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Crispy Dill Pickle Parmesan Chicken

A delightful and comforting dish featuring crispy breaded chicken breasts marinated in dill pickle juice and coated with Parmesan cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts (about 6 oz each, pounded to even thickness) Ensure to pound them to an even thickness for uniform cooking.
  • 1 cup dill pickle juice Offers tenderizing effects and promotes a hearty zing in flavor.
  • 0.5 cup cooking oil (vegetable or canola for frying) Maintain oil temperature at 350-375°F for even frying.
Breading
  • 0.5 cup all-purpose flour Use with salt and pepper for flavor.
  • 2 large eggs Whisk until smooth for binding.
  • 1 cup seasoned breadcrumbs Opt for homemade or good-quality for best crunch.
  • 0.5 cup grated Parmesan cheese Freshly grated preferred for intense flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika (smoked paprika recommended) Add for a smoky flavor, or omit for a milder taste.
  • Salt and black pepper to taste Salt and black pepper

Method
 

Preparation
  1. Marinate the Chicken: Place chicken breasts in a large bowl and cover completely with dill pickle juice. Cover and refrigerate for at least 30 minutes or up to 2 hours for optimal flavor.
  2. Prepare the Breading Stations: Set up three shallow bowls for the breading process. In the first bowl, combine all-purpose flour with salt, pepper, and garlic powder. In the second, whisk the eggs until smooth. In the third bowl, mix seasoned breadcrumbs with grated Parmesan cheese, onion powder, and smoked paprika.
Cooking
  1. Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat, reaching a temperature of 350-375°F.
  2. Bread the Chicken: Remove each chicken breast from the marinade, allowing excess juice to drip off. Dredge the chicken in the flour mixture, dip into the beaten eggs, and then press into the breadcrumb mixture.
  3. Fry the Chicken: Carefully place the breaded chicken into the hot oil. Fry for about 5-7 minutes per side or until golden brown and the internal temperature reaches 165°F.
  4. Rest and Serve: Transfer cooked chicken to a platter lined with paper towels to absorb excess oil. Let rest for 5 minutes before serving.

Notes

For best results, keep the oil temperature steady while frying, and avoid overcrowding the pan. Allowing the chicken to rest after frying retains more juices for a tender bite.