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–+ servings

Crispy Dill Pickle Parmesan Chicken

This chicken dish features a tangy dill pickle juice marinade paired with a crunchy Parmesan breadcrumb crust, making it perfect for busy weeknights and satisfying for the whole family.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces boneless, skinless chicken breasts Pound to even thickness if needed.
  • 1/2 cup dill pickle juice Can swap for lemon juice for a cleaner acidity.
  • 1 cup breadcrumbs Use seasoned breadcrumbs for extra flavor or panko for extra crunch.
  • 1/2 cup grated Parmesan cheese Substitute nutritional yeast for a vegan twist.
  • 2 large eggs Whisk thoroughly for an even coating.
  • 1/2 cup all-purpose flour Can use gluten-free flour if needed.

Seasonings

  • 1 teaspoon garlic powder Fresh garlic may be stronger but can be used.
  • 1 teaspoon onion powder Optional, adds depth.
  • 1 teaspoon paprika Swap for cayenne if you want heat.
  • to taste Salt and pepper Essential; season each layer.

Cooking Oil

  • 1 cup cooking oil Choose a high-smoke-point oil like vegetable or canola for shallow frying.

Instructions

Preparation

  • Pat chicken breasts dry and pound to an even thickness if necessary.
  • Place chicken in a shallow dish or zip-top bag and pour dill pickle juice over the pieces. Refrigerate for 30 minutes to 2 hours.

Dredging

  • Set up dredging stations: (A) flour mixed with a pinch of salt and pepper; (B) whisked eggs; (C) breadcrumbs mixed with grated Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
  • Coat each chicken piece in flour, shake off excess, dip in egg, then press into the breadcrumb/Parmesan mix.

Cooking

  • Heat 1/4–1/2 inch of oil in a heavy skillet over medium-high heat. Test by dropping a breadcrumb—it should sizzle immediately.
  • Add chicken to skillet in a single layer without crowding. Cook 3–5 minutes per side until deep golden brown.
  • Transfer to a wire rack set over a baking sheet. If pieces are thick, place in a preheated 350°F oven for 5–8 minutes until internal temperature reaches 165°F.

Serving

  • Let chicken rest for 3–5 minutes before slicing. Serve on brioche buns with lettuce, pickles, and mayo or ranch.

Notes

Leftovers can be stored in an airtight container for up to 3–4 days. For crispness, reheat in a 375°F oven or an air fryer.