Description
Crispy Dill Pickle Parmesan Chicken: Juicy chicken coated in dill pickle flavor and Parmesan cheese, a quick and flavorful crowd-pleaser.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds/900g)
- 1 cup (240ml) dill pickle juice (from jar)
- 2 large eggs
- 2 tablespoons water
- 1½ cups (180g) panko breadcrumbs
- ¾ cup (75g) grated Parmesan cheese (fresh, not pre-packaged)
- ½ cup (60g) all-purpose flour
- ¼ cup (15g) finely chopped fresh dill
- 2 tablespoons finely chopped dill pickles (about 2 medium pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons olive oil for cooking
Instructions
- Step 1: Begin by pounding the chicken breasts to an even thickness of about ½-inch. This ensures even cooking and tenderness throughout. Place the chicken in a zip-top bag or shallow dish and pour in the pickle juice, making sure all pieces are submerged. Seal or cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
- Step 2: When you’re ready to cook, set up your dredging station with three shallow dishes. In the first, combine flour, salt, and pepper. In the second, whisk together eggs and water until smooth. In the third, mix panko breadcrumbs, grated Parmesan, chopped dill, chopped pickles, garlic powder, onion powder, and dried oregano until well combined.
- Step 3: Remove the chicken from the pickle juice and pat each piece thoroughly dry with paper towels. This crucial step helps the coating adhere properly and creates a crispier final result. Discard the used pickle juice.
- Step 4: Dredge each chicken breast first in the flour mixture, shaking off excess. Next, dip into the egg wash, allowing excess to drip off. Finally, press firmly into the breadcrumb mixture, ensuring an even coating on all sides. Place the coated pieces on a clean plate and let them rest for 5 minutes to help the coating set.
- Step 5: Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place the coated chicken into the hot oil, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on the first side until golden brown.
- Step 6: Flip the chicken pieces and reduce heat to medium. Continue cooking for another 4-6 minutes until the chicken is cooked through (internal temperature of 165°F/74°C) and both sides are crispy and golden. If the coating browns too quickly, reduce the heat slightly.
- Step 7: Transfer the cooked Crispy Dill Pickle Parmesan Chicken to a wire rack set over a baking sheet rather than directly onto paper towels. This keeps the bottom coating crispy instead of becoming soggy. Let rest for 3-5 minutes before serving to allow juices to redistribute.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380 calories per serving
- Sugar: 2g sugar
- Sodium: 740mg sodium
- Fat: 17g total fat
- Saturated Fat: 5g saturated fat
- Unsaturated Fat: 10g unsaturated fat
- Trans Fat: 0g trans fat
- Carbohydrates: 20g total carbs
- Fiber: 1g fiber
- Protein: 35g protein
- Cholesterol: 135mg cholesterol