Crispy Dill Pickle Parmesan Chicken
A unique dish combining tangy dill pickles and savory Parmesan chicken for a crunchy and juicy meal perfect for any occasion.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts You can substitute with chicken thighs for a juicier texture.
- 1 cup dill pickle juice From a jar of pickles.
For the Coating
- 1 cup seasoned breadcrumbs Use homemade breadcrumbs or gluten-free options if desired.
- 1/2 cup grated Parmesan cheese Consider using reduced-fat Parmesan for a healthier option.
- 1/2 cup all-purpose flour
For the Egg Mixture
- 2 large eggs Whisked.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper To taste.
For Frying
- Cooking oil For frying.
Instructions
Marination
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the dill pickle juice over the chicken, ensuring all pieces are covered. Marinate in the fridge for 30 minutes to 2 hours.
- Visual cue: The chicken should appear slightly discolored from the pickle juice.
Prepare the Coating
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second with whisked eggs; and the third with a mixture of breadcrumbs and Parmesan cheese.
Dredging
- Remove chicken from the brine and pat dry with paper towels. Dredge each chicken breast in the flour mixture, dip in the egg mixture, and then press into the breadcrumb-Parmesan mixture until well coated.
- Pro cue: Make sure the chicken is evenly coated for the best crunch.
Frying
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully add the coated chicken breasts to the skillet.
- Fry for 5–7 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Serving
- Transfer the fried chicken to a wire rack to drain any excess oil. Let it rest for a few minutes before serving hot.
Notes
For an attractive presentation, garnish the chicken with chopped fresh herbs like parsley or chives before serving. Serve with a tangy dipping sauce for added flavor.