Why Crispy Dill Pickle Parmesan Chicken Will Be Your New Favorite
The unexpected chicken recipe that combines tangy dill pickles with crispy parmesan coating for the most addictive dinner you’ll make this week.
Ingredients
- 4 boneless skinless chicken breasts (about 6–8 oz each)
- 1 cup dill pickle juice from jar
- 1 cup finely chopped dill pickles about 4–5 medium pickles
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
- 3 tablespoons olive oil or vegetable oil for frying
Instructions
- 1. Pound chicken breasts to even 1/2-inch thickness, place in shallow dish, cover with pickle juice, and refrigerate 2+ hours or overnight.
- 2. Set up breading station: Dish 1: mix flour, half the garlic powder, salt, and pepper. Dish 2: whisk eggs and dijon mustard. Dish 3: combine panko, chopped pickles, parmesan, remaining garlic powder, dried dill, black pepper, and cayenne.
- 3. Remove chicken from brine, pat dry. Dredge in flour mixture, dip in egg mixture, then press firmly into panko-pickle mixture. Let rest 5-10 minutes on wire rack.
- 4. Heat oil in large skillet over medium heat. Cook chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- 5. Transfer to wire rack and rest 5 minutes before serving. Garnish with fresh dill, pickle slices, and additional parmesan if desired.
Notes
Marinate chicken longer for more flavor.
Use freshly grated parmesan for best results.