Description
Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, marinated in tangy dill pickle juice and coated with a savory blend of Parmesan cheese and seasoned breadcrumbs for a crunchy, golden crust. Perfect for a delicious and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating Mixture
- 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
- 1/2 cup grated Parmesan cheese
- 1 cup seasoned breadcrumbs
For Frying
- cooking oil, for frying
Instructions
- Marinate the Chicken: Place chicken breasts in a shallow dish or zip-top bag and pour 1 cup of dill pickle juice over them. Seal and refrigerate for 2 hours to allow the flavors to penetrate the meat.
- Prepare Coating Stations: Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one with the whisked eggs; and one with a mixture of grated Parmesan cheese and seasoned breadcrumbs.
- Coat the Chicken: Remove chicken from the pickle juice and pat dry with paper towels. Dredge each piece first in the seasoned flour, then dip in the egg mixture, and finally press into the Parmesan and breadcrumb mixture until fully coated.
- Fry the Chicken: Heat 1/2 inch of cooking oil in a large skillet over medium-high heat. Add the coated chicken breasts and fry for 7 minutes on each side, or until they are golden brown and reach an internal temperature of 165°F.
- Drain and Rest: Transfer the fried chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot to retain crispiness and juiciness.
Notes
- For a lighter version, bake the chicken in a preheated oven at 425°F for about 20-25 minutes or until cooked through and crispy.
- Air frying is a great alternative: cook the coated chicken at 400°F for 15-18 minutes, flipping halfway through.
- Make sure to pat the chicken dry after marinating to help the coating stick better.
- If you prefer extra tang, add some finely chopped dill pickles to the breadcrumb mixture.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 150 mg
