Crispy Dill Pickle Parmesan Chicken
A delightful and crispy chicken dish marinated in dill pickle juice, featuring a golden-brown crust enhanced with Parmesan and seasoned breadcrumbs.
Ingredients
Marinade
- 1 cup dill pickle juice from a jar of pickles
- 4 pieces boneless, skinless chicken breasts substitute with turkey cutlets if desired
Breading
- 1/2 cup all-purpose flour can be substituted with gluten-free flour
- 1/2 cup grated Parmesan cheese adjust according to taste
- 1 cup seasoned breadcrumbs use gluten-free breadcrumbs if desired
- 2 large eggs whisked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- to taste salt and pepper
Frying
- 1/2 cup cooking oil for frying
Instructions
Marinating
- Place the chicken breasts in a shallow dish or a zip-top bag and pour the dill pickle juice over them to ensure they are fully submerged. Marinate in the fridge for 30 minutes to 2 hours.
Preparing Breading Station
- Set up three shallow dishes. In the first dish, mix the flour with garlic powder, onion powder, paprika, salt, and pepper.
- In the second dish, whisk the eggs.
- In the third dish, combine the seasoned breadcrumbs with the grated Parmesan cheese.
Breading Chicken
- Once the chicken has finished marinating, remove it and pat it dry with paper towels.
- Dredge each breast in the flour mixture, dip it into the egg, and then press it into the breadcrumb-Parmesan mixture to coat thoroughly.
Frying
- Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat.
- Once hot, carefully add the breaded chicken breasts and fry for 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
- Transfer the chicken to a wire rack to drain excess oil and let it rest for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven for about 10-15 minutes to regain crispiness. Avoid microwaving as it can lead to sogginess. For longer storage, freeze the breaded and cooked chicken in a freezer bag for up to three months.