Crispy Dill Pickle Chicken (Printable)

Juicy chicken with tangy dill pickle marinade, Parmesan crust, baked or fried to golden crisp.

# What You'll 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

# How-To Steps:

01 - Place chicken breasts in a large resealable bag or shallow dish. Pour dill pickle juice over chicken, add fresh dill if using, and marinate in refrigerator for at least 1 hour, up to 4 hours for maximum flavor penetration.
02 - Preheat oven to 425°F if baking, or heat vegetable oil in large skillet over medium-high heat if frying.
03 - Whisk together eggs and milk in shallow bowl until fully combined.
04 - Combine Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, black pepper, and salt in separate bowl.
05 - Remove chicken from marinade and pat completely dry with paper towels to ensure proper breading adhesion.
06 - Dip each chicken breast into egg mixture, then dredge thoroughly in Parmesan-panko mixture, pressing firmly to adhere coating on all sides.
07 - For baking: Place breaded chicken on parchment-lined baking sheet, spray generously with olive oil, and bake 20-25 minutes, flipping halfway, until golden and internal temperature reaches 165°F. For frying: Cook in hot oil 4-5 minutes per side until deeply golden and internal temperature reaches 165°F. Drain on paper towels.
08 - Let chicken rest 5 minutes before serving to retain juices. Serve with extra dill pickles or creamy ranch dip if desired.

# Expert Suggestions:

01 -
  • The pickle brine creates incredibly juicy meat while adding a tangy punch that ordinary chicken just cannot match
  • That crispy Parmesan crust gives you the satisfaction of fried chicken with way less mess and guilt
  • Everything comes together with ingredients you probably already have sitting in your pantry right now
02 -
  • Dry the chicken thoroughly after marinating or the breading will slide right off in patches
  • Let the breaded chicken sit for 10 minutes before cooking to help the crust adhere better
  • Use an instant-read thermometer to avoid cutting into the chicken and losing all those precious juices
03 -
  • Add a pinch of cayenne to the breading mixture if you like a little heat that sneaks up on you
  • Lightly spray the tops with olive oil before baking for that perfect golden color without deep frying

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