Dill Pickle Parmesan Chicken (Printable Version)
Juicy chicken breasts soaked in dill pickle brine, coated with seasoned Parmesan breadcrumbs and fried to golden perfection.
# Ingredients:
→ Chicken & Brine
01 -
4 boneless, skinless chicken breasts
02 -
1 cup (240 ml) dill pickle juice (from a jar of dill pickles)
→ Breading Station
03 -
½ cup (60 g) all-purpose flour
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
½ teaspoon paprika
07 -
½ teaspoon salt
08 -
¼ teaspoon freshly ground black pepper
09 -
2 large eggs, whisked
10 -
1 cup (55 g) seasoned breadcrumbs
11 -
½ cup (50 g) finely grated Parmesan cheese
→ For Frying
12 -
Neutral cooking oil (vegetable, canola, or peanut oil), about ½ inch deep in the pan
# Steps:
01 -
Place the chicken breasts in a shallow dish or a large zip-top bag. Pour the dill pickle juice over the chicken, making sure it is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum tenderness. Remove the chicken from the brine and pat completely dry with paper towels.
02 -
Prepare three shallow dishes: Flour mixture: Combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Egg wash: Place the whisked eggs in the second dish. Breadcrumb coating: Mix the seasoned breadcrumbs and grated Parmesan cheese in the third dish.
03 -
Working one piece at a time: Dredge the chicken in the seasoned flour, shaking off excess. Dip into the egg mixture, coating fully. Press firmly into the Parmesan breadcrumb mixture until evenly coated on all sides. Set the breaded chicken aside on a plate.
04 -
Heat about ½ inch of oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, carefully add the chicken breasts, working in batches if necessary. Fry for 5–7 minutes per side, until the coating is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C).
05 -
Transfer the cooked chicken to a wire rack or paper towel-lined plate. Let rest for 2–3 minutes before serving to lock in the juices. Serve hot and enjoy.
# Notes:
01 -
Serve with mashed potatoes and green beans for a classic dinner
02 -
Make a crispy chicken sandwich on a toasted brioche bun with pickles and sauce
03 -
Slice and serve over a fresh salad for an easy lunch option
04 -
The pickle juice adds a mild tang and helps tenderize the meat without making the chicken taste strongly of pickles
05 -
Can be baked at 400°F (200°C) for 20–25 minutes on a wire rack, flipping halfway
06 -
Can be air fried at 375°F (190°C) for 15–20 minutes, flipping halfway
07 -
You can bread the chicken a few hours in advance and refrigerate it until ready to fry