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This hearty Dill Pickle Parmesan Chicken brings together tangy pickle flavors with savory Parmesan for a dish that transforms ordinary chicken into something extraordinary. The unique marinade infuses the meat with brightness while the crispy coating delivers that perfect crunch factor.
I discovered this recipe during a kitchen experiment gone wonderfully right. My family was initially skeptical about pickle-infused chicken but now requests this dish at least twice a month. The tanginess cuts through the richness perfectly.
Ingredients
- Chicken breasts boneless and skinless. Choose pieces of similar thickness for even cooking
- Dill pickle juice acts as a tenderizer and flavor infuser. Use juice from a good quality jar of pickles
- Breadcrumbs preferably seasoned. Panko works beautifully for extra crispiness
- Grated Parmesan cheese adds a nutty saltiness that complements the pickle flavor
- Large eggs create the perfect binding layer for maximum coating adhesion
- All purpose flour helps seasonings stick and forms the base of your coating
- Garlic powder gives depth without overwhelming the other flavors
- Onion powder adds subtle sweetness and savory notes
- Paprika brings mild warmth and beautiful color to the coating
- Salt and pepper to taste. Go easy on salt as pickle juice and Parmesan are already salty
- Cooking oil for frying. Choose one with a high smoke point like canola or vegetable oil
Step-by-Step Instructions
- Marinate the Chicken
- Place chicken breasts in pickle juice ensuring they're completely submerged. Allow them to marinate for at least 30 minutes in the refrigerator. The acidity in the pickle juice works to tenderize the meat while infusing it with that distinctive tangy flavor. For best results consider marinating overnight.
- Prepare the Breading Station
- Set up three bowls in sequence. First bowl combine flour with salt pepper and garlic powder. In the second bowl thoroughly whisk eggs until smooth. For the third bowl mix breadcrumbs and Parmesan cheese until well incorporated. This organized approach prevents your hands from becoming too messy during the breading process.
- Preheat the Oil
- Add enough oil to cover the bottom of a large skillet and heat over medium heat. Test the temperature by dropping in a breadcrumb it should sizzle immediately without burning. Maintaining the right temperature is crucial for a crispy exterior and juicy interior.
- Coat the Chicken
- Remove chicken from marinade and shake off excess juice. Dredge each piece first in the seasoned flour ensuring complete coverage. Next dip into the egg mixture allowing excess to drip off. Finally press firmly into the breadcrumb Parmesan mixture packing the coating onto all surfaces. Press gently to ensure the coating adheres well.
- Fry the Chicken
- Carefully place breaded chicken into the hot oil without crowding the pan. Cook for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Watch carefully to prevent burning and adjust heat as needed. The coating should develop a rich golden color and audible crispness.
- Drain Excess Oil
- Transfer the cooked chicken to paper towels to absorb excess oil. Blot gently to preserve the crispy coating while removing unnecessary grease. This step prevents the final dish from becoming overly oily or soggy.
- Rest the Chicken
- Allow chicken to rest for 5 to 10 minutes before serving. This critical step allows the juices to redistribute throughout the meat ensuring maximum tenderness and flavor in every bite. The chicken will continue cooking slightly from residual heat.
- Serve or Store
- Serve immediately for maximum crispiness or store in an airtight container for later enjoyment. The flavors continue to develop even after cooking making this dish excellent for meal prep.
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The pickle juice is truly the secret hero of this recipe. I stumbled upon this technique while trying to use up leftover pickle brine and was amazed at how it transformed ordinary chicken into something extraordinary. My grandmother always said never waste pickle juice and now I understand why she treasured it so much.
Making Ahead and Storage
This chicken can be prepared through the breading stage up to a day in advance. Simply layer the breaded chicken between sheets of parchment paper in an airtight container in the refrigerator. For best results fry just before serving. Leftovers will keep in the refrigerator for up to three days though the coating will soften somewhat. To reheat place in a 350°F oven for 10 to 15 minutes to restore some crispness without drying out the meat.
Perfect Pairings
The tangy nature of this chicken calls for sides that complement without competing. Consider serving with a simple green salad dressed with a creamy ranch or a light vinaigrette. Roasted vegetables particularly carrots or Brussels sprouts provide a sweet counterpoint to the savory chicken. For a heartier meal pair with garlic mashed potatoes or buttered egg noodles which will soak up any juices from the chicken. A chilled crisp white wine like Sauvignon Blanc or a light beer makes an excellent beverage accompaniment.
Ingredient Substitutions
No pickle juice? Try substituting with a brine made from equal parts vinegar and water with a tablespoon of salt. For a gluten free version replace all purpose flour with rice flour or cornstarch and use gluten free breadcrumbs. The Parmesan can be substituted with nutritional yeast for a dairy free alternative though the flavor profile will change slightly. Chicken tenderloins or thighs can replace breasts for different textures and cooking times adjust accordingly.
Your Questions Answered About This Recipe
- → How long should I marinate the chicken in pickle juice?
For best results, marinate the chicken for at least 30 minutes. However, you can extend this to 4 hours for more intense flavor. Avoid marinating longer than 8 hours as the acidity may start to break down the chicken texture too much.
- → Can I bake this chicken instead of frying it?
Yes! For a lighter version, arrange the breaded chicken on a wire rack over a baking sheet and spray with cooking oil. Bake at 425°F (220°C) for 20-25 minutes or until the internal temperature reaches 165°F (75°C) and the coating is golden brown.
- → What sides pair well with Dill Pickle Parmesan Chicken?
This chicken pairs beautifully with roasted potatoes, a simple green salad, garlic mashed potatoes, steamed vegetables, or coleslaw. For a complete meal, consider adding a tangy dipping sauce like ranch or honey mustard.
- → Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully with this preparation. They're naturally juicier than breasts, but may require a slightly longer cooking time. Just ensure they reach the safe internal temperature of 165°F (75°C).
- → What's the best way to reheat leftovers?
To maintain the crispy exterior, reheat leftover chicken in a 350°F (175°C) oven for 10-15 minutes. Avoid microwaving if possible, as it will make the breading soggy. For best results, place the chicken on a wire rack over a baking sheet to allow hot air to circulate around it.
- → Can I make this ahead of time for a party?
Yes! You can bread the chicken up to 8 hours ahead and refrigerate it (uncooked) on a parchment-lined tray. Alternatively, you can fully cook the chicken, allow it to cool, then refrigerate. Reheat in a 350°F oven for 15-20 minutes until warmed through and crispy again.