Crispy Dill Pickle Parmesan Chicken (Print Version)
Juicy chicken with a golden parmesan-pickle crust that's crispy outside, tender inside, and bursting with tangy flavor.
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 cup dill pickle juice
→ For the Breading
03 -
1 cup seasoned breadcrumbs or panko
04 -
1/2 cup grated Parmesan cheese
05 -
2 eggs
06 -
1/2 cup all-purpose flour
→ For Seasoning
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
1 teaspoon paprika
10 -
Salt to taste
11 -
Pepper to taste
→ For Cooking
12 -
1 cup canola or vegetable oil
# Steps:
01 -
Place the boneless chicken breasts in a bowl and cover them with dill pickle juice. Let it sit in the refrigerator for 30 minutes to soak up that tangy flavor.
02 -
Set up three bowls: one with seasoned flour, another with whisked eggs, and the last with a mix of breadcrumbs and grated Parmesan cheese.
03 -
In a skillet, heat your cooking oil over medium heat. It's ready when a sprinkle of breadcrumbs sizzles immediately upon contact.
04 -
Take each marinated chicken breast, dredge it in the flour, dip it into the eggs, and coat it well with the breadcrumb and Parmesan mixture.
05 -
Carefully place the breaded chicken into the hot oil. Fry for about 5-7 minutes on each side until golden brown and reaches an internal temperature of 165°F (75°C).
06 -
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil, ensuring a crispy exterior.
07 -
Allow the chicken to rest for 5-10 minutes to retain the juices, making each bite incredibly tender!
# Notes:
01 -
Serve with a drizzle of ranch dressing for extra flavor if desired.