Crispy Dill Pickle Parmesan Chicken (Printable Version)

Tangy pickle-marinated chicken with crispy Parmesan coating, fried until golden brown and juicy inside.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts
02 - 1 cup dill pickle juice from jar

→ Breading Station

03 - 1/2 cup all-purpose flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon paprika
07 - Salt and black pepper to taste
08 - 2 large eggs, whisked
09 - 1 cup seasoned breadcrumbs
10 - 1/2 cup grated Parmesan cheese

→ Frying

11 - Cooking oil for frying such as canola or vegetable oil

# Steps to Follow:

01 - Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over chicken, ensuring all pieces are fully submerged. Marinate in the refrigerator for 30 minutes to 2 hours.
02 - Set up three shallow dishes. In the first dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk eggs until smooth. In the third dish, combine breadcrumbs and grated Parmesan cheese.
03 - Remove chicken from marinade and pat dry thoroughly with paper towels to remove excess moisture.
04 - Dredge each chicken breast in the seasoned flour mixture, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb-Parmesan mixture, coating evenly on all sides.
05 - Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering and a small piece of breadcrumb sizzles immediately upon contact.
06 - Fry chicken breasts 5 to 7 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F. Maintain medium-high heat throughout cooking.
07 - Transfer chicken to a wire rack to drain excess oil. Let rest for a few minutes before serving hot.

# Additional Tips::

01 -
  • The pickle juice marinade keeps chicken impossibly juicy while adding a subtle tang that makes every bite interesting.
  • That golden crust shatters when you bite into it, and the Parmesan adds a savory depth that regular breading just can't match.
  • It's ready in under an hour from start to finish, making it perfect for nights when you want something impressive without the stress.
02 -
  • Pat your chicken completely dry after marinating or the coating will refuse to crisp up—I learned this the embarrassing way.
  • Don't skip the wire rack for draining; a paper towel-lined plate will make the bottom of your crust soggy within minutes.
  • If your oil isn't hot enough, the coating will absorb grease instead of crisping, so invest in a thermometer if you don't already have one.
03 -
  • Mix your Parmesan in right before coating; if it sits in the breadcrumb dish too long, it can start to clump from the moisture.
  • Don't fry more than two chicken breasts at once, because crowding the pan drops the oil temperature and ruins the crispiness you're working toward.
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