Crispy Dill Pickle Parmesan Chicken: My Home Cooked Favorite
Okay, Let’s Talk About This Chicken (And My Love Affair With Pickles)
So, you know how there’s that one dish you can’t stop thinking about? Crispy Dill Pickle Parmesan Chicken is it for me. The first time I made this, I was trying to use up some random fridge finds—I had an open jar of pickles begging for attention and a sad wedge of parmesan sitting there like “please, use me already.” (And honestly, I love an excuse to use pickles in something other than just standing there munching them straight from the jar at 10pm.)
Anyway, after a couple of hiccups and one hilarious attempt where I completely smoked up the kitchen—forgot about the oil heating!—I figured out a method that works and gets rave reviews from my family. Oh, and it’s really as good as it sounds. Let’s dig in.
Why I Keep Making This (Seriously, My Family Eats It Up)
I make this whenever I’m in desperate need of a dinner save, especially when the day’s gone a bit sideways (you know the ones). My partner basically does a happy dance when he smells this in the oven; the pickle tang plus all that cheesy crunch is just… addictive. (My mother-in-law even asked for the recipe—after previously swearing she couldn’t stand pickles. That was a win.) And if you’re sick of boring chicken, this recipe has your back. It’s weirdly easy but tastes like you went the extra mile, and nobody ever guesses it’s kinda thrifty.
What Goes Into It (And What You Can Totally Swap)
- 2 large boneless, skinless chicken breasts (You can slice these in half if they’re enormous. Some days I grab thighs instead—juicier, but a little messier.)
- 1 cup dill pickle juice (I just use what’s left in the jar but any brand works. Gramma swore by those big Kosher dills, but to be honest, I’ve even used spicy pickles when in a pinch. Adds a wee kick!)
- 1 cup panko breadcrumbs (Panko makes it extra crisp but if you only have regular breadcrumbs, go for it. Even crushed crackers work—yep, done it more than once…)
- 1/2 cup freshly grated parmesan (okay, the bagged stuff is fine if you must, but real parm gives it more oomph)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked is best; regular is fine)
- 1 large egg, beaten
- ½ cup flour (all-purpose, but who’s judging if you use whole wheat)
- Salt and black pepper to taste
- 2 tablespoons oil (for frying, I lean towards canola or sunflower since I grew up with those, but if olive oil’s what you’ve got, use it!)
Here’s How I Make It (And Don’t Stress the Mess)
- Get that chicken soaking: Slice the chicken if you want cutlets (makes it cook faster). Pop them in a zip-top bag or bowl, cover with pickle juice. Let it marinate at least 30 mins, up to 8 hours—whatever time gets you dinner faster. If I’m running late (as usual), even 20 minutes works in a pinch.
- Get your breading station set: Grab three dishes or, if you’re light on clean bowls, just reuse as you go. One for flour with your salt and pepper, one for the beaten egg, and one for your panko, parmesan, paprika, and garlic powder mixed together.
- Breading time! Take the chicken out (I just shake off the excess juice—don’t bother patting totally dry). Dredge it through flour, dip it in the egg, then press into the panko-parmesan mix so it’s nice and coated. It can get clumpy; that’s fine.
- Cooking: Heat a hefty splash of oil in a skillet over medium-high. When it shimmers (tiny science moment: drop a breadcrumb in and if it sizzles, you’re golden), lay the chicken in—don’t crowd the pan! Fry a few mins on each side until crispy and golden brown. I always sneak a peek underneath before flipping—no shame in being curious. If the chicken is thick, toss it on a baking sheet and stick it in a 375°F (190°C) oven for 8–10 more minutes to finish (or just slice and check—no pink, you’re good).
Notes From Someone Who’s Messed This Up (and Learned)
- I used to skip the oven stage, thinking the stove was enough. Sometimes my chicken was just… kinda raw in the middle. Oven finish = juicy, safe, and not embarrassing at dinner.
- The panko can fall off if you flip too early. Actually, waiting is key.
- Don’t panic if the outside looks super crunchy—that’s where the flavor is hiding!
- If you run short on parmesan (happens to the best of us), I add a dash of nutritional yeast. Odd but works.
