Crispy Dill Pickle Parmesan Chicken
Why make this recipe
Crispy Dill Pickle Parmesan Chicken is a unique twist on classic fried chicken. The dill pickle juice gives the chicken a tangy flavor, making each bite exciting. It’s simple to prepare, delicious, and perfect for family dinners or gatherings. This recipe combines crispy breadcrumbs and zesty Parmesan cheese, creating a crunchy coating that everyone will love.
How to make Crispy Dill Pickle Parmesan Chicken
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
Directions:
- Place the chicken breasts in a shallow dish or a zip-top bag, then cover them with dill pickle juice. Marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with a mixture of Parmesan and seasoned breadcrumbs.
- Remove the chicken from the brine and pat it dry with paper towels. Dredge each piece in the flour mixture, dip it in the egg, and then press it into the breadcrumb-Parmesan mixture until fully coated.
- Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken for 5–7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F).
- Transfer the fried chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.
How to serve Crispy Dill Pickle Parmesan Chicken
Serve Crispy Dill Pickle Parmesan Chicken hot, straight from the skillet. It pairs well with a simple side salad, coleslaw, or roasted vegetables. You can also add some extra dill pickles on the side for crunch and tang. For a delicious dip, consider serving it with ranch dressing or a spicy aioli.
How to store Crispy Dill Pickle Parmesan Chicken
To store leftovers, place the chicken in an airtight container and refrigerate for up to 3 days. To reheat, use an oven or air fryer to keep the coating crispy. Avoid microwaving if you want to maintain the crispiness of the chicken.
Tips to make Crispy Dill Pickle Parmesan Chicken
- Marinate the chicken longer for a stronger dill flavor.
- Make sure the oil is hot enough before frying to get a crispy coating.
- Pat the chicken dry well to help the coating stick better.
- Use fresh, grated Parmesan for the best flavor.
Variation
For a spicy kick, add some cayenne pepper to the breadcrumb mixture. You can also experiment with different herbs like Italian seasoning or dried dill to change the flavor profile.
FAQs
Q: Can I use skin-on chicken for this recipe?
A: Yes, you can use skin-on chicken, but the cooking time may be longer to ensure it’s cooked through.
Q: Is it necessary to marinate the chicken?
A: Marinating the chicken in pickle juice helps tenderize it and infuse flavor, but if you’re short on time, you can skip this step.
Q: Can I make this dish gluten-free?
A: Yes, you can use gluten-free breadcrumbs and flour to make a gluten-free version of this recipe.
Crispy Dill Pickle Parmesan Chicken
Ingredients
Method
- Place the chicken breasts in a shallow dish or a zip-top bag, then cover them with dill pickle juice. Marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with a mixture of Parmesan and seasoned breadcrumbs.
- Remove the chicken from the brine and pat it dry with paper towels.
- Dredge each piece in the flour mixture, dip it in the egg, and then press it into the breadcrumb-Parmesan mixture until fully coated.
- Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat.
- Fry the chicken for 5–7 minutes on each side, until golden brown and cooked through (the internal temperature should reach 165°F).
- Transfer the fried chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.
Notes
