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Crispy Dill Pickle Parmesan Chicken

Experience a flavor explosion with this crispy, crunchy chicken marinated in dill pickle juice, coated in Parmesan and breadcrumbs, and fried to perfection.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup dill pickle juice (from a jar of pickles)
Coating
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • to taste Salt and pepper
Frying
  • Cooking oil for frying Used to fry the chicken

Method
 

Marinate Chicken
  1. Place chicken breasts in a shallow dish or a zip-top bag. Cover with dill pickle juice and let marinate in the fridge for 30 minutes to 2 hours.
Prepare Coating Station
  1. Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another for the whisked eggs; the last with Parmesan mixed with breadcrumbs.
Coat Chicken
  1. Remove the chicken from the brine and pat dry. Dredge each piece in the flour mixture, dip in the egg, then press into the breadcrumb-Parmesan mix until well coated.
Fry Chicken
  1. Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken for 5-7 minutes per side until golden brown and cooked through (165°F internal temp).
  2. Transfer to a wire rack to drain excess oil and let it rest for a few minutes before serving hot.

Notes

Timing is key: Don't over-marinate the chicken! 2 hours is plenty. For a kick, add cayenne pepper to your breadcrumb mix. Swap in whole wheat breadcrumbs for a healthier option.