Crispy Dill Pickle Parmesan Chicken (Print Version)
Tangy pickle-brined chicken with a crispy Parmesan-panco crust, baked or fried to golden perfection.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
03 - 2 tablespoons chopped fresh dill
→ Breading
04 - 1 cup grated Parmesan cheese
05 - 1 cup panko breadcrumbs
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon paprika
09 - ½ teaspoon freshly ground black pepper
10 - ½ teaspoon salt
→ Coating
11 - 2 large eggs
12 - 2 tablespoons milk
→ For Cooking
13 - ⅓ cup vegetable oil or olive oil spray
# Directions:
01 - Place chicken breasts in a large resealable bag or shallow dish. Pour dill pickle juice over the chicken, add fresh dill if using, and marinate in the refrigerator for at least 1 hour, up to 4 hours for enhanced flavor.
02 - Preheat oven to 425°F if baking, or heat vegetable oil in a large skillet over medium-high heat if frying.
03 - In a shallow bowl, whisk together eggs and milk until fully combined.
04 - In another bowl, combine Parmesan, panko breadcrumbs, garlic powder, onion powder, paprika, black pepper, and salt. Mix thoroughly.
05 - Remove chicken from marinade and pat dry thoroughly with paper towels.
06 - Dip each chicken breast into the egg mixture, then dredge thoroughly in the Parmesan-panko mixture, pressing firmly to adhere the coating.
07 - For baking: Place breaded chicken on a parchment-lined baking sheet. Spray generously with olive oil spray. Bake for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. For frying: Cook chicken in hot oil for 4-5 minutes per side until deeply golden and internal temperature reaches 165°F. Drain on paper towels.
08 - Let chicken rest for 5 minutes before serving. Serve with additional dill pickles or creamy ranch dip if desired.
# Expert Tips:
01 -
- The pickle brine makes the meat incredibly tender without adding a weird texture.
- You get that satisfying fried food crunch without the mess of deep frying if you choose the oven method.
02 -
- Patting the chicken dry before breading is crucial or the crust will slide right off in the pan.
- Letting the meat rest for a few minutes after cooking keeps the juices inside the meat.
03 -
- Line your baking sheet with parchment paper to make cleanup incredibly fast.
- Double dipping the chicken in egg and crumbs gives you an extra thick crust.