Description
This Crispy Dill Pickle Parmesan Chicken recipe features juicy chicken breasts marinated in tangy dill pickle juice, then coated in a flavorful blend of Parmesan cheese and seasoned breadcrumbs, and fried to golden perfection. A delicious and unique twist on classic fried chicken that’s perfect for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating
- 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
- 1/2 cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs
For Frying
- Cooking oil, for frying
Instructions
- Marinate Chicken: Place chicken breasts in a shallow dish or zip-top bag and cover with dill pickle juice. Refrigerate and marinate for 2 hours to ensure the flavors penetrate the meat thoroughly.
- Prepare Coating Stations: Set up three shallow dishes for coating: one with the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second with the whisked eggs; and the third with the mixture of Parmesan cheese and seasoned breadcrumbs.
- Coat the Chicken: Remove chicken from the pickle brine and pat each piece dry with paper towels. Dredge each piece in the seasoned flour mixture, dip into the whisked eggs, then press into the Parmesan and breadcrumb mixture making sure each piece is well coated.
- Fry the Chicken: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken breasts for 7 minutes on each side until the coating is golden brown and the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
- Drain and Rest: Transfer the fried chicken to a wire rack to drain off any excess oil. Let it rest for a few minutes to allow juices to redistribute before serving hot.
Notes
- For a lighter option, you can bake or air fry the chicken instead of pan-frying.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Patting the chicken dry before coating helps the breading adhere better and results in crispier chicken.
- Seasoned breadcrumbs work best for enhancing flavor, but plain breadcrumbs with added herbs can be used as a substitute.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
