Why Make This Recipe
Crispy Dill Pickle Parmesan Chicken is a delightful twist on traditional fried chicken. It combines the tangy flavor of dill pickles with the savory taste of Parmesan cheese, creating a tasty and satisfying meal. Whether you’re serving it for dinner, a family gathering, or a cozy night at home, this dish offers crunch and flavor everyone will love. The quick marination process in dill pickle juice makes the chicken juicy and adds a unique zest that truly sets this dish apart.
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 chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: one for the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another for the whisked eggs; and the last for the mixture of Parmesan and breadcrumbs.
- Remove the chicken from the brine and pat dry. Dredge each piece in the flour mixture, dip in the egg, then press into the breadcrumb-Parmesan mixture until fully coated.
- Heat 1/2 inch of 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 (internal temperature should reach 165°F).
- Transfer the chicken to a wire rack to drain excess oil. Allow it to rest for a few minutes before serving hot.
How to Serve Crispy Dill Pickle Parmesan Chicken
This chicken is perfect on its own or paired with various sides. Serve it with a fresh salad, coleslaw, or mashed potatoes for a complete meal. You can also slice it and add it to sandwiches or wraps for a delicious lunch option. For added flair, drizzle with a little ranch dressing or serve with a side of dipping sauce.
How to Store Crispy Dill Pickle Parmesan Chicken
To store leftover chicken, let it cool completely and then place it in an airtight container. It will last in the refrigerator for up to 3 days. To reheat, you can use the oven to maintain its crispiness, or microwave it for a quicker option, though it may not be as crunchy.
Tips to Make Crispy Dill Pickle Parmesan Chicken
- For extra flavor, try adding herbs like dill or parsley to the breadcrumb coating.
- If you prefer a spicier kick, mix in some cayenne pepper or use spicy dill pickle juice.
- Make sure the oil is hot enough before frying to ensure a crispy exterior.
Variation
You can try using different types of cheese in the breading mix, such as cheddar or mozzarella, for a different flavor profile. Additionally, using chicken thighs instead of breasts can add more moisture and juiciness to the dish.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before marinating.
How can I make this dish healthier?
For a healthier version, you can bake the chicken in the oven instead of frying it. Simply place the coated chicken on a baking sheet and bake at 400°F for about 20-25 minutes until cooked through.
What should I do if I don’t have dill pickle juice?
If you don’t have dill pickle juice, you can substitute it with a mixture of vinegar and water, adding some dried dill for flavor.
Crispy Dill Pickle Parmesan Chicken
A delightful twist on traditional fried chicken with the tangy flavor of dill pickles and the savory taste of Parmesan cheese.
- Total Time: 45 minutes
- Yield: 4 servings 1x
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
- Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: one for the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another for the whisked eggs; and the last for the mixture of Parmesan and breadcrumbs.
- Remove the chicken from the brine and pat dry. Dredge each piece in the flour mixture, dip in the egg, then press into the breadcrumb-Parmesan mixture until fully coated.
- Heat 1/2 inch of 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 (internal temperature should reach 165°F).
- Transfer the chicken to a wire rack to drain excess oil. Allow it to rest for a few minutes before serving hot.
Notes
For extra flavor, try adding herbs like dill or parsley to the breadcrumb coating. If you prefer a spicier kick, mix in some cayenne pepper or use spicy dill pickle juice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg
Keywords: chicken, fried chicken, Parmesan chicken, dill pickle chicken