Description
This crispy dill pickle Parmesan chicken recipe is the perfect weeknight dinner with tangy pickle flavor, crunchy panko coating, and cheesy Parmesan. Quick, easy, and family-friendly, it’s a flavorful twist on breaded chicken. Ideal for lovers of dill, fried chicken, and zesty dinners.
Ingredients
2 boneless skinless chicken breasts
1 cup dill pickle juice
2 large eggs
1 cup all-purpose flour
1 cup panko breadcrumbs
¾ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh dill
3 tablespoons vegetable oil
Instructions
1. Pound the chicken breasts to ½ inch thickness using a meat mallet or rolling pin.
2. Place chicken in a bowl with dill pickle juice and soak for 15–30 minutes.
3. Set up a breading station: flour in one shallow bowl, beaten eggs in another, and panko, Parmesan, garlic powder, paprika, salt, and pepper in a third.
4. Remove chicken from the pickle juice and pat dry.
5. Dredge each breast in flour, then egg, then press into breadcrumb mixture until fully coated.
6. Let coated chicken rest on a plate for 10 minutes to help the coating stick.
7. Heat oil in a large skillet over medium heat.
8. Fry each chicken breast for about 4 minutes per side, or until golden brown and cooked through.
9. Top each with more Parmesan and cover for a minute to melt slightly.
10. Sprinkle with chopped dill before serving.
Notes
Use fresh dill at the end for vibrant herb flavor.
Resting the coated chicken before frying helps keep the crust intact.
Avoid overcrowding the pan to maintain oil temperature and crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 495
- Sugar: 1g
- Sodium: 1110mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 185mg