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Crispy Dill Pickle Parmesan Chicken

Golden, ultra-crispy chicken coated with a tangy dill pickle–Parmesan crust. Juicy inside, crunchy outside, and packed with bold, savory flavor—perfect for weeknight dinners or entertaining.

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Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 600 g boneless chicken breasts or thighs
  • 1/2 cup dill pickle juice
  • Salt and black pepper to taste
  • For the Coating:
  • 1 cup panko breadcrumbs
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • For Breading:
  • 2 large eggs
  • For Cooking:
  • Oil for pan-frying or cooking spray for baking/air frying

Method
 

  1. Place chicken in a bowl and pour dill pickle juice over it. Marinate for 30–60 minutes. Remove and pat dry.
  2. Preheat oven to 425°F (220°C) if baking, or heat oil in a skillet for frying.
  3. In a bowl, mix panko, Parmesan, dried dill, garlic powder, paprika, and black pepper.
  4. In another bowl, beat the eggs.
  5. Dip each chicken piece into the eggs, then press firmly into the breadcrumb mixture.
  6. Cook:
  7. - Pan-fry: Fry in hot oil until golden and cooked through, 4–5 minutes per side.
  8. - Bake: Place on a wire rack over a baking sheet, spray lightly with oil, bake 20–25 minutes.
  9. - Air fry: Cook at 400°F (200°C) for 12–15 minutes, flipping halfway.
  10. Rest for 5 minutes before serving.

Notes

• Pat chicken dry after marinating to ensure crispiness.
• Use freshly grated Parmesan for best flavor and texture.
• For extra crunch, toast panko lightly before breading.
• Serve with ranch, honey mustard, or garlic aioli.
Approx.: Carbs 28g – Protein 38g – Fat 18g