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Crispy Dill Pickle Chicken with Parmesan Twist

Two halves of crispy dill pickle chicken with parmesan twist, showing juicy white meat and golden brown crust.
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Make extra crispy chicken breasts or tenders featuring a tangy dill pickle brine and a savory Parmesan-Panko coating. This recipe delivers maximum crunch and unique flavor.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup dill pickle juice (from jar)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup finely crushed dill pickles (drained well)
  • Vegetable oil, for frying (about 1 inch deep)

Instructions

  1. Prepare the chicken: Pound the chicken breasts to an even 1/2-inch thickness. Place the chicken in a shallow dish and cover completely with the dill pickle juice. Marinate in the refrigerator for at least 2 hours, or up to 6 hours.
  2. Set up the dredging stations: Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs and water. In the third, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, black pepper, cayenne pepper, and crushed dill pickles. Mix these dry ingredients thoroughly.
  3. Drain the chicken: Remove the chicken from the pickle juice and let excess liquid drip off. Do not pat dry.
  4. Dredge the chicken: Coat each piece first in the flour, shaking off excess. Next, dip it completely into the egg wash. Finally, press the chicken firmly into the Parmesan-Panko mixture, ensuring the coating adheres well on all sides. Press the coating on for maximum adhesion.
  5. Cook the chicken: Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350 degrees F. Carefully place the coated chicken into the hot oil, ensuring not to overcrowd the pan.
  6. Fry for 4 to 6 minutes per side, turning once, until the coating is deep golden brown and the internal temperature reaches 165 degrees F. For extra crispy chicken, fry until the coating is very firm.
  7. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Serve immediately.

Notes

  • For an air fryer option, spray the coated chicken lightly with cooking spray and cook at 380 degrees F for 12 to 15 minutes, flipping halfway, until golden and cooked through.
  • Serving suggestion: This chicken pairs well with creamy coleslaw or a side of sweet potato fries to balance the tang.
  • To ensure a truly crunchy chicken bake, let the coated chicken rest on the wire rack for 10 minutes before frying.

Nutrition

Find it online: https://cravybite.link/crispy-dill-pickle-chicken-with-parmesan-twist/