Crispy Dill Pickle Parmesan Chicken (Print Version)

Juicy chicken breasts marinated in tangy dill pickle juice, coated in crunchy Parmesan-breadcrumb crust and fried to golden perfection.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless skinless chicken breasts
02 - 1 cup dill pickle juice

→ Breading Station

03 - 1/2 cup all-purpose flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon paprika
07 - Salt and black pepper to taste
08 - 2 large eggs whisked
09 - 1 cup seasoned breadcrumbs
10 - 1/2 cup grated Parmesan cheese

→ Frying

11 - Cooking oil for frying (canola or vegetable oil)

# Steps to Follow:

01 - Submerge chicken breasts in pickle juice within a shallow dish or zip-top bag. Refrigerate for 30 minutes to 2 hours, ensuring complete coverage.
02 - Arrange three shallow dishes. Combine flour, garlic powder, onion powder, paprika, salt, and pepper in the first. Whisk eggs in the second. Mix breadcrumbs and Parmesan in the third.
03 - Remove chicken from marinade and pat thoroughly dry with paper towels to ensure proper breading adherence.
04 - Dredge each breast through seasoned flour, shaking off excess. Dip into egg wash, then press firmly into breadcrumb-Parmesan mixture, coating completely and evenly.
05 - Pour oil to a 1/2 inch depth in a large skillet. Heat over medium-high until shimmering but not smoking.
06 - Cook chicken 5 to 7 minutes per side until deep golden brown and internal temperature reaches 165°F. Adjust heat if browning too quickly.
07 - Transfer to wire rack to drain excess oil. Allow to rest 3 to 5 minutes before serving to retain juices.

# Additional Tips::

01 -
  • The pickle marinade makes the chicken impossibly tender while infusing it with a subtle tang that cuts through the rich crust
  • That crunchy Parmesan coating creates the most satisfying sound when you bite into it
  • It comes together faster than delivery but tastes like you spent all day making something special
02 -
  • Patting the chicken completely dry after the pickle marinade is non-negotiable or your breading will turn soggy and sad
  • Let the oil come back to temperature between batches if you are cooking more than will fit in your pan at once
  • Use an instant read thermometer to hit 165°F because cutting into chicken to check doneness lets all those juices escape
03 -
  • Grate your own Parmesan from a wedge instead of using pre grated for better melting and flavor
  • Let your breaded chicken sit for about 10 minutes before frying to help the coating set
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