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Crispy Dill Pickle Chicken with Parmesan Twist

Close-up of crispy dill pickle chicken with parmesan twist tenders, one piece cut open showing juicy white meat.
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Make this incredibly crunchy chicken using a pickle brine and a Parmesan-infused breading. This recipe delivers maximum flavor and a satisfying crunch for a unique weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into uniform pieces
  • 2 cups dill pickle juice (from a jar of dill pickles)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup crushed dill pickle chips (drained well)
  • Vegetable oil, for frying (about 2 inches deep)

Instructions

  1. Place the chicken pieces in a bowl and cover them completely with the dill pickle juice. Marinate in the refrigerator for at least 2 hours, or up to 6 hours. This is the best brine for crispy chicken flavor.
  2. Prepare the dredging stations. In one shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika.
  3. In a second shallow dish, whisk the eggs and Dijon mustard until combined.
  4. In a third shallow dish, mix the panko breadcrumbs, grated Parmesan cheese, and crushed dill pickle chips. This creates the Parmesan crusted chicken coating.
  5. Remove the chicken from the brine and let excess liquid drip off. Do not pat dry.
  6. Dredge each piece of chicken first in the flour mixture, shaking off any excess.
  7. Dip the floured chicken into the egg mixture, allowing excess to drip off.
  8. Finally, press the chicken firmly into the panko and Parmesan mixture, ensuring the coating adheres well. Place coated chicken on a wire rack.
  9. Heat the vegetable oil in a deep, heavy-bottomed skillet to 350°F (175°C). Use a thermometer to maintain the temperature for consistent results.
  10. Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the pan. Work in batches.
  11. Fry for 5 to 7 minutes per side, turning once, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C). This method yields gourmet fried chicken.
  12. Remove the cooked chicken and place it on a clean wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt immediately after removing from the oil.

Notes

  • For an oven baked crispy chicken variation, preheat your oven to 425°F (220°C). Spray the coated chicken lightly with cooking spray and bake for 20-25 minutes, flipping halfway, until golden.
  • Serve this zesty chicken recipe with a side of ranch dressing or a creamy dill dipping sauce.
  • If you prefer air fryer chicken thighs, cook at 380°F (195°C) for 15-18 minutes, flipping halfway.

Nutrition

Find it online: https://carlacooking.com/crispy-dill-pickle-chicken-with-parmesan-twist/