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Top-down shot of two golden-brown breaded Dill Pickle Parmesan Chicken breasts on a white ceramic plate.

Dill Pickle Parmesan Chicken Recipe: The Ultimate Extra-Crunchy Crust

This Dill Pickle Parmesan Chicken features a thick, golden-brown Panko and shredded Parmesan crust speckled with dill. Brined in pickle juice for tenderness, it's the ultimate crispy, tangy dinner for pickle lovers.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Dill Pickle Parmesan Chicken Ingredients
  • 2 large chicken breasts Pounded to 1/2-inch thickness
  • 1/2 cup (120ml) dill pickle brine For marinating
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) shredded parmesan cheese Do not use grated powder
  • 1 tbsp (2g) dried dill flakes
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs Beaten
  • 1 tbsp (4g) fresh parsley Chopped, for garnish
  • 6 slices dill pickles Thin rounds
  • 3 tbsp (45ml) cooking oil High smoke point

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or stainless steel preferred.
  • 1 Wire Cooling Rack Used to prevent the crust from getting soggy.

Method
 

Preparation
  1. Pound chicken to 1/2-inch thickness and marinate in pickle brine for 30-120 minutes.
  2. Coat chicken in flour, then egg wash, then press firmly into the panko-parmesan-dill mixture.
Cooking
  1. Heat oil over medium-high heat. Fry chicken for 4-5 minutes per side until deep golden-brown and 165°F internally.
  2. Rest on a wire rack for 3 minutes. Garnish with parsley and 3 pickle slices per plate.

Notes

Use shredded parmesan for the best texture; the long strands melt and crisp better than grated powder.
Always rest on a wire rack—never paper towels—to keep the bottom crust crunchy.