Description
Crispy dill pickle parmesan chicken is a flavorful and easy weeknight dinner that combines the tangy crunch of dill pickles with a savory parmesan coating, transforming ordinary chicken into something extraordinary.
Ingredients
4 pieces Boneless, skinless chicken breasts (about 6 oz each)
2 cups Dill pickle juice
1 cup Dill pickles, finely chopped
1 cup Grated parmesan cheese
1½ cups Panko breadcrumbs
½ cup All-purpose flour
2 large Eggs
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 tablespoon Dried dill
½ teaspoon Black pepper
As needed Olive oil or cooking spray
Instructions
- Step 1: Start by brining your chicken. Place the chicken breasts in a large zip-top bag or bowl. Pour the dill pickle juice over them, ensuring they're completely submerged. Refrigerate for at least 2 hours, though overnight works even better
- Step 2: Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil. Lightly coat it with cooking spray
- Step 3: Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs until well combined. In the third dish, mix the panko breadcrumbs, grated parmesan, chopped pickles, garlic powder, onion powder, dried dill, and black pepper
- Step 4: Remove the chicken from the pickle brine and pat it completely dry with paper towels
- Step 5: Bread each piece of chicken using this method: First, dredge it in flour, shaking off excess. Next, dip it in the beaten eggs, letting extra drip off. Finally, press it firmly into the parmesan-pickle mixture, coating both sides generously
- Step 6: Arrange the breaded chicken on your prepared baking sheet, leaving space between each piece. Lightly spray the tops with cooking spray or drizzle with olive oil
- Step 7: Bake for 25-30 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F and the coating turns golden brown and crispy. Let it rest for 5 minutes before serving
Notes
For a gluten-free version, swap regular panko for gluten-free breadcrumbs and use almond flour instead of all-purpose flour.
You can also experiment with different pickle varieties for varied flavors.
- Prep Time: 20 mins
- Cook Time: 25-30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 425 kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 165mg