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Crispy Dill Pickle Parmesan Chicken is shown as a delicious featured image, perfect for dinner.

Crispy Dill Pickle Parmesan Chicken

This recipe delivers incredibly crispy chicken with the tangy zest of dill pickles and the savory goodness of parmesan cheese. The chicken is marinated in dill pickle brine, coated in panko breadcrumbs and parmesan, then baked or fried to golden perfection. It's an easy-to-make, flavor-packed dish that's sure to become a family favorite.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1/2 cup dill pickle brine
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil or cooking spray

Equipment

  • Zip-top bag or shallow dish
  • Shallow dishes (3)
  • Paper towels
  • Baking sheet
  • Parchment paper (if baking)
  • Cooking spray (if baking)
  • Large skillet (if frying)
  • Wire rack (if frying)
  • Meat thermometer

Method
 

  1. Place the chicken breasts in a zip-top bag or a shallow dish.
  2. Pour the dill pickle brine over the chicken, making sure it's well coated.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
  4. In a shallow dish, combine the flour, salt, and pepper.
  5. In another shallow dish, place the beaten eggs.
  6. In a third shallow dish, mix together the panko breadcrumbs, parmesan cheese, dried dill, garlic powder, and onion powder.
  7. Remove the chicken from the pickle brine and pat it dry with paper towels.
  8. Dredge each chicken breast in the flour mixture, making sure it's completely coated.
  9. Dip the floured chicken into the beaten eggs, letting any excess drip off.
  10. Coat the chicken in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs stick.
  11. Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper and lightly spray with cooking spray. Place the coated chicken breasts on the prepared baking sheet, making sure they're not touching. Drizzle a little olive oil over the chicken. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. The internal temperature should reach 165°F (74°C).
  12. Alternatively, pour about ½ inch of olive oil (or your favorite cooking oil) into a large skillet and heat over medium-high heat. Carefully place the coated chicken breasts into the hot oil, making sure not to overcrowd the pan. Fry for 4-5 minutes per side, or until the chicken is cooked through and the coating is golden brown and crispy. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
  13. Let the chicken cool slightly before serving. Garnish with fresh dill, if desired.

Notes

For even cooking, pound the chicken breasts to an even thickness (about ½ inch). After cooking, let the chicken rest for a few minutes before cutting into it. You can use an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway through. For a spicy kick, add a pinch of red pepper flakes to the panko breadcrumb mixture. To make it gluten-free, use gluten-free all-purpose flour and gluten-free panko breadcrumbs. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through, or reheat in the air fryer. Avoid microwaving.