Ingredients
Equipment
Method
- If you're using chicken breasts, trim any excess fat. Cut the chicken breasts into uniform 1-inch cubes for bite-sized pieces, or if you prefer larger cutlets, pound them to an even 1/2-inch thickness. This ensures even cooking.1.5 lbs boneless, skinless chicken breasts
- In the first dish, combine the all-purpose flour, garlic powder, onion powder, paprika, and black pepper. Whisk them together thoroughly to evenly distribute the seasonings.1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper
- In the second dish, whisk the two large eggs with the reserved dill pickle brine until well combined. The brine adds an extra layer of flavor and helps the breading adhere.2 large eggs, 1/4 cup dill pickle brine
- In the third dish, mix the finely crushed dill pickle chips with the grated Parmesan cheese. Ensure these are well incorporated for maximum flavor in every bite.1 cup finely crushed dill pickle chips, 1/2 cup grated Parmesan cheese
- Working with a few pieces of chicken at a time, dredge them first in the seasoned flour mixture, shaking off any excess. Then, dip them into the egg and pickle brine mixture, allowing any excess to drip off. Finally, press the chicken pieces firmly into the dill pickle and Parmesan mixture, ensuring they are completely coated. Set the breaded chicken aside on a clean plate or baking sheet.1.5 lbs boneless, skinless chicken breasts, 1 cup finely crushed dill pickle chips, 1/2 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 2 large eggs, 1/4 cup dill pickle brine
- Heat the olive oil or vegetable oil in a large skillet or frying pan over medium-high heat. To test if the oil is hot enough, you can drop a tiny pinch of the breading mixture into the pan; it should sizzle immediately.2 tablespoons olive oil or vegetable oil
- Carefully add the breaded chicken pieces to the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary to ensure even crisping. Fry for about 7-10 minutes, flipping halfway through, 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
- Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain any excess oil. This helps maintain its crispiness. Serve your Crispy Dill Pickle Parmesan Chicken immediately.
Notes
To store any leftover Crispy Dill Pickle Parmesan Chicken, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze the cooked chicken. Once cooled, place the chicken pieces in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen pieces to a freezer-safe bag or container. Frozen Crispy Dill Pickle Parmesan Chicken can be stored for up to 2-3 months. When reheating, the goal is to restore crispiness. For best results, reheat in a preheated oven or toaster oven at 375°F (190°C) for about 8-10 minutes, or until heated through and crispy. Pan-frying leftovers for a few minutes on each side over medium heat can also revive the crispiness. Avoid microwaving, as it will likely result in a softer, less appealing texture.
