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–+ servings

Crispy Dill Pickle Parmesan Chicken

A crispy and tangy take on fried chicken, featuring a flavorful pickle brine and a crunchy Parmesan breadcrumb coating.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Serving Size 4 pieces

Ingredients

For the chicken

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup dill pickle juice For marinating; sweet pickle juice can be substituted.
  • 2 large eggs For breading.

For the dredging and coating

  • ½ cup all-purpose flour Substitute gluten-free 1:1 flour if needed.
  • 1 cup breadcrumbs Seasoned preferred; panko for extra crispness.
  • ½ cup grated Parmesan cheese Mix into breadcrumbs.
  • 1 teaspoon garlic powder For the flour mixture.
  • 1 teaspoon onion powder For the flour mixture.
  • ½ teaspoon paprika
  • to taste none Salt and pepper
  • as needed none Cooking oil For frying; use a neutral oil like canola or vegetable.

Instructions

Marinate the Chicken

  • Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over them and marinate in the fridge for 30 minutes to 2 hours.
  • Remove and pat dry with paper towels before breading.

Breading Station Setup

  • In one shallow bowl, combine flour, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
  • In a second bowl, beat the eggs.
  • In a third bowl, mix breadcrumbs and grated Parmesan.

Dredge the Chicken

  • Lightly coat each chicken breast in the seasoned flour, shaking off excess.
  • Dip into the beaten eggs, allowing excess to drip.
  • Press into the breadcrumb-Parmesan mixture to coat evenly.
  • For extra crunch, repeat the egg and breadcrumb step for a double coating.

Frying the Chicken

  • Heat a large skillet over medium heat and add oil to cover the bottom in a shallow layer.
  • Add chicken pieces without crowding the pan. Fry for 4–6 minutes per side or until the internal temperature reaches 165°F.
  • Remove chicken from the skillet and let rest for 5 minutes on a wire rack or paper towel.

Serving Suggestions

  • Slice and serve warm with sauces like ranch, honey mustard, or spicy mayo.
  • Consider stacking on soft buns with pickles for a craveable sandwich.

Notes

Store cooled chicken in an airtight container in the refrigerator for up to 3–4 days. For best crispiness, reheat in an oven at 375°F for 10–12 minutes.