Easy Dill Pickle Parmesan Chicken
Crispy Dill Pickle Parmesan Chicken is a tangy, savory dinner that marries the bold flavor of dill pickles with a golden parmesan crust. Marinated in pickle juice for maximum tenderness, this chicken is crispy on the outside and juicy on the inside - a weeknight dinner that feels special.
Print Pin Servings : 4 servings
Calories : 385kcal
Cost : $8.50
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.
Notes
The tangy pickle juice marinade is the secret to tender, flavorful chicken. Don't skip the overnight marination if you can - it makes all the difference. The crispy parmesan crust is best served fresh, but leftovers reheat beautifully in the oven.
Nutrition
Serving : 220g | Calories : 385kcal | Carbohydrates : 24g | Protein : 42g | Fat : 14g | Saturated Fat : 4g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 6g | Cholesterol : 135mg | Sodium : 720mg | Potassium : 480mg | Fiber : 1g | Sugar : 2g | Vitamin A : 180IU | Vitamin C : 2mg | Calcium : 220mg | Iron : 2.1mg