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The Best Crispy Dill Pickle Parmesan Chicken

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This Crispy Dill Pickle Parmesan Chicken is marinated in pickle juice for a tangy kick, then coated in a crunchy Parmesan-panko crust and baked or pan-fried to golden perfection. It’s juicy, bold, and irresistibly crispy.

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • 1 cup dill pickle juice (from a jar)
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Olive oil or cooking spray (for baking or pan-frying)
  • Fresh dill or parsley (optional, for garnish)

Instructions

  1. Place chicken in a bowl or bag and pour in dill pickle juice. Cover and marinate in the fridge for 1–8 hours.
  2. Preheat oven to 400°F (200°C) if baking. Line a baking sheet with parchment and set a wire rack on top.
  3. Remove chicken from marinade and pat dry. Season both sides with garlic powder, paprika, salt, and pepper.
  4. In one bowl, place beaten eggs. In another, mix panko breadcrumbs and Parmesan cheese.
  5. Dip each piece of chicken into the eggs, then press into the breadcrumb-Parmesan mixture to coat evenly.
  6. To bake: Place coated chicken on the wire rack, spray with olive oil, and bake for 20–25 minutes, flipping halfway, until golden and cooked through.
  7. To pan-fry: Heat oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side until crispy and fully cooked.
  8. Let rest for a few minutes, garnish with herbs if desired, and serve.

Notes

  • Don’t marinate for more than 8 hours to avoid mushy chicken.
  • Use chicken thighs for a juicier option—adjust cook time if thicker.
  • For spice, add cayenne to the seasoning or use spicy pickle juice.
  • Use gluten-free panko for a gluten-free version.
  • Great for sandwiches, salads, and wraps.

Nutrition

Find it online: https://cookedbymaya.com/the-best-crispy-dill-pickle-parmesan-chicken/