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Crispy Dill Pickle Parmesan Chicken Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings, 4 pieces each
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Description

Enjoy a crunchy and flavorful meal with this Crispy Dill Pickle Parmesan Chicken recipe. Marinated in dill pickle juice and coated with a savory mixture of panko breadcrumbs, Parmesan cheese, and aromatic spices, this chicken dish offers a perfect balance of tangy and cheesy flavors with a crispy finish. Perfect for a quick dinner or casual get-together, it’s both easy to prepare and irresistibly delicious.

Ingredients

Scale

Chicken and Marinade

  • 4 pieces skinless boneless chicken breasts (Chicken thighs can be used for added juiciness)
  • 1 cup dill pickle juice (Feel free to use homemade for extra flavor)

Coating

  • 1 cup panko breadcrumbs (Use gluten-free breadcrumbs if needed)
  • 1/2 cup grated parmesan cheese (Sharp white cheddar can substitute)
  • 1 teaspoon garlic powder (Fresh minced garlic can be used)
  • 1 teaspoon onion powder (Shallot powder is a milder substitute)
  • 1 teaspoon paprika (Use sweet or smoked paprika)
  • Salt to taste (Adjust based on preference)
  • Pepper to taste (Adjust based on preference)

Breading Station

  • 2 large eggs (Flax egg is a great vegan substitute)
  • 1/2 cup all-purpose flour (Almond flour can be used for gluten-free)

Garnish

  • 1 cup fresh dill (Omit if sensitive to dill)

Instructions

  1. Marinate the Chicken: Place the chicken breasts in a shallow dish and pour over the dill pickle juice. Cover and refrigerate for at least 1 hour to allow the flavors to infuse and tenderize the meat.
  2. Prepare the Breading Stations: In one shallow bowl, add the all-purpose flour. In a second bowl, beat the eggs until smooth. In a third bowl, combine the panko breadcrumbs, grated parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
  3. Coat the Chicken: Remove the chicken from the pickle juice and pat dry with paper towels. Dredge each piece first in the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, press the chicken pieces into the breadcrumb mixture until well coated on all sides.
  4. Cook the Chicken: Heat a large skillet over medium heat with a few tablespoons of oil. Once hot, add the coated chicken pieces and cook for about 6-7 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C). Alternatively, bake the chicken in a preheated oven at 400°F (200°C) for 20-22 minutes, flipping halfway through for even crispiness.
  5. Garnish and Serve: Remove the chicken from the skillet or oven and let rest for a few minutes. Sprinkle generously with fresh dill before serving to add brightness and a fresh herbal flavor that complements the pickle tang.

Notes

  • For extra juiciness, substitute chicken thighs instead of breasts.
  • Use gluten-free breadcrumbs and almond flour to make this recipe gluten-free.
  • Try using sharp white cheddar cheese if parmesan is unavailable for a different but delicious flavor.
  • Fresh minced garlic can replace garlic powder for more pronounced garlic taste.
  • Adjust salt and pepper according to your taste preferences as pickle juice can be salty.
  • For a vegan version, use flax eggs instead of regular eggs and gluten-free flour and breadcrumbs.
  • Make sure not to overcrowd the pan during frying to maintain crispiness.

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