 1/2 cup all-purpose flour
- 2 large eggs Whisked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked or sweet paprika
- Salt and freshly ground black pepper To taste
- Cooking oil for frying Vegetable, canola, or light olive oil
Instructions
Brining
- Place the chicken breasts in a shallow dish or zip-top bag. Pour in the pickle juice so the chicken is submerged. Refrigerate for 30 minutes to 2 hours.
Prepare Dredging Stations
- In one shallow dish combine flour with garlic powder, onion powder, paprika, and a pinch of salt and pepper.
- Put whisked eggs in a second dish.
- In a third dish mix breadcrumbs with grated Parmesan.
Coating Chicken
- Remove chicken from brine and pat thoroughly dry with paper towels. Dredge each piece in the seasoned flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb-Parmesan mix until well coated.
Cooking
- Pour about 1/2 inch of oil into a large skillet and heat over medium-high until shimmering but not smoking.
- Fry chicken 5–7 minutes per side, adjusting heat as needed so the crust browns without burning.
- Use a meat thermometer to confirm an internal temperature of 165°F in the thickest part.
Finishing
- Transfer cooked pieces to a wire rack set over a baking sheet to drain and stay crisp. Rest for 3–5 minutes before serving.
Notes
Serve hot with lemon wedges. Store cooled chicken in an airtight container for up to 3–4 days. For crispiness, reheat in the oven.