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Crispy Dill Pickle Parmesan Chicken

Two golden brown, crispy dill pickle parmesan chicken fillets seasoned with herbs on a white plate.
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Make incredibly crunchy chicken breasts coated in a savory mix of dill pickle flavor and sharp Parmesan cheese. This recipe delivers maximum crunch for a fun weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large eggs
  • 1/4 cup dill pickle juice (reserved from jar)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon dried dill weed
  • 1/2 teaspoon onion powder
  • Vegetable oil, for frying (or cooking spray for air fryer)

Instructions

  1. Prepare the chicken: Place each chicken breast between two sheets of plastic wrap. Pound them to an even 1/2-inch thickness using a meat mallet.
  2. Set up the dredging stations. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. This is your first dredge.
  3. In a second shallow dish, whisk the eggs with the dill pickle juice until combined.
  4. In a third shallow dish, mix the panko breadcrumbs, grated Parmesan cheese, dried dill weed, and onion powder. This is your crunchy coating.
  5. Dredge each pounded chicken breast first in the flour mixture, shaking off excess.
  6. Dip the floured chicken into the egg and pickle juice mixture, letting excess drip off.
  7. Press the chicken firmly into the Parmesan panko mixture, coating both sides completely. Place the coated chicken on a plate.
  8. To fry: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Carefully place the chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 5 minutes per side until golden brown and cooked through (internal temperature reaches 165 degrees F).
  9. To air fry: Preheat your air fryer to 380 degrees F. Lightly spray the coated chicken with cooking spray. Air fry for 12 to 15 minutes, flipping halfway through, until crispy and cooked.
  10. Serve immediately for the best crispy texture.

Notes

  • For extra pickle flavor, soak the breaded chicken for 10 minutes in the refrigerator before cooking. This helps the coating adhere better.
  • You can bake this dish at 400 degrees F for 20 to 25 minutes, flipping once, if you prefer an oven baked crispy chicken.
  • Use high-quality Parmesan cheese for the best savory flavor in your savory chicken coating.

Nutrition

Find it online: https://kitchenuser.net/crispy-dill-pickle-parmesan-chicken/