Crispy Dill Pickle Parmesan Chicken
This recipe combines juicy chicken with the tangy flavor of dill pickles and the savory goodness of Parmesan cheese for a unique and unforgettable flavor experience. The chicken is brined in dill pickle juice, coated in a Parmesan crust, and pan-fried to crispy perfection, making it a surprisingly easy and delicious meal.
Equipment
- Cutting board
- Chef's knife
- Plastic Wrap
- Meat Mallet or Rolling Pin
- Shallow dish (for brine)
- Refrigerator
- Three shallow dishes (for flour, egg wash, parmesan coating)
- Whisk
- Large skillet
- Tongs
- Wire rack
- Paper towels
- Thermometer
Ingredients
- 4 boneless, skinless chicken breasts about 6 ounces each
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dill pickle juice
- 1 tablespoon hot sauce optional
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped dill pickles
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried dill
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- ¼ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- ¼ cup olive oil or vegetable oil
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound it to an even thickness of about 1/2 inch.
- Season both sides of the chicken breasts with salt and pepper.
- In a shallow dish, combine the dill pickle juice and hot sauce (if using).
- Add the chicken breasts, making sure they are fully submerged.
- Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
- In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, chopped dill pickles, garlic powder, onion powder, dried dill, paprika, and cayenne pepper (if using). Mix well.
- Place the flour in a separate shallow dish.
- In another shallow dish, whisk together the eggs and milk or water until well combined.
- Remove the chicken breasts from the pickle brine and pat them dry with paper towels.
- Dredge each chicken breast in the flour, making sure to coat both sides evenly. Shake off any excess flour.
- Dip the floured chicken breast into the egg wash, ensuring it's fully coated. Let the excess drip off.
- Dredge the chicken breast in the Parmesan coating, pressing gently to help the breadcrumbs adhere. Make sure both sides are completely coated.
- Heat the olive oil or vegetable oil in a large skillet over medium-high heat.
- Carefully place the coated chicken breasts in the hot skillet, making sure not to overcrowd the pan.
- Cook for 5-7 minutes per side, or until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken breasts from the skillet and place them on a wire rack to drain excess oil.
- Let them rest for a few minutes before serving.
Notes
For extra crispy chicken, make sure your oil is hot enough before adding the chicken. If the coating is falling off, pat the chicken dry before dredging it in the flour and press the parmesan coating firmly onto the chicken. To store leftovers, place in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.