Name: Crispy Dill Pickle Parmesan Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-491857H3S
Cuisine: American
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; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; salt and pepper, to taste; 2 large eggs, whisked; cooking oil, for frying

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Introduction

Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, combining tangy pickle brine with a crunchy Parmesan breadcrumb coating. Perfect for a weeknight dinner or casual gathering, this dish promises a crispy, juicy bite every time.

Two pieces of golden brown fried cutlets sit on a white plate, each topped with a creamy white sauce mixed with green herbs. On top of the sauce are thin slices of fresh green cucumber and small sprigs of dill. Additional cucumber slices are scattered on the plate around the cutlets. The plate is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over the chicken and marinate in the refrigerator for 30 minutes to 2 hours to infuse flavor and tenderize.
Step 2: Prepare three shallow dishes: mix flour with garlic powder, onion powder, paprika, salt, and pepper in the first; whisk the eggs in the second; and combine Parmesan cheese with seasoned breadcrumbs in the third.
Step 3: Remove chicken from the pickle juice and pat dry with paper towels. Dredge each piece first in the flour mixture, then dip into the whisked eggs, and finally press into the Parmesan-breadcrumb mixture until thoroughly coated.
Step 4: Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Fry the chicken for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (75°C).
Step 5: Transfer cooked chicken to a wire rack to drain excess oil. Let the chicken rest for a few minutes before serving hot.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular seasoned breadcrumbs.
Try swapping dill pickle juice with spicy pickle juice for a kick of heat.
Serve with a side of ranch or blue cheese dressing for dipping.
Oven-bake the coated chicken at 400°F (200°C) for 20-25 minutes for a lighter version.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness instead of microwaving, which can make it soggy.

How to Serve

Two golden brown breaded cutlets with a crunchy texture lie flat on a white plate with a few thinly sliced cucumber rounds scattered around. Each cutlet is topped with a creamy white spread mixed with green herbs, giving a soft, slightly lumpy texture, and finished with three fresh, bright green cucumber slices placed neatly on top. Small sprigs of fresh dill add a delicate touch on each cutlet. The plate sits on a white marbled surface, showing the food in clear, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier, though cooking times may vary slightly.

What if I don’t have dill pickle juice?

You can substitute dill pickle juice with a mixture of lemon juice and water plus a pinch of salt, but the distinct pickle flavor will be less pronounced.