What Else Have I Tried? (Some Good, Some Flops)
- Dijon in the egg mix: Gives a little sharpness. Would do again.
- Crushed pretzels instead of panko: For salt fiends only! My kid loved it, but I was a bit overwhelmed.
- Attempted air-frying: Tasted okay, texture was not the same. Maybe I just did it wrong.
What You’ll Need (And MacGyvering If You’re Missing Stuff)
- Large skillet (Cast iron is awesome, but any wide-ish pan is perfect. I’ve also just used a sheet pan and baked the whole deal.)
- Mixing bowls (Or mugs, or a spare cereal bowl… who’s fancying it up?)
- Oven (for finishing). And if you don’t have one, just cut thinner cutlets and keep on the stovetop a little longer—but do poke and check doneness.
How To Store It (If By Some Miracle There Are Leftovers)
Pop leftovers in an airtight container in the fridge; reheat in the oven so it stays crisp (microwave makes it a bit soggy, but it’s edible). Honestly, next-day chicken sandwiches made with this are so tasty—but if we’re being real, it gets devoured same day nearly every time. For reference, the USDA has an easy chicken safety chart if you want to double-check here.
Stuff I Love Eating With This (Including My Totally Controversial Dipping Sauce)
Here’s my move: I serve this with a pile of garlicky mashed potatoes (sometimes I add a glug of pickle juice to those too… don’t judge). A big green salad helps me feel virtuous. But my family votes for ranch dip on the side almost every time. Recently, I found this homemade ranch mix—it’s a hit!
Pro Tips That Basically Come From Me Messing Up
- Don’t rush the marinating. I skipped it once when running late; totally regretted it. The flavor just isn’t there without that pickle bath.
- Let your oil get hot enough. Cold oil = soggy chicken city (been there, not doing it again).
- I always give crumbs a quick toast in the pan before adding chicken for extra crunchiness—learned that from an old-school cooking forum, and what do you know, it works.
Questions Folks Have Asked Me (Or Stuff I’ve Wondered)
Do I have to use fresh parmesan? Nah—I mean, it’s best, but any similar cheese can work. Once I used pecorino because I’d run out. Still disappeared fast.
Is it super salty because of the pickles? Not really, as long as you don’t pour on the extra salt. But if your pickles are ultra-briny, maybe hold back a tad on seasoning.
Can I use chicken thighs? 100 percent! Just keep an eye on the timing—they’re a bit more forgiving; won’t dry out as quick, either.
Why is my coating falling off? Usually it’s because the pan wasn’t hot enough, or the chicken was too wet. Try patting it just a little with a towel first, and give the oil a second to heat up. Oh, and don’t crowd the pan too much, or you’ll just steam the chicken. (Voice of experience, ha!)
On second thought, this is one of those recipes where even the rough-around-the-edges versions still taste kinda fabulous. (I once even tossed in some leftover roasted veggies and called it dinner!)
If you want to learn more about pickle brining (because yes, that’s a thing), Serious Eats has this great explanation worth checking out.
And there you have it. If you try this crispy dill pickle parmesan chicken—and you should!—let me know what weird and wonderful substitutions you end up with. Odds are, if you’re anything like me, you’ll start inventing excuses to make it again.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 3/4 cup grated parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs
Instructions
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1Slice chicken breasts in half horizontally to create 4 cutlets. Place chicken in a bowl and pour dill pickle juice over to marinate. Cover and refrigerate for at least 30 minutes or up to 2 hours.
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2Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with cooking oil.
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3In a shallow bowl, combine panko breadcrumbs, parmesan cheese, garlic powder, paprika, black pepper, and salt. In another bowl, beat the eggs.
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4Remove chicken from the marinade and pat dry. Dip each piece into the beaten eggs, then press into the panko and parmesan mixture to coat thoroughly.
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5Arrange chicken on the prepared baking sheet. Lightly spray tops with cooking spray. Bake for 20-25 minutes or until golden, crisp, and internal temperature reaches 165°F (74°C).
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6Let rest for 5 minutes before serving. Garnish with extra parmesan or fresh dill if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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