The first time I made dill pickle parmesan chicken, my husband looked at me like I was crazy. But one bite in, he was hooked. There's something about the tangy pickle brine mixed with crispy parmesan coating that just works.
My daughter now requests it weekly, and my sister made it for her book club and got a standing ovation. If you love pickles, this recipe is about to become your new favorite dinner.
Why You'll Love This Dill Pickle Parmesan Chicken
This is one of those chicken recipes that sounds unusual but tastes incredible. You get tender, juicy chicken marinated in pickle juice, then coated in a crispy parmesan crust. The flavor is tangy, savory, and totally addictive.
It's perfect for anyone who loves pickles and wants an easy chicken dinner that feels special. My family devours this every single time, and it's ready in under 40 minutes.
What You'll Need
Just a handful of simple ingredients create the most flavorful, crispy dill pickle chicken. The pickle juice marinade is the secret weapon here, and everything else is pantry-friendly.
Main Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- 1 cup dill pickle juice
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 ½ cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 3 tablespoons olive oil or butter for frying
- Fresh dill and dill pickle slices for garnish
Optional Extras
You can add a pinch of cayenne to the breading for heat, swap parmesan for pecorino romano, or use chicken tenders instead of breasts for faster cooking. Some folks like adding ranch seasoning to the breadcrumb mixture.
Want perfect results? Use the measurements in the recipe card.
How to Make Dill Pickle Parmesan Chicken
Marinate the Chicken
Place the chicken breasts in a zip-top bag or shallow dish and pour the dill pickle juice over them. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor. The pickle juice tenderizes the chicken and infuses it with that tangy dill taste. This dill pickle chicken marinade step is what makes the whole recipe special.
Set Up Breading
Grab three shallow bowls. Put the flour in the first bowl. Whisk the eggs and milk together in the second bowl. In the third bowl, mix the panko, parmesan, dried dill, garlic powder, onion powder, salt, and pepper. This crispy dill pickle parmesan chicken coating is going to be golden and crunchy.
Bread the Chicken
Remove the chicken from the marinade and pat it dry with paper towels. Dredge each piece first in flour, shaking off excess. Dip it into the egg mixture, letting extra drip off. Finally, press it firmly into the parmesan breadcrumb mixture, coating both sides completely. The key is pressing hard so the coating really sticks.
Q: Can I bake this instead of frying?
Yes! This easy baked chicken breast version works great. Place the breaded chicken on a greased baking sheet, spray with cooking spray, and bake at 400°F for 20 to 25 minutes, flipping halfway through. It won't be quite as crispy but still delicious.
Fry Until Golden
Heat the olive oil or butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4 to 5 minutes per side until the coating is deep golden brown and the chicken reaches 165°F inside. Don't move them around too much or the crust won't get as crispy. Drain on paper towels if needed.
Garnish and Serve
Transfer the crispy dill pickle chicken to a serving plate and top with fresh dill and thin dill pickle slices. Serve hot with your favorite sides. The combination of the tangy pickle flavor and cheesy crust is unbeatable.
Aliana's Top Tip
The secret to the most flavorful chicken is marinating it in pickle juice for at least 4 hours, but overnight is even better.
The acid in the juice breaks down the proteins and makes the chicken incredibly tender.
Also, make sure your oil is hot enough before frying so the crust gets crispy without absorbing too much oil.
My mom taught me to test it by dropping a breadcrumb in; if it sizzles right away, you're ready.
Follow Aliana on Pinterest →Ingredient Substitutions & Variations
You can easily make this with chicken tenders for a quicker version. Swap regular breadcrumbs for panko if that's what you have, or use crushed crackers for extra crunch. For a lighter option, bake it following the method in the FAQ. Add some ranch seasoning to the coating for a tangy ranch-pickle twist inspired by chicken marinated in pickle juice recipes.
Storage & Reheating Instructions
Keep leftover dill pickle parmesan chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for about 10 minutes to keep the coating crispy. You can freeze the breaded but uncooked chicken for up to 2 months. Cook from frozen, adding a few extra minutes to the frying time.
What to Serve With Dill Pickle Parmesan Chicken
This pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. My family loves it with coleslaw and french fries for a full diner-style meal. You can also serve it over pasta with a light lemon butter sauce, or slice it up for sandwiches the next day.
FAQs About Dill Pickle Parmesan Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work great and stay even juicier. Just adjust the cooking time slightly since thighs can take a bit longer to cook through.
Can I make this with spicy pickles?
Yes! Using spicy pickle juice will give you a spicy dill pickle recipe version that's got a nice kick. The rest of the recipe stays the same.
Do I have to marinate the chicken?
For the best flavor, yes. But if you're short on time, even 30 minutes in the pickle juice will help. The longer it marinates, the more tangy and tender it gets.
What can I do with leftover pickle juice?
Use it in salad dressings, marinades for other meats, or even to brine vegetables. It's too flavorful to throw away! Check out more recipes using pickle juice online.
More Recipes You'll Love
If you're craving more easy baked chicken breast recipes, my garlic parmesan chicken is crispy, cheesy, and always a hit. For another unique twist, try my lemon herb chicken or explore more healthy chicken recipes easy enough for weeknight dinners. You'll find this recipe and many others in my Chicken category, where Dinner ideas shine.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Related
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Pairing
These are my favorite dishes to serve with Dill Pickle Parmesan Chicken Recipe:
Easy Dill Pickle Parmesan Chicken
Equipment
- 1 Zip-top bag or shallow dish For marinating chicken in pickle juice
- 3 Shallow bowls For breading station setup
- 1 Large skillet For frying chicken to golden perfection
- 1 Meat thermometer To ensure chicken reaches 165°F
Ingredients
- 4 pieces Boneless, skinless chicken breasts - Pounded thin for even cooking
- 1 cup Dill pickle juice - From jar of dill pickles
- 1 cup All-purpose flour - For first breading layer
- 2 large Eggs - Beaten with milk
- 2 tablespoons Milk - Mixed with eggs
- 1½ cups Panko breadcrumbs - For extra crunch
- 1 cup Grated parmesan cheese - Freshly grated works best
- 1 teaspoon Dried dill - Adds pickle flavor to coating
- ½ teaspoon Garlic powder - For seasoning
- ½ teaspoon Onion powder - For depth of flavor
- to taste Salt and black pepper - Season coating mixture
- 3 tablespoons Olive oil or butter - For frying
- for garnish Fresh dill - Optional topping
- for garnish Dill pickle slices - Optional topping
Instructions
- Place the chicken breasts in a zip-top bag or shallow dish and pour the dill pickle juice over them. Seal or cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Grab three shallow bowls. Put the flour in the first bowl. Whisk the eggs and milk together in the second bowl. In the third bowl, mix the panko, parmesan, dried dill, garlic powder, onion powder, salt, and pepper.
- Remove the chicken from the marinade and pat it dry with paper towels. Dredge each piece first in flour, shaking off excess. Dip it into the egg mixture, letting extra drip off. Finally, press it firmly into the parmesan breadcrumb mixture, coating both sides completely.
- Heat the olive oil or butter in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4 to 5 minutes per side until the coating is deep golden brown and the chicken reaches 165°F inside.
- Transfer the crispy chicken to a serving plate and top with fresh dill and thin dill pickle slices. Serve hot with your favorite sides.
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