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Crispy Dill Pickle Parmesan Chicken Recipe

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  • Author: admin
  • Prep Time: 2h 0m
  • Cook Time: 0h 25m
  • Total Time: 2h 25m
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

This Crispy Dill Pickle Parmesan Chicken recipe delivers tender chicken breasts marinated in dill pickle juice for a tangy flavor, then coated with a flavorful panko-Parmesan crust and cooked to golden perfection using a combination of frying and baking. The result is a juicy, crispy, and savory dish with a delightful blend of herbs and spices that’s perfect for a satisfying dinner.

Ingredients

Scale

Chicken and Marinade

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 cup dill pickle juice

Coating

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried dill weed
  • Salt and pepper to taste

For Frying

  • 1/4 cup vegetable oil

Instructions

  1. Marinate the chicken: Place the chicken breasts in a large resealable bag or shallow dish and pour the dill pickle juice over them. Seal and refrigerate for at least 2 hours or up to overnight to infuse the chicken with tangy flavor.
  2. Prepare the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray for baking after frying.
  3. Set up the coating stations: In a shallow bowl, mix the flour with salt and pepper. In a second bowl, beat the eggs until smooth. In a third bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, smoked paprika, dried dill weed, salt, and pepper.
  4. Dry the chicken: Remove the chicken breasts from the pickle juice and pat them dry thoroughly with paper towels to help the coating adhere better during breading.
  5. Coat the chicken: Dredge each piece in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko-Parmesan mixture ensuring an even, thorough coating for maximum crispiness.
  6. Fry the chicken: Heat the vegetable oil in a large skillet over medium heat. Add the coated chicken breasts carefully, cooking them in batches if needed. Fry each side for about 4-5 minutes until golden brown and crispy.
  7. Bake for doneness: Transfer the fried chicken breasts to the prepared baking sheet. Bake in the preheated oven for 10-15 minutes or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through.
  8. Rest the chicken: Remove from the oven and let the chicken rest for a few minutes to allow the juices to redistribute for moist, flavorful bites.
  9. Serve: Serve the chicken hot, optionally garnished with fresh dill to enhance the herbal flavor and enjoy the crispy, tangy dill pickle Parmesan chicken!

Notes

  • Marinating the chicken overnight intensifies the dill pickle flavor.
  • Patting the chicken dry after marinating is essential for a crisp coating.
  • Do not overcrowd the skillet while frying to ensure even browning.
  • Use a meat thermometer to check for an internal temperature of 165°F (75°C) to guarantee safe doneness.
  • If desired, substitute vegetable oil with canola or avocado oil for frying.
  • Serve with a side of mashed potatoes or a fresh salad for a complete meal.
  • Leftover chicken can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

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Find it online: https://onepanmealideas.com/crispy-dill-pickle-parmesan-chicken-recipe/