Crispy Dill Pickle Parmesan Chicken (Print Version)
Tender chicken marinated in pickle juice, coated with Parmesan breadcrumbs, and fried until perfectly golden and crispy.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
→ Marinade
02 -
1 cup dill pickle juice
→ Breading
03 -
1 cup seasoned breadcrumbs
04 -
½ cup grated Parmesan cheese
05 -
½ cup all-purpose flour
06 -
2 large eggs
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
½ teaspoon paprika
10 -
Salt and pepper to taste
→ Cooking
11 -
Cooking oil for frying
# Steps:
01 -
In a large bowl, combine the chicken breasts and dill pickle juice. Ensure the chicken is fully submerged and allow it to marinate in the refrigerator for at least 30 minutes.
02 -
Set up a three-bowl breading station. In the first bowl, place the flour seasoned with salt, pepper, and garlic powder. In the second bowl, whisk together the eggs. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.
03 -
In a large skillet, heat enough oil over medium heat to cover the bottom. The oil is ready when a breadcrumb sizzles when dropped in.
04 -
Remove each chicken breast from the marinade, shaking off excess juice. Dredge in the seasoned flour first, then dip into the egg mixture, and finally coat with the breadcrumb-Parmesan mixture.
05 -
Carefully place the breaded chicken breasts into the hot oil. Fry for about 5-7 minutes per side until golden brown and internal temperature reaches 75°C. Avoid overcrowding the pan.
06 -
Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.
07 -
Allow the chicken to rest for 5-10 minutes to retain juices and ensure tenderness.
08 -
Enjoy immediately or cool before storing in an airtight container.
# Notes:
01 -
The pickle juice marinade tenderizes the chicken while adding a subtle tangy flavor that pairs perfectly with the savory Parmesan coating.