Crispy Dill Pickle Parmesan Chicken (Print Version)
Tender chicken marinated in pickle brine, coated with Parmesan breadcrumbs, and fried to crispy golden perfection.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup dill pickle juice
03 -
1 cup seasoned breadcrumbs
04 -
½ cup grated Parmesan cheese
05 -
2 large eggs
06 -
½ cup all-purpose flour
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
½ teaspoon paprika
10 -
Salt and pepper to taste
11 -
Cooking oil for frying
# Steps to Follow:
01 -
Combine the chicken breasts and dill pickle juice in a large bowl. Ensure the chicken is fully submerged and marinate in the refrigerator for at least 30 minutes.
02 -
Set up a three-bowl breading station. In the first bowl, place the flour seasoned with salt, pepper, and garlic powder. In the second bowl, whisk together the eggs. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.
03 -
Heat enough oil in a large skillet over medium heat to cover the bottom. Ensure the oil sizzles when a breadcrumb is dropped into it.
04 -
Remove the chicken breasts from the marinade, shaking off excess juice. Dredge each breast in the seasoned flour, dip it into the egg mixture, and coat it in the breadcrumb-Parmesan mixture.
05 -
Place the breaded chicken breasts into the hot oil. Fry them for 5-7 minutes per side or until golden brown and the internal temperature reaches 75°C (165°F). Avoid overcrowding the pan for even cooking.
06 -
Transfer the cooked chicken to a plate lined with paper towels to absorb any excess oil.
07 -
Let the chicken rest for 5-10 minutes to retain juices and ensure tenderness.
08 -
Serve the chicken immediately or let it cool before storing in an airtight container for future meals.
# Additional Notes:
01 -
Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for food safety.