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Crispy Dill Pickle Parmesan Chicken

An irresistible dish combining tender chicken breasts with a crunchy coating flavored with dill pickles and Parmesan cheese.
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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: 450
Ingredients Method Notes

Ingredients
  

Marinade & Chicken
  • 4 pieces boneless, skinless chicken breasts Can substitute with chicken thighs or tenders.
  • 1 cup dill pickle juice For marinating the chicken.
Dredging Station
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 cup seasoned breadcrumbs Panko breadcrumbs can be used for extra crunch.
  • 1/2 cup grated Parmesan cheese
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • to taste Salt and pepper
Frying
  • as needed Cooking oil For frying.

Method
 

Marinating
  1. Place the chicken breasts in a shallow dish or zip-top bag and pour dill pickle juice over, ensuring it’s well-coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preparing Dredging Station
  1. In a shallow dish, combine all-purpose flour with garlic powder, onion powder, paprika, salt, and pepper.
  2. In a second dish, whisk the eggs.
  3. In a third dish, mix seasoned breadcrumbs with grated Parmesan.
Dredging
  1. Remove chicken from the pickle juice and pat dry. Dredge each piece in the flour mixture, dip in eggs, and coat in the breadcrumb and Parmesan mixture.
Cooking
  1. Heat about 1/2 inch of cooking oil in a skillet over medium-high heat. Carefully place breaded chicken in the skillet and fry for 5 to 7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
Serving
  1. Use tongs to transfer the chicken to a wire rack to drain excess oil. Allow to rest for a few minutes before serving.

Notes

Serve with creamy mashed potatoes, garden salad, fries, or steamed veggies for a balanced meal. Drizzle with ranch dressing or spicy aioli for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.