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Crispy Dill Pickle Parmesan Chicken

Crunchy fried chicken breasts infused with tangy dill pickle juice and coated in a savory Parmesan breadcrumb crust, perfect for a quick and flavorful comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Dill Pickle Parmesan Chicken
  • 4 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 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, neutral oil like vegetable or canola

Equipment

  • Large skillet
  • Shallow Dishes
  • Wire rack

Method
 

  1. Step 1: Place chicken breasts in a shallow dish or zip-top bag and pour dill pickle juice over them. Refrigerate and marinate for 30 minutes to 2 hours, ideally about 1 hour.
  2. Step 2: Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with whisked eggs; and one with Parmesan cheese combined with seasoned breadcrumbs.
  3. Step 3: Remove chicken from marinade and pat dry with paper towels to ensure coating sticks well.
  4. Step 4: Dredge each chicken breast first in the seasoned flour, then dip in the eggs, and finally coat evenly with the Parmesan-breadcrumb mixture.
  5. Step 5: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. When hot, carefully add chicken breasts and fry for 5 to 7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  6. Step 6: Transfer cooked chicken to a wire rack over a baking sheet to drain excess oil. Let rest for a few minutes before serving.

Notes

For a lighter option, bake coated chicken at 400°F for 20-25 minutes, flipping halfway. Add crushed red pepper flakes for heat or fresh chopped dill for extra flavor. Store leftovers in the fridge up to 3 days or freeze cooked chicken up to 2 months.