Crispy Dill Pickle Parmesan Chicken
This dish features juicy chicken breasts coated in a crispy crust seasoned with dill pickle juice and parmesan cheese, offering a delightful balance of flavors and textures for any meal.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup dill pickle juice For marinating
For the breading
- 1 cup all-purpose flour
- 2 large eggs Beaten
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 serving cooking spray or oil for frying For greasing
Instructions
Preparation
- Marinate the chicken breasts in the dill pickle juice for at least 30 minutes.
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a light greasing.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for mixing breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, black pepper, and salt.
Breading and Cooking
- Remove each chicken breast from the dill pickle juice and let the excess liquid drip off.
- Dredge the chicken in flour, ensuring it's thoroughly coated.
- Dip the floured chicken into the eggs, making sure to cover completely.
- Press the chicken into the breadcrumb mixture, ensuring each piece is well-coated.
- Place the breaded chicken onto the prepared baking sheet and lightly spray or drizzle oil over the top.
- Bake for about 25-30 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before serving.
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Notes
Pound chicken to an even thickness for uniform cooking. Marinate longer for intensified flavor. Use panko breadcrumbs for extra crunch. Store cooked chicken in an airtight container and refrigerate for up to three days or freeze for up to three months.