Crispy Dill Pickle Parmesan Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
