Dill Pickle Parmesan Chicken (Printable)
Tangy pickle-marinated chicken with a crispy Parmesan crust, perfect baked or fried for golden, juicy results.
# What you'll need:
→ Chicken & Marinade
01 - 4 boneless skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 2 tablespoons chopped fresh dill
→ Breading
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon salt
→ Coating
11 - 2 large eggs
12 - 2 tablespoons milk
→ For Cooking
13 - ⅓ cup vegetable oil or olive oil spray
# Directions:
01 - Place chicken breasts in a large resealable bag or shallow dish. Pour dill pickle juice over chicken, add fresh dill if using. Marinate in refrigerator for at least 1 hour, up to 4 hours for maximum flavor penetration.
02 - Preheat oven to 425°F if baking, or heat ⅓ cup vegetable oil in a large skillet over medium-high heat if frying. Ensure proper temperature before proceeding.
03 - In a shallow bowl, whisk together 2 large eggs and 2 tablespoons milk until fully combined and smooth.
04 - Combine grated Parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, black pepper, and salt in a separate shallow bowl. Mix thoroughly to distribute spices evenly.
05 - Remove chicken from marinade and pat completely dry with paper towels. Excess moisture prevents proper breading adhesion.
06 - Dip each chicken breast into egg mixture, allowing excess to drip off. Dredge thoroughly in Parmesan-panko mixture, pressing firmly to adhere coating on all sides.
07 - For baking: Arrange on parchment-lined baking sheet, spray generously with olive oil. Bake 20-25 minutes at 425°F, flipping halfway, until golden brown and internal temperature reaches 165°F. For frying: Cook in hot oil 4-5 minutes per side until deeply golden and internal temperature reaches 165°F. Drain on paper towels.
08 - Let chicken rest for 5 minutes before serving to allow juices to redistribute. Serve with additional dill pickles or creamy ranch dip if desired.
# Expert Suggestions:
01 -
- The pickle brine actually makes the chicken incredibly juicy while infusing it with flavor you cant get any other way
- That Parmesan crust creates this ridiculous crunch that everyone fights over at the dinner table
02 -
- Patting the chicken dry before breading is not optional unless you want soggy coating that slides right off
- Letting the chicken rest for five minutes after cooking helps all those juices redistribute so your first bite is not dry
03 -
- Use the pickle juice from whatever brand you already love, the flavor profile of the brine really comes through
- Press the breading onto the chicken firmly, do not just sprinkle it on or it will fall off during cooking