Description
This Crispy Dill Pickle Parmesan Chicken Recipe is juicy, tangy, and perfectly crunchy. Marinated in pickle juice and coated in a golden Parmesan crust, it’s an easy comfort food dinner everyone will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup seasoned breadcrumbs (panko recommended)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Cooking oil, for frying
Optional Dill Pickle Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1–2 finely chopped dill pickles
- 1 tbsp fresh dill
- 1 garlic clove, minced
- 1/4 cup pickle brine
- Salt and pepper to taste
Instructions
- Place chicken in a dish or bag and cover with dill pickle juice. Marinate in the fridge for 30 minutes to 2 hours.
- Prepare three bowls:
- Flour mixed with garlic powder, onion powder, paprika, salt, and pepper
- Whisked eggs
- Breadcrumbs mixed with Parmesan cheese
- Remove chicken from marinade and pat dry.
- Coat each piece in flour, dip in eggs, then press into breadcrumb mixture.
- Heat oil in a skillet over medium-high heat.
- Fry chicken for 5–7 minutes per side until golden and cooked through (165°F).
- Transfer to a wire rack and let rest before serving.
Optional Sauce:
Mix all sauce ingredients until smooth. Chill briefly before serving.
Notes
Use panko breadcrumbs for extra crunch
Pat chicken dry before breading for better coating
For a lighter option, bake at 400°F for 20–25 minutes or air fry at 375°F for 15–18 minutes
Add a dash of hot sauce or sriracha to the sauce for a spicy kick
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Dish
- Method: Frying (or Baking/Air Frying optional)
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 135 mg