Crispy Dill Pickle Parmesan Chicken Recipe

Introduction

Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, featuring tangy pickle juice marinade and a crunchy, cheesy coating. This easy recipe delivers juicy chicken with a savory, crispy crust that’s perfect for weeknight dinners or casual gatherings.

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

1. Step 1: Place chicken breasts in a shallow dish or zip-top bag and cover with dill pickle juice. Marinate in the refrigerator for 30 minutes to 2 hours to infuse flavor and tenderize.
2. Step 2: Prepare three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with the whisked eggs; and one with Parmesan cheese mixed into the breadcrumbs.
3. Step 3: Remove chicken from the marinade and pat dry with paper towels. Dredge each piece first in the seasoned flour, then dip into the egg, and finally press firmly into the breadcrumb-Parmesan mixture until well coated.
4. 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 on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
5. Step 5: Transfer the chicken to a wire rack to drain any excess oil. Let it rest for a few minutes before serving hot to maintain crispiness.

Tips & Variations

• For extra crunch, double dredge the chicken by repeating the egg and breadcrumb coating steps once more before frying.
• Substitute panko breadcrumbs for a lighter, airier crust.
• Serve with a side of ranch or garlic aioli for dipping to complement the pickle flavor.
• Use chicken tenders instead of breasts for faster cooking and a fun presentation.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F oven for 10–15 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pickle juice from any type of pickles?

Yes, dill pickle juice works best for this recipe to give that classic tangy flavor, but you can experiment with other pickle varieties like spicy or garlic dill for a different twist.

What if I don’t have Parmesan cheese?

You can omit Parmesan or substitute with another hard cheese like Pecorino Romano. The chicken will still be tasty, though Parmesan adds a distinctive nutty flavor and helps the coating crisp up nicely.

Crispy Dill Pickle Parmesan Chicken Recipe

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4.7 from 111 reviews

This Crispy Dill Pickle Parmesan Chicken recipe offers a tangy twist on classic fried chicken by marinating the chicken breasts in dill pickle juice, then coating them in a flavorful Parmesan breadcrumb crust. The result is juicy, tender chicken with a crispy, golden exterior bursting with savory and zesty flavors, perfect for a quick yet impressive meal.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 4 boneless, skinless chicken breasts
• 1 cup dill pickle juice (from a jar of pickles)

Breading Mixtures

• 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 cup seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese

Other

• cooking oil, for frying

Instructions

1. Marinate the Chicken: Place the chicken breasts in a shallow dish or a zip-top bag and cover them with the dill pickle juice. Refrigerate and let them marinate for at least 30 minutes and up to 2 hours to infuse the chicken with a tangy flavor and tenderize the meat.
2. Prepare Breading Stations: Set up three shallow dishes: one with the flour combined with garlic powder, onion powder, paprika, salt, and pepper; the second with whisked eggs; and the third with a mixture of Parmesan cheese and seasoned breadcrumbs.
3. Coat the Chicken: Remove the chicken breasts from the brine and pat them dry with paper towels. Dredge each piece first in the seasoned flour mixture, then dip into the whisked eggs, and finally press it firmly into the Parmesan and breadcrumb mixture to ensure an even, thorough coating.
4. Heat the Oil: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat until hot but not smoking. This amount of oil is ideal for shallow frying.
5. Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for approximately 5 to 7 minutes on each side, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (75°C) ensuring it is cooked through.
6. Drain and Rest: Transfer the fried chicken breasts to a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes before serving to retain juiciness and allow the crust to set.

Notes

• Marinating longer (up to 2 hours) intensifies the dill pickle flavor and helps tenderize the chicken.
• Patting the chicken dry before breading ensures a crispier crust.
• Use a thermometer to check the internal temperature to avoid undercooking or overcooking.
• Drain the fried chicken on a wire rack rather than paper towels to keep the coating crispy.
• Seasoned breadcrumbs can be homemade by combining plain breadcrumbs with dried herbs and salt if preferred.

Keywords: dill pickle chicken, crispy chicken, Parmesan chicken, fried chicken recipe, breaded chicken breasts