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Juicy, tender chicken breasts marinated in dill pickle juice, coated in a Parmesan breadcrumb crust, and cooked to golden perfection. Versatile cooking methods include pan-frying, baking, or air-frying, resulting in a flavorful and crispy dinner option.

  • Total Time: 1 hour
  • Yield: 4 cutlets 1x

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup dill pickle juice (from a jar of pickles)
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • Cooking oil for frying (vegetable, canola, or peanut oil recommended)

Instructions

  1. Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over chicken to completely cover. Refrigerate and marinate for 30 minutes to 2 hours.
  2. Set up three shallow dishes: mix flour with garlic powder, onion powder, paprika, salt, and pepper in the first; whisk eggs in the second; mix Parmesan cheese with seasoned breadcrumbs in the third.
  3. Remove chicken from brine and pat dry with paper towels. Dredge each piece first in the seasoned flour, then dip into the whisked eggs, and finally press into the Parmesan breadcrumb mixture to fully coat.
  4. Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat to 350°F. Carefully add chicken breasts and fry 5 to 7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  5. Place cooked chicken on a wire rack to drain excess oil and keep crust crisp. Let rest for a few minutes before serving hot.

Notes

For a lighter version, bake or air-fry the chicken instead of pan-frying., When baking, preheat oven to 400°F, arrange chicken on wire rack over baking sheet, spray with cooking spray, and bake for 20-25 minutes, flipping halfway. Optionally broil for 2-3 minutes for extra crispiness., For air frying, preheat air fryer to 375°F, spray breaded chicken with cooking spray, air fry 15-20 minutes flipping halfway, then rest 5 minutes., Pat chicken dry after brining to ensure coating sticks and stays crisp., Avoid marinating in pickle juice longer than 4 hours to prevent overly salty taste., Use a thermometer to maintain oil at 350°F for best frying results., Do not crowd the pan during frying. Cook in batches if needed., Store cooked chicken in an airtight container refrigerated up to 4 days; reheat in oven or air fryer to maintain crispiness., Can bread chicken up to 4 hours ahead and refrigerate before cooking., Freezes well for up to 2 months when wrapped properly and thawed overnight before reheating.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Dish
  • Cuisine: American, Comfort Food

Nutrition

  • Serving Size: 1 cutlet
  • Calories: 460 kcal