Description
A crunchy and flavorful chicken dish marinated in dill pickle juice, coated with a Parmesan breadcrumb crust, perfect for a family dinner.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup dill pickle juice (from the jar)
- 1 large egg plus 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked or sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill
- 2 to 3 tablespoons olive oil or avocado oil
- Lemon wedges and extra chopped dill for serving
Instructions
- Marinate the chicken: Place chicken pieces in a bowl with the dill pickle juice and refrigerate for 10 to 15 minutes.
- Set up your station: In one shallow bowl whisk the egg and milk. In another bowl combine panko, Parmesan, garlic powder, onion powder, paprika, chopped dill, salt, and pepper.
- Dredge and coat: Remove chicken from the pickle juice, letting excess drip off. Dip each piece first into the egg wash, then press into the breadcrumb mixture.
- Heat and fry: Warm 2 tablespoons oil in a large skillet over medium-high heat. Add chicken in a single layer and fry 2 to 3 minutes per side until golden and cooked through.
- Drain and rest: Transfer cooked pieces to a wire rack and let rest for 3 minutes.
- Finish and serve: Squeeze lemon over the top and scatter extra dill before serving.
Notes
For a baked version, bake at 425°F for 12 to 18 minutes, flipping once.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken, parmesan, dill pickle, family dinner, comfort food