Description
Tangy Dill Pickle Parmesan Chicken is a delicious and easy weeknight meal featuring chicken breasts marinated in dill pickle brine, coated in a flavorful Panko-Parmesan-dill breadcrumb mixture, and pan-fried to crispy golden perfection. This dish offers a unique tangy twist with the briny marinade and fresh dill, perfect for a quick and satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 1.5 to 2 pounds boneless, skinless chicken breasts (about 4 medium-sized breasts)
- 1 cup dill pickle brine
Coating
- All-purpose flour (for coating)
- 2-3 large eggs, whisked
- Panko breadcrumbs (amount as needed for coating)
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh dill, chopped finely
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Cooking
- 2-3 tablespoons olive oil or vegetable oil
Instructions
- Prepare and Marinate the Chicken: Place each chicken breast between two sheets of plastic wrap or in a large freezer bag and pound them to an even ½-inch thickness. Transfer the chicken breasts to a shallow dish or resealable bag and pour the dill pickle brine over them, making sure each piece is well coated. Marinate in the refrigerator for at least 30 minutes, but no more than 2 hours.
- Set Up Your Dredging Station: While the chicken marinates, prepare three shallow dishes. Put all-purpose flour in the first dish, whisk the eggs until frothy in the second, and combine Panko breadcrumbs, grated Parmesan, chopped fresh dill, garlic powder, salt, and pepper in the third dish. Mix the breadcrumb mixture thoroughly.
- Coat the Chicken: Remove the chicken from the brine and let the excess drip off. Pat dry lightly with paper towels. Dredge each piece first in flour, then dip in the whisked eggs, followed by coating generously with the Panko-Parmesan breadcrumb mixture. Set aside on a clean plate or wire rack.
- Pan-Fry to Golden Perfection: Heat 2-3 tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Cook 2-3 pieces of coated chicken at a time for about 4-6 minutes per side, until the crust is golden brown and the internal temperature reaches 165°F (74°C). Remove and place on paper towels to drain excess oil.
- Serve and Enjoy: Serve immediately with a garnish of extra fresh dill if desired for added freshness and flavor.
Notes
- Do not marinate the chicken for more than 2 hours to avoid overly soft texture due to the acidity in the pickle brine.
- Use a meat thermometer to ensure the chicken is fully cooked for food safety and optimal juiciness.
- Adjust seasoning in the breadcrumb mixture to taste; adding more garlic powder or fresh herbs can enhance flavor.
- For extra crispiness, let the coated chicken rest for 5 minutes before frying.
- This recipe works well with either olive oil or vegetable oil; choose based on preferred flavor or smoke point.
