Introduction

Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, featuring tangy dill pickle juice and a crunchy Parmesan breadcrumb coating. This dish combines zest and crispiness for a satisfying meal that’s perfect for any occasion.

A black plate holds six pieces of golden brown, crispy fried chicken with a rough, crunchy texture from the breading. Each piece is topped with white, creamy sauce speckled with green herbs. Scattered on top and around the chicken are small yellow diced pickles and sprigs of fresh green dill. On the side of the plate, there is a neat pile of thin light green pickle slices with darker green edges. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup dill pickle juice (can substitute with lemon juice)
1 cup seasoned or panko breadcrumbs
1/2 cup grated Parmesan cheese (use nutritional yeast for a dairy-free option)
2 eggs (consider flax eggs for a vegan option)
1/2 cup all-purpose flour (whole wheat for a healthier choice)
1 teaspoon garlic powder (fresh garlic can be used for bolder flavor)
1 teaspoon onion powder
1 teaspoon paprika (smoked paprika for elevated taste)
Salt, to taste
Pepper, to taste
1 cup cooking oil (canola or vegetable oil for frying)

Instructions

Step 1: Place the chicken breasts in a bowl and cover them with dill pickle juice. Refrigerate and marinate for 30 minutes to absorb the tangy flavor.
Step 2: Set up your breading station by arranging three bowls: one with seasoned flour, another with whisked eggs, and the last with a mixture of breadcrumbs and grated Parmesan cheese.
Step 3: Heat the cooking oil in a skillet over medium heat. The oil is ready when a sprinkle of breadcrumbs sizzles immediately upon contact.
Step 4: Remove each chicken breast from the marinade. Dredge it in the flour, dip into the eggs, then coat thoroughly with the breadcrumb and Parmesan mixture.
Step 5: Carefully place the coated chicken breasts into the hot oil. Fry for 5-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Step 6: Transfer the cooked chicken to a plate lined with paper towels to drain excess oil, preserving the crispy texture.
Step 7: Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute, ensuring tender and juicy bites.

Tips & Variations

For a dairy-free version, replace Parmesan with nutritional yeast in the breading mix.
Use smoked paprika to add a deeper, smoky flavor to the seasoning.
Try whole wheat flour and whole wheat breadcrumbs for a healthier twist.
Consider using flax eggs as an egg substitute for a vegan-friendly option.
Serve with a side of ranch or blue cheese dressing for extra tang.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, warm the chicken in a preheated oven at 375°F (190°C) for about 10 minutes rather than microwaving. This helps keep the coating crunchy.

How to Serve

A white plate holds five golden brown, crispy fried chicken pieces evenly spaced across the center, each topped with a drizzle of creamy white sauce speckled with green herbs and small drops of yellow oil. Underneath and around the chicken, there are thin slices of light green pickles mixed with some fresh green dill sprigs. In the upper right corner of the image, a white bowl contains more pickle slices. The entire scene is set on a white marbled surface with a dark blue cloth partially visible at the bottom left edge of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pickles instead of pickle juice?

Pickle juice is essential for marinating because it imparts flavor and helps tenderize the chicken. While fresh pickles add flavor, they won’t provide the same marinade effect. Using pickle juice is recommended for the best result.

What if I don’t have a thermometer to check the chicken’s doneness?

You can cut into the thickest part of the chicken to check if the juices run clear and the meat is no longer pink. However, a meat thermometer is the safest way to confirm the chicken has reached the proper internal temperature of 165°F (75°C).

Crispy Dill Pickle Parmesan Chicken Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

Crispy Dill Pickle Parmesan Chicken is a flavorful twist on classic fried chicken, featuring juicy boneless chicken breasts marinated in tangy dill pickle juice, then coated with a delicious blend of breadcrumbs and Parmesan cheese. Fried to golden perfection, this dish offers a crispy crust with a juicy, tender interior—a perfect meal for family dinners or casual gatherings.

Author: Lena
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: American

Ingredients

Scale

For the Chicken

4 pieces Boneless Skinless Chicken Breasts
1 cup Dill Pickle Juice (can substitute with lemon juice)

For the Breading

1 cup Breadcrumbs (preferably seasoned or panko)
1/2 cup Grated Parmesan Cheese (nutritional yeast for dairy-free option)
2 pieces Eggs (consider flax eggs for vegan option)
1/2 cup All-Purpose Flour (whole wheat for a healthier choice)

For Seasoning

1 teaspoon Garlic Powder (fresh garlic for bolder flavor)
1 teaspoon Onion Powder
1 teaspoon Paprika (smoked paprika for elevated taste)
Salt to taste
Pepper to taste

For Cooking

1 cup Cooking Oil (canola or vegetable oil for frying)

Instructions

Marinate Chicken: Place the boneless chicken breasts in a bowl and cover them with dill pickle juice. Refrigerate and let them soak for 30 minutes to infuse the chicken with a tangy flavor.
Prepare Breading Station: Set up three separate bowls—one with seasoned all-purpose flour mixed with garlic powder, onion powder, paprika, salt, and pepper; a second bowl with whisked eggs; and a third bowl combining the breadcrumbs with grated Parmesan cheese.
Preheat Oil: Heat cooking oil in a skillet over medium heat. The oil is ready when a sprinkle of breadcrumbs sizzles immediately upon contact, indicating the right temperature for frying.
Coat Chicken: Remove chicken from the marinade, dredge each piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture.
Fry Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 5 to 7 minutes per side, until the crust is golden brown and the internal temperature reaches 165°F (75°C) for safe consumption.
Drain Oil: Transfer the cooked chicken onto a plate lined with paper towels to absorb excess oil, preserving the crispy texture of the coating.
Rest Chicken: Let the chicken rest for 5 to 10 minutes before serving to allow juices to redistribute, resulting in tender, juicy bites.

Notes

You can substitute dill pickle juice with lemon juice for a different tang.
Use panko breadcrumbs for an extra crispy crust.
Consider using nutritional yeast instead of Parmesan for a dairy-free alternative.
For a vegan version, replace eggs with flax eggs and Parmesan with nutritional yeast.
Ensure oil temperature is consistent to avoid greasy chicken.

Keywords: Crispy chicken, dill pickle chicken, Parmesan chicken, fried chicken recipe, breaded chicken