Crispy Dill Pickle Parmesan Chicken
A quick and crowd-pleasing chicken dish marinated in dill pickle juice, coated in Parmesan and breadcrumbs, baked to golden perfection.
Ingredients
For Marinating
- 1 cup dill pickle juice from jarred pickles
- 4 pieces boneless, skinless chicken breasts
For Bread Coating
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko for extra crunch
- ½ cup grated Parmesan cheese can swap with Pecorino or Asiago
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- ½ teaspoon black pepper
For Baking
Instructions
Marinating
- Place the chicken breasts in a shallow dish. Pour the dill pickle juice over them so they’re submerged. Cover and refrigerate for at least 1 hour (up to 4 hours).
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the mixed breadcrumbs and Parmesan.
Coating
- Remove chicken from the marinade and pat lightly with paper towels. Dredge each breast in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, letting excess drip off. Press the chicken into the breadcrumb-Parmesan mixture to coat evenly.
- Place the breaded chicken on the prepared baking sheet and repeat with remaining breasts.
Baking
- Lightly spray the tops with cooking spray or drizzle with olive oil.
- Bake for 25–30 minutes, until the crust is golden and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
Notes
For a lighter, flakier crust, use panko breadcrumbs. For a gluten-free version, use gluten-free flour and breadcrumbs. To enhance flavor, you can add cayenne or smoked paprika to the breadcrumb mixture.