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Crispy Dill Pickle Parmesan Chicken

A nostalgic fried chicken recipe with a tangy dill pickle juice marinade, crispy Parmesan-coated crust, and juicy chicken inside. Perfect for a quick weeknight dinner or a crowd-pleasing dish for guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Dill Pickle Parmesan Chicken
  • 4 pieces 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: Marinate the chicken breasts in dill pickle juice in a shallow dish or zip-top bag. Refrigerate for at least 30 minutes, ideally 1 to 2 hours.
  2. Step 2: Prepare three shallow dishes: Dish 1 with flour, garlic powder, onion powder, paprika, salt, and pepper; Dish 2 with whisked eggs; Dish 3 with Parmesan cheese and seasoned breadcrumbs combined.
  3. Step 3: Remove chicken from marinade and pat dry. Dredge each piece in seasoned flour, dip in eggs, then press into Parmesan-breadcrumb mixture to coat thoroughly.
  4. Step 4: Heat about ½ inch of cooking oil in a large skillet over medium-high heat. Test oil by dropping a pinch of breadcrumb; it should sizzle immediately.
  5. Step 5: Fry chicken pieces in hot oil, avoiding overcrowding, for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and drain on a wire rack.
  6. Step 6: Let chicken rest for a few minutes before serving to allow juices to redistribute and keep the meat moist.

Notes

For a lighter version, bake the coated chicken on a wire rack at 425°F for 20-25 minutes, flipping halfway through. Customize by using chicken thighs, panko breadcrumbs, fresh herbs like dill or parsley, or add cayenne pepper for heat. Store leftovers in an airtight container in the fridge up to 3 days. Reheat in the oven on a wire rack to retain crispiness.