Ingredients
Equipment
Method
- If using chicken breasts, you may want to pound them to an even thickness (about 1/2 inch) for consistent cooking. You can also slice larger breasts in half horizontally to create thinner cutlets. Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving a good crispy coating.1.5 lbs boneless, skinless chicken breasts or thighs
- Prepare three shallow dishes or pie plates.
- In the first dish, place the all-purpose flour.1 cup all-purpose flour
- In the second dish, whisk the two large eggs until well combined.2 large eggs
- In the third dish, combine the panko breadcrumbs, finely grated Parmesan cheese, chopped fresh dill pickles (make sure they are well-drained if using relish, to avoid excess moisture), garlic powder, onion powder, salt, and black pepper. Mix everything thoroughly until the pickles and seasonings are evenly distributed throughout the panko-Parmesan mixture.1.5 cups panko breadcrumbs, 1/2 cup finely grated Parmesan cheese, 1/4 cup chopped fresh dill pickles, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Working with one piece of chicken at a time: Dredge the chicken piece in the seasoned flour, ensuring it's completely coated. Lightly shake off any excess flour. Dip the floured chicken into the beaten eggs, allowing any excess to drip back into the dish. Finally, press the egg-coated chicken firmly into the panko-Parmesan-pickle mixture. Make sure both sides are generously coated, pressing gently to help the breadcrumbs adhere. Set the breaded chicken aside on a clean plate or wire rack.
- Pour enough olive oil or vegetable oil into a large skillet to generously coat the bottom (about 1/4 to 1/2 inch deep). Heat the oil over medium-high heat. You can test if the oil is hot enough by dropping a small pinch of the breadcrumb mixture into it; it should sizzle immediately.Olive oil or vegetable oil
- Carefully place the breaded chicken pieces into the hot oil, making sure not to overcrowd the skillet. You may need to cook the chicken in batches. Fry for about 4-6 minutes per side, or until the chicken is golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).1.5 lbs boneless, skinless chicken breasts or thighs
- Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet to allow excess oil to drain. This helps maintain the crispiness. Serve immediately.
Notes
Once the Crispy Dill Pickle Parmesan Chicken has cooled completely, store any leftovers in an airtight container in the refrigerator. To maintain maximum crispiness, you can place a paper towel at the bottom of the container to absorb any excess moisture. This dish will stay fresh in the refrigerator for up to 3-4 days.
For the best results when reheating, avoid the microwave, as it can make the chicken soggy. Instead, use an oven or an air fryer.
Oven: Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with parchment paper or a wire rack. Heat for 8-12 minutes, or until the chicken is heated through and the coating is re-crisped.
Air Fryer: Preheat your air fryer to 375°F (190°C). Place the chicken in the air fryer basket in a single layer and cook for 4-6 minutes, flipping halfway through, until heated and crispy.
You can freeze cooked and cooled Crispy Dill Pickle Parmesan Chicken. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen chicken will retain good quality for up to 2-3 months. Reheat directly from frozen using the oven or air fryer methods, adding a few extra minutes to the cooking time.
