Crispy Dill Pickle Parmesan Chicken: A Flavorful 15-Minute Delight

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If craving crispy, juicy chicken with a tangy twist, this Crispy Dill Pickle Parmesan Chicken recipe is a must-try. Marinated in dill pickle juice, the chicken becomes irresistibly tender and flavorful.

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Then, coated in a Parmesan-infused breadcrumb crust, it delivers a perfect crunch with every bite. This dish shines as a quick weeknight dinner or a crowd-pleasing addition to potlucks all in just 15 minutes prep time!

Emma Franklin

Crispy Dill Pickle Parmesan Chicken

This Crispy Dill Pickle Parmesan Chicken combines tangy pickle-brined chicken breasts with a golden, cheesy breadcrumb crust. Juicy, tender, and ready in under an hour, it’s a quick weeknight dinner or crowd-pleasing dish with a crunchy twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southern-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • cooking oil for frying (vegetable or canola)

Equipment

  • Mixing bowls
  • large skillet
  • tongs
  • paper towels

Method
 

  1. Drain chicken on paper towels and let rest 5-10 minutes before serving.
  2. Set up three bowls: one with flour mixed with salt, pepper, garlic powder; one with beaten eggs; and one with breadcrumbs mixed with Parmesan.
  3. Heat oil in a large skillet over medium heat until hot (a breadcrumb should sizzle when added).
  4. Dredge marinated chicken in flour, dip in egg, then coat with breadcrumb-Parmesan mixture.
  5. Fry chicken 5-7 minutes per side until golden brown and cooked through (165°F / 75°C). Avoid overcrowding.
  6. Drain chicken on paper towels and let rest 5-10 minutes before serving.
  7. Serve hot with sides like mashed potatoes, veggies, or salad. Garnish with parsley or extra Parmesan if desired.

Notes

For extra flavor, add cayenne or Italian herbs to the breadcrumb mix. Use chicken thighs for juicier meat, adjusting frying time. Leftovers keep for 3 days refrigerated and reheat best in the oven to restore crispiness.

Why You’ll Love This Recipe

  • Simple and speedy: Ready in under an hour, perfect for busy nights.
  • Unique flavor boost: Dill pickle juice adds a delightful tangy zest.
  • Crunchy, cheesy coating: Parmesan and seasoned crumbs create amazing texture.
  • Family-friendly: Mild, savory flavors even picky eaters will enjoy.
  • Flexible: Use chicken breasts or thighs depending on preference.

Ingredients:Crispy Dill Pickle Parmesan Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 cup seasoned breadcrumbs (or plain with added herbs)
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • Cooking oil for frying (such as vegetable or canola oil)

Optional Add-ins

Add a pinch of cayenne for a mild kick

Mix in dried Italian herbs or parsley with breadcrumbs

Use chicken thighs for juicier meat (adjust frying time accordingly)

Step-by-Step Instructions

  • Marinate the Chicken:Place chicken breasts in a bowl with dill pickle juice, ensuring they’re fully submerged. Marinate in the refrigerator for at least 30 minutes to infuse a tangy flavor and tenderize.
  • Prepare Breading Station:Set up three bowls: one with seasoned flour (flour + salt, pepper, garlic powder), one with beaten eggs, and one mixing breadcrumbs with grated Parmesan.
  • Heat the Oil:In a large skillet, heat oil over medium heat. The oil is ready when a breadcrumb sizzles upon contact.
  • Bread the Chicken:Remove chicken from marinade, shaking off excess. Dredge in flour, dip in eggs, then coat thoroughly with the breadcrumb-Parmesan mixture.
  • Fry:Place chicken breasts carefully in hot oil. Fry 5-7 minutes per side or until golden brown and cooked through (internal temp 165°F / 75°C). Avoid overcrowding for even frying.
  • Drain and Rest:Transfer chicken to paper towels to drain excess oil, then let rest 5-10 minutes to lock in juices.
  • Serve:Enjoy immediately as a main dish or let cool and store in an airtight container for up to 3 days.

Storage and Reheating

Store leftovers refrigerated in a sealed container for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) for a few minutes to restore crispness rather than microwaving.

Serving Suggestions

Serve alongside creamy mashed potatoes, steamed veggies, or a fresh green salad. Garnish with chopped fresh parsley or extra Parmesan for a pop of color and flavor.

Cultural Note

This recipe brings a modern twist to classic fried chicken by incorporating dill pickle juice for a tangy, vibrant punch, inspired by popular Southern pickle-brined dishes loved for their flavor and tenderness.

This approachable recipe offers a delicious balance of crispy, tangy, and cheesy, making it ideal for family dinners or casual gatherings.

If desired, the chicken breast can be replaced with chicken thighs for juicier meat, adjusting the cooking time slightly shorter.