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Crispy Dill Pickle Parmesan Chicken on a white plate showing the golden Parmesan breadcrumb crust, served alongside creamy mashed potatoes and zesty coleslaw

Crispy Dill Pickle Parmesan Chicken

Juicy chicken breasts brined in dill pickle juice, coated in a seasoned breadcrumb and Parmesan crust, then pan-fried to shatteringly crispy golden perfection. A bold and satisfying weeknight dinner ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup dill pickle juice from a classic dill pickle jar
  • 1/2 cup all-purpose flour use gluten-free 1:1 blend for GF version
  • 2 large eggs whisked
  • 1 cup seasoned breadcrumbs panko recommended for extra crunch
  • 1/2 cup grated Parmesan cheese freshly grated preferred
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • cooking oil vegetable, canola, or peanut oil, 1/2 inch depth in skillet

Equipment

  • Large skillet
  • 3 shallow dishes
  • Wire rack
  • Baking sheet
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Place chicken breasts in a shallow dish and pour dill pickle juice over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Set up 3 shallow dishes: dish one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; dish two with whisked eggs; dish three with breadcrumbs combined with grated Parmesan cheese.
  3. Remove chicken from the brine and pat each breast completely dry with paper towels. This step is essential for coating adhesion.
  4. Dredge each breast in the seasoned flour, shake off excess, dip fully in egg, then press firmly into the breadcrumb-Parmesan mixture until fully coated. Let rest at room temperature for 15 minutes before frying.
  5. Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering. Fry chicken for 5 to 7 minutes per side until deep golden brown and internal temperature reads 165 degrees F. Transfer to a wire rack set over a baking sheet to drain. Rest 3 to 5 minutes before serving.

Notes

Pat chicken completely dry after brining for the crispiest coating. Let breaded chicken rest 15 minutes at room temperature before frying. For air fryer: coat with cooking spray and cook at 400F, flipping halfway, until internal temp reaches 165F. Reheat leftovers in a 350F oven for 10 to 15 minutes to restore crunch. Avoid microwave reheating. Bread chicken up to 3 hours ahead and refrigerate until ready to fry.