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This crispy dill pickle parmesan chicken recipe transforms ordinary chicken breasts into a flavor-packed meal with a tangy twist. The pickle brine tenderizes the meat while adding that distinctive dill flavor that pairs perfectly with the savory parmesan coating.
I discovered this recipe while trying to use up leftover pickle juice and it's become my family's most requested weeknight dinner. My teenagers who normally turn their noses up at chicken dishes actually ask for seconds when I make this.
Ingredients
- Chicken breasts boneless and skinless. Choose pieces of similar thickness for even cooking
- Dill pickle juice acts as both a flavor enhancer and meat tenderizer
- Breadcrumbs preferably seasoned varieties add texture and absorb less oil
- Parmesan cheese use freshly grated for best flavor and texture
- Eggs provide the essential binding power for the breading to stick
- All purpose flour creates the base layer that helps everything adhere
- Garlic powder adds savory depth without overwhelming the pickle flavor
- Onion powder provides subtle sweetness to balance the tanginess
- Paprika brings mild heat and beautiful color to the finished dish
- Salt and pepper always essential for proper seasoning
- Cooking oil choose one with a high smoke point like canola or vegetable
Step-by-Step Instructions
- Marinate the Chicken
- Pour pickle juice over chicken breasts in a shallow dish ensuring they're completely submerged. Allow them to marinate for at least 30 minutes in the refrigerator. This step is crucial as the acidity in the pickle juice breaks down protein fibers making the meat exceptionally tender while infusing it with that signature dill flavor.
- Prepare the Breading Station
- Arrange three shallow bowls in a row. In the first bowl mix flour with salt pepper and garlic powder. In the second bowl whisk eggs until completely blended. In the third bowl combine breadcrumbs and parmesan cheese ensuring they're evenly distributed. This organized setup makes the breading process much more efficient and less messy.
- Preheat the Oil
- Add enough oil to cover the bottom of a large heavy skillet. Heat over medium until shimmering but not smoking. Test by dropping a small breadcrumb in the oil it should immediately sizzle and bubble around the edges. Proper oil temperature is critical too cool and the coating absorbs oil too hot and it burns before chicken cooks.
- Coat the Chicken
- Remove chicken from pickle juice letting excess drip off. Dredge each piece thoroughly in the seasoned flour ensuring complete coverage. Next dip into beaten eggs allowing excess to drip off. Finally press firmly into breadcrumb mixture coating all sides completely. Use one hand for dry ingredients and one for wet to prevent clumping.
- Fry the Chicken
- Carefully place breaded chicken into hot oil without crowding the pan. Cook 5 to 7 minutes per side until deeply golden brown and internal temperature reaches 165°F. Use tongs to flip gently to keep breading intact. The sound of frying should be a steady sizzle not an aggressive popping.
- Drain Excess Oil
- Transfer cooked chicken to paper towel lined plate. Gently blot top with additional paper towels to remove surface oil. This step prevents the chicken from becoming soggy and ensures maximum crispiness.
- Rest the Chicken
- Allow chicken to rest untouched for 5 to 10 minutes. During this time the internal juices redistribute throughout the meat resulting in juicier more flavorful chicken. The breading also sets up becoming even crispier.
- Serve or Store
- Plate chicken while still warm for best texture and flavor. For storage allow to cool completely before refrigerating in airtight container to maintain crispiness.
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The dill pickle juice is truly the secret weapon in this recipe. I discovered its tenderizing power by accident when I was out of buttermilk one evening. The tangy brine not only softens the chicken but creates an incredible depth of flavor that store-bought marinades simply cannot match.
Make Ahead Options
This chicken can be breaded up to 4 hours before cooking. Simply complete all steps through the breading process then place prepared chicken on a wire rack in the refrigerator. This allows air circulation keeping the breading from becoming soggy. When ready to cook remove from refrigerator 20 minutes before frying to take the chill off for more even cooking.
Perfect Pairings
The tangy dill flavor of this chicken pairs beautifully with creamy sides. Try serving alongside garlic mashed potatoes or a classic macaroni and cheese. For a lighter option consider a crisp green salad with ranch dressing or roasted vegetables tossed with olive oil and herbs. The contrast between the crunchy chicken and softer sides creates a perfectly balanced meal that will satisfy everyone at your table.
Troubleshooting Tips
If your breading falls off during cooking it likely means your oil temperature is too low. Use a thermometer to maintain oil at 350°F for optimal results. Another common issue is not allowing excess egg to drip off before moving to the breadcrumb mixture. Taking an extra few seconds here prevents a gummy layer forming between the chicken and breading.
Recipe Q&A
- → Can I bake this chicken instead of frying it?
Yes! For a lighter version, place the breaded chicken on a wire rack over a baking sheet. Bake at 400°F (200°C) for about 20-25 minutes or until the internal temperature reaches 165°F (75°C). Spray with a little cooking oil before baking for extra crispiness.
- → How long should I marinate the chicken in pickle juice?
The recipe recommends at least 30 minutes, but for more pronounced pickle flavor, you can marinate for up to 4 hours. Avoid marinating longer than 8 hours as the acidity in the pickle juice can affect the texture of the chicken.
- → What side dishes pair well with this chicken?
This chicken pairs wonderfully with sides like coleslaw, roasted potatoes, green beans, or a fresh garden salad. The tanginess of the chicken also complements creamy sides like mac and cheese or mashed potatoes.
- → Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great with this recipe and often result in even juicier meat. Just adjust the cooking time accordingly - thighs typically take a bit longer to cook through than breasts.
- → How do I store and reheat leftovers?
Store cooled chicken in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. Avoid microwaving if possible, as it can make the coating soggy.
- → What type of pickle juice works best?
Dill pickle juice provides the best flavor profile for this dish. You can use juice from store-bought pickles or save the brine from a finished jar. For varied flavor, bread and butter or garlic pickle juice can offer interesting alternatives.