Crispy Dill Pickle Chicken (Print)

Juicy dill pickle-infused chicken, coated in Parmesan breadcrumbs and fried until crispy and golden brown.

# Ingredients:

→ Chicken & Marinade

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

→ 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

# Directions:

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

# Expert Tips:

01 -
  • The tangy brine soaks straight into the chicken, keeping it impossibly juicy while the crust stays shatteringly crisp.
  • It comes together in under an hour with mostly pantry staples, yet tastes like you spent the whole afternoon on it.
  • Everyone at the table looks up from their plate with that surprised expression that means you just won dinner.
02 -
  • Skipping the drying step will haunt you with a rubbery crust, so grab extra paper towels and really press that moisture away before dredging.
  • Oil temperature is everything—too cool and you get a greasy sponge, too hot and the outside burns before the inside cooks, so test with a tiny piece of bread first.
03 -
  • If your breadcrumb-Parmesan mixture feels dry, add a tablespoon of the pickle juice to it for extra binding and deeper flavor that echoes throughout the crust.
  • Set a timer for four minutes after you drop the chicken in, then peek under one piece to check the color—if it's pale gold, give it another minute or two rather than guessing when to flip.
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