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An overhead close-up shot of two crispy, golden-brown pieces of Dill Pickle Parmesan Chicken resting on a cooling rack.

Dill Pickle Parmesan Chicken: The Ultimate Crispy & Juicy Recipe

Discover the best Dill Pickle Parmesan Chicken recipe! This dish features a tangy pickle brine and a crispy parmesan crust for a juicy, flavor-packed meal that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
  • 1/2 cup dill pickle juice from a jar of dill pickles
  • 1/2 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese freshly grated is best
  • 2 large eggs lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil for frying

Equipment

  • 1 Large Skillet
  • 3 Shallow Dishes (for breading)
  • 1 Meat Mallet

Method
 

  1. Place the pounded chicken breasts in a shallow dish and cover with dill pickle juice. Marinate for at least 30 minutes in the refrigerator.
  2. Prepare three shallow dishes. In the first, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs and grated Parmesan cheese.
  3. Remove chicken from the brine and pat dry. Dredge each piece in the flour mixture, then dip in the egg wash, and finally press firmly into the Panko-Parmesan mixture to coat completely.
  4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-6 minutes per side, until golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
  5. Remove from skillet and let rest for a few minutes before serving. Enjoy hot with your favorite sides.

Notes

For the crispiest crust, ensure the oil is hot before adding the chicken.
Don't overcrowd the pan; cook in batches if necessary to maintain temperature and ensure even browning.
Freshly grated Parmesan cheese will yield a much better flavor and texture than pre-shredded varieties.