Crispy Dill Pickle Parmesan Chicken
A delightful crunch of tender chicken breasts marinated in dill pickle juice and coated in a seasoned breadcrumb and Parmesan mixture, perfect for any occasion.
Ingredients
Chicken and Marinade
- 4 pieces boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles) for marinating
Breading Mixture
- 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
- Cooking oil, for frying enough to cover the bottom of the skillet
Instructions
Marinating
- Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for at least 30 minutes, but up to 2 hours for optimal flavor absorption.
Breading Preparation
- Set up three shallow dishes: one for the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; second for the whisked eggs; and third for a mixture of seasoned breadcrumbs and Parmesan cheese.
Coating the Chicken
- Remove chicken from brine and pat dry. Dredge each piece in the flour, dip in egg, then press into the breadcrumb-Parmesan mixture until coated.
Cooking
- Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry chicken for 5–7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F.
- Transfer to a wire rack to drain excess oil and let rest for a few minutes before serving hot.
Notes
For best results, ensure oil is hot enough before frying. You can also add a pinch of cayenne pepper for a spicy kick. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.