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A close-up shot showcases the crispy, golden-brown perfection of Dill Pickle Parmesan Chicken, ready to be enjoyed.

Dill Pickle Parmesan Chicken

This recipe combines the tangy flavor of dill pickles with the savory richness of Parmesan cheese for a surprisingly delicious and crispy chicken dish. The chicken is brined in dill pickle brine, breaded with a Parmesan and panko mixture, and pan-fried to golden perfection.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 cup dill pickle brine, divided
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • Optional: Dill pickle slices, for garnish

Equipment

  • Resealable bag or container
  • Shallow dishes
  • large skillet
  • paper towels
  • wire rack
  • Measuring cups
  • Measuring spoons
  • Tongs or spatula

Method
 

  1. Place the chicken breasts in a resealable bag or container.
  2. Pour 1/2 cup of dill pickle brine over the chicken, ensuring it’s fully submerged.
  3. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  4. In a shallow dish, place the flour and season with salt and pepper.
  5. In a second shallow dish, place the beaten eggs.
  6. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, and chopped dill. Mix well.
  7. Remove the chicken from the brine and pat dry with paper towels.
  8. Dredge each chicken breast in the flour, shaking off any excess.
  9. Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
  10. Press the egg-coated chicken into the panko mixture, pressing firmly to ensure the breading adheres.
  11. Heat the olive oil and butter in a large skillet over medium heat.
  12. Carefully place the breaded chicken breasts in the skillet, being careful not to overcrowd the pan.
  13. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the breading is golden brown and crispy.
  14. If the breading is browning too quickly, reduce the heat slightly.
  15. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
  16. Drizzle with the remaining 1/2 cup of dill pickle brine (optional, for extra pickle flavor).
  17. Garnish with dill pickle slices, if desired.
  18. Serve immediately.

Notes

Brining the chicken for longer than 2 hours may result in a mushy texture. Use panko breadcrumbs for the best crispy texture. Reduce the heat if the Parmesan cheese is burning too quickly. Drizzle the extra dill pickle brine sparingly to avoid soggy breading. For extra flavor, add a pinch of garlic powder or onion powder to the breading mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.