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Crunchy Parmesan Chicken with Tangy Dill Pickle

A simple yet satisfying dish featuring juicy chicken breasts coated in crispy Parmesan cheese and breadcrumbs, paired with tangy dill pickles.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 1 lb chicken breasts Sliced into thin pieces
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 large eggs Beaten for coating
Dill Pickles
  • 1 cup dill pickles, sliced
  • as needed Oil for frying For frying the chicken

Method
 

Preparation
  1. Slice chicken breasts into thin, even pieces.
  2. In a large bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper. Mix well.
  3. In another bowl, beat the eggs.
Coating and Frying
  1. Dip each chicken piece into the beaten eggs, letting excess drip off, then coat in the Parmesan mixture, pressing down to adhere.
  2. Heat oil in a large skillet over medium heat.
  3. Fry coated chicken in batches for 4-5 minutes on each side until golden brown and cooked through.
  4. Place cooked chicken on paper towels to drain excess oil.
Serving
  1. Serve hot with sliced dill pickles for dipping.

Notes

Substitute almond flour for breadcrumbs for a gluten-free option. For best results, cook at a medium heat to avoid burning the coating.