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Crispy Dill Pickle Parmesan Chicken

350kcal
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
This dish perfectly combines the tangy flavor of dill pickles with the rich crunch of Parmesan-coated chicken, resulting in a juicy and tender meal that's sure to impress.
Servings 4 servings
Course Dinner, Main Course
Cuisine American

Ingredients

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup dill pickle juice (from a jar of pickles)
For the Coating
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Cooking oil, for frying

Method

Marinating the Chicken
  1. Place the chicken breasts in a shallow dish or a zip-top bag. Pour the dill pickle juice over the chicken, making sure it’s fully submerged. Marinate in the fridge for 30 minutes to 2 hours for the best flavor and tenderness.
Preparing the Coating Stations
  1. Set up three shallow dishes: one for the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; the second for the whisked eggs; and the third for the mixture of Parmesan cheese and seasoned breadcrumbs.
Dredging the Chicken
  1. After marinating, remove the chicken from the pickle juice and pat it dry with paper towels. Dredge each breast in the seasoned flour, dip it into the egg mixture, and then press it firmly into the breadcrumb-Parmesan mixture to ensure it’s well coated.
Frying the Chicken
  1. Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the coated chicken into the skillet. Fry for 5–7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
Draining and Serving
  1. Once cooked, transfer the chicken to a wire rack to drain excess oil. Allow it to rest for a few minutes before serving hot. Enjoy the crispy, flavor-packed perfection that everyone will love!

Nutrition

Serving1gCalories350kcalCarbohydrates20gProtein30gFat15gSaturated Fat5gSodium600mgFiber1gSugar2g

Notes

If you don’t have dill pickle juice, you can use buttermilk or lemon juice for marinating, although the flavor will change. For a spicier kick, add some cayenne pepper to the breadcrumb mixture or serve with a spicy dipping sauce. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain the crispiness.

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