Description

Crispy Dill Pickle Parmesan Chicken is a flavorful and crunchy dish featuring juicy chicken breasts marinated in tangy dill pickle juice, then coated with a savory mixture of panko breadcrumbs, Parmesan cheese, and aromatic spices. This easy-to-make recipe delivers a perfect balance of zest and crispiness that’s sure to become a family favorite.

Ingredients

Scale

Chicken and Marinade

4 pieces skinless boneless chicken breasts (Chicken thighs can be used for added juiciness.)
1 cup dill pickle juice (Feel free to use homemade for extra flavor.)

Breading

1 cup panko breadcrumbs (Use gluten-free breadcrumbs if needed.)
1/2 cup grated Parmesan cheese (Sharp white cheddar can substitute.)
1 teaspoon garlic powder (Fresh minced garlic can be used.)
1 teaspoon onion powder (Shallot powder is a milder substitute.)
1 teaspoon paprika (Use sweet or smoked paprika.)
Salt, to taste (Adjust based on preference.)
Pepper, to taste (Adjust based on preference.)

Wet Ingredients

2 large eggs (Flax egg is a great vegan substitute.)

Dredging

1/2 cup all-purpose flour (Almond flour can be used for gluten-free.)

Garnish

1 cup fresh dill (Omit if sensitive to dill.)

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Instructions

Marinate the Chicken: Place the chicken breasts in a shallow dish and pour the dill pickle juice over them. Cover and refrigerate for at least 1 hour to allow the flavors to fully penetrate the meat and tenderize it.
Prepare Breading Station: In one shallow bowl, combine the all-purpose flour with a pinch of salt and pepper. In a second bowl, beat the eggs until smooth. In a third bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
Bread the Chicken: Remove the chicken from the pickle juice, letting excess drip off. Dredge each piece first in the flour mixture, coating evenly. Then dip it into the beaten eggs, and finally press into the breadcrumb mixture, ensuring a thorough and even coating on all sides.
Preheat the Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Bake the Chicken: Place the breaded chicken pieces onto the prepared baking sheet. Bake in the preheated oven for about 20-22 minutes, turning once halfway through, until the chicken is cooked through and the coating is crispy and golden brown.
Garnish and Serve: Remove the chicken from the oven and sprinkle fresh chopped dill over the top for a burst of freshness. Serve immediately with your favorite sides.

Notes

Chicken thighs can be used for a juicier texture.
Use gluten-free breadcrumbs and almond flour for a gluten-free version.
Flax egg is a great vegan substitute for the eggs.
Adjust salt and pepper according to taste preferences.
Feel free to omit dill if you are sensitive to it or substitute with another fresh herb like parsley.
For extra crispiness, bake on a wire rack placed on the baking sheet to allow air circulation.