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Crispy Dill Pickle Parmesan Chicken plated with fresh herbs

Crispy Dill Pickle Parmesan Chicken

This crispy dill pickle Parmesan chicken features tangy chicken breasts marinated in pickle juice, coated in seasoned breadcrumbs and Parmesan, then fried to golden perfection — perfect for a delicious weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts Fresh is best; pound lightly or slice horizontally for even cook time.
Marinade
  • 1 cup dill pickle juice Use juice from a jar of dill pickles, do not substitute with vinegar-only solutions.
Breading and Seasoning
  • 1 cup seasoned breadcrumbs Panko or regular; panko gives extra airiness.
  • ½ cup grated Parmesan cheese Freshly grated for best melting and flavor.
  • ½ cup all-purpose flour For dredging and to help the egg cling.
  • 2 large eggs, whisked Room temperature eggs adhere better.
  • 1 teaspoon garlic powder Use granulated garlic for more texture.
  • 1 teaspoon onion powder
  • ½ teaspoon paprika Adds mild sweetness; smoked paprika can be used.
  • Salt and freshly ground black pepper, to taste Adjust according to the saltiness of breadcrumbs and Parmesan.
Frying
  • Cooking oil for frying Neutral oil with high smoke point such as canola or vegetable.

Method
 

Marinating
  1. Place chicken breasts in a shallow dish or zip-top bag and pour dill pickle juice over them, ensuring they are fully coated.
  2. Marinate for 30 minutes to 2 hours, but do not exceed 2 hours for thin cutlets.
Breading Station Setup
  1. In the first dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
  2. In the second dish, whisk the eggs until uniform.
  3. In the third dish, mix breadcrumbs with Parmesan cheese, pressing the cheese into the crumbs.
Coating the Chicken
  1. Pat the marinated chicken dry with paper towels.
  2. Dredge each piece in seasoned flour, dip in eggs, then press into the breadcrumb-Parmesan mixture until well-coated.
Cooking
  1. Heat oil in a large skillet over medium-high heat.
  2. Test oil temperature with a breadcrumb; it should sizzle when ready.
  3. Carefully place breaded chicken in the skillet and fry for 5 to 7 minutes per side until golden brown and reaches an internal temperature of 165°F.
  4. Avoid overcrowding the pan; work in batches if necessary.
Draining and Serving
  1. Transfer cooked chicken to a wire rack to drain excess oil.
  2. Let the chicken rest for a few minutes before slicing or serving.
  3. Serve hot, sliced against the grain or whole, with your favorite sides.

Notes

For a lighter pan-seared option, reduce oil and finish in the oven. Use gluten-free substitutes if desired.