Crispy Dill Pickle Parmesan Chicken Recipe

Introduction

Crispy Dill Pickle Parmesan Chicken is a delightful twist on classic fried chicken, featuring a tangy pickle brine and a cheesy, crunchy coating. Perfectly golden and bursting with flavor, this dish is sure to become a family favorite for weeknight dinners or special occasions.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice (from a jar of pickles)
• 1 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs, whisked
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Cooking oil, for frying

Instructions

1. Step 1: Place chicken breasts in a shallow dish or zip-top bag and cover them with dill pickle juice. Marinate in the refrigerator for 30 minutes up to 2 hours to infuse flavor.
2. Step 2: Prepare three shallow dishes: mix flour with garlic powder, onion powder, paprika, salt, and pepper in the first; whisk the eggs in the second; combine Parmesan cheese with seasoned breadcrumbs in the third.
3. Step 3: Remove the chicken from the brine and pat dry thoroughly. Dredge each piece first in the flour mixture, then dip it into the beaten eggs, and finally press into the Parmesan-breadcrumb mixture until fully coated.
4. Step 4: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken breasts for 5 to 7 minutes on each side or until the coating is golden brown and the internal temperature reaches 165°F (75°C).
5. Step 5: Transfer the cooked chicken to a wire rack to drain excess oil and let it rest for a few minutes before serving hot.

Tips & Variations

• For a lighter version, you can bake the coated chicken at 400°F (200°C) for 20-25 minutes or use an air fryer until crispy and cooked through.
• Adding a pinch of cayenne pepper to the flour mix will give the chicken a subtle spicy kick.
• Use panko breadcrumbs instead of regular to achieve an extra crunchy texture.
• If you prefer a stronger dill flavor, sprinkle some dried dill weed in the breadcrumb mixture.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes to help maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will provide a juicier result. Adjust cooking time as needed until the internal temperature hits 165°F (75°C).

How long can I marinate the chicken in pickle juice?

You can marinate the chicken for as little as 30 minutes or up to 2 hours. Longer than that may cause the meat to become too soft due to the acidity in the pickle juice.

Crispy Dill Pickle Parmesan Chicken Recipe

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★★★★★

5 from 52 reviews

This recipe features juicy, tender chicken breasts marinated in tangy dill pickle juice, then coated in a crispy Parmesan breadcrumb crust and pan-fried to golden perfection. The brine infuses the chicken with bold flavor and extra tenderness, while the Parmesan adds a savory, cheesy crunch. It’s a delicious twist on classic fried chicken that’s perfect for a satisfying dinner or casual gathering.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 44 minutes
• Yield: 4 servings 1x
• Category: Gourmet Creations
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Brine

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice (from a jar of pickles)

Coating Mixture

• 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 (such as vegetable or canola oil)

Instructions

1. Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top bag. Pour the dill pickle juice over the chicken, ensuring all pieces are submerged. Refrigerate and let the chicken marinate for at least 30 minutes, up to 2 hours, to absorb the tangy flavors and tenderize the meat.
2. Prepare Coating Stations: Set up three shallow dishes: In the first, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk the eggs until smooth. In the third dish, mix together the seasoned breadcrumbs and grated Parmesan cheese for a flavorful crust.
3. Coat the Chicken: Remove the chicken from the pickle brine and pat it dry thoroughly with paper towels to ensure the coating sticks well. Dredge each chicken breast in the seasoned flour mixture, shaking off any excess. Next, dip it into the whisked eggs, then press firmly into the breadcrumb-Parmesan mixture, making sure each piece is evenly coated.
4. Fry the Chicken: In a large skillet, pour about 1/2 inch of cooking oil and heat over medium-high heat until shimmering and hot but not smoking. Carefully place the coated chicken breasts in the oil. Fry each side for 5 to 7 minutes until the crust is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
5. Drain and Rest: Transfer the cooked chicken breasts to a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes to allow the juices to redistribute and the coating to set before serving hot.

Notes

• For a lighter version, try baking the coated chicken breasts at 400°F for 20-25 minutes, flipping halfway through, or use an air fryer set to 375°F for 15-18 minutes.
• Patting the chicken dry after marinating is key to getting a crispy coating.
• Adjust seasoning in the flour and breadcrumb mixtures to your taste preferences.
• Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.

Keywords: crispy chicken, fried chicken, parmesan chicken, pickle brined chicken