Crispy Dill Parmesan Chicken (Print Version)

Tender chicken breasts soaked in dill pickle juice, coated with a crunchy Parmesan crust and fried until golden crisp.

# What You’ll Need:

→ Chicken & Marinade

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

→ 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

# Step-by-Step:

01 - Place chicken breasts in a shallow dish or zip-top bag. Pour 1 cup dill pickle juice over chicken, ensuring all pieces are submerged. Marinate in the refrigerator for 30 minutes to 2 hours.
02 - Set up three shallow dishes. In the first dish, mix 1/2 cup flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, salt, and pepper. In the second dish, whisk 2 large eggs until smooth. In the third dish, combine 1 cup seasoned breadcrumbs and 1/2 cup 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 on all sides.
05 - Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering, approximately 350°F (175°C).
06 - Fry chicken breasts 5 to 7 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
07 - Transfer chicken to a wire rack to drain excess oil. Let rest for a few minutes before serving hot.

# Expert Tips:

01 -
  • The pickle juice marinade keeps the chicken impossibly juicy while adding a subtle tang that makes people pause and ask what you did differently.
  • That Parmesan-breadcrumb crust gets so crispy and golden it's almost ridiculous, and it tastes nothing like typical breaded chicken.
02 -
  • The breading will slide right off if your chicken isn't completely dry after marinating—this learned this the hard way and now I'm obsessive about it.
  • Don't crowd the pan or drop the temperature by putting too much chicken in at once; the oil needs space to do its job and maintain its heat.
03 -
  • Set up your breading station before you even touch the chicken so you're not standing there mid-coat wondering what comes next.
  • A meat thermometer removes all the guesswork and anxiety about whether the chicken is actually cooked through, which is worth the five seconds it takes.
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