Dill Pickle Parmesan Chicken
Dill Pickle Parmesan Chicken is a fun twist on a classic favorite. The crispy Parmesan coating pairs so well with the tangy dill pickle flavor, giving the chicken a nice…
Tip: save now, cook later.Dill Pickle Parmesan Chicken is a fun twist on a classic favorite. The crispy Parmesan coating pairs so well with the tangy dill pickle flavor, giving the chicken a nice zing that’s both crunchy and juicy. It’s a simple recipe that feels a little special without needing a ton of time or fancy ingredients.
I love making this when I want something a bit different but still comforting. The dill pickle adds such a cool burst of flavor that surprises everyone at the table. I usually toss a little extra dill on top before serving because it gives that fresh touch I can’t resist.
My favorite way to eat this chicken is alongside some roasted veggies or a simple green salad. It’s an easy weeknight meal that feels like a treat but comes together quickly. Plus, it’s always a hit whenever I bring it to a potluck or family dinner—people keep asking for the recipe!
Key Ingredients & Substitutions
Dill pickle juice: This is the star that gives the chicken its tangy punch. If you don’t have dill pickle juice, a mixture of lemon juice and vinegar with a pinch of dill can work as a substitute.
Parmesan cheese: Parmesan adds a salty, nutty flavor and crisp texture. Pecorino Romano is a good swap if you want a bit more sharpness or if Parmesan isn’t available.
Panko breadcrumbs: Panko makes the coating extra crunchy. If you can’t find panko, regular breadcrumbs will do, but the texture will be a little denser. Crushed cornflakes also work great for crispiness.
Buttermilk: It tenderizes the chicken and helps flavors stick. If you don’t have buttermilk, mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Fresh dill: Fresh dill brightens the sauce and garnish. If fresh isn’t on hand, dried dill can be used, but add it sparingly as its flavor is more concentrated.
How Do You Get the Crispy, Flavorful Coating Just Right?
Getting the breading crispy and well-adhered can be tricky. Here’s how I make it work every time:
- Start with a good marinade to add moisture and flavor, then pat the chicken lightly before breading—it helps the coating stick better.
- Use a three-step breading: flour first, then egg wash, then the breadcrumb-Parmesan mix. This creates a thick and even crust.
- Press the breadcrumbs gently onto the chicken to help them stick without falling off in the pan.
- Heat the oil properly before frying; too cool and the coating gets soggy, too hot and it burns. A medium-high heat is usually perfect.
- Cook chicken without moving it too much so it forms a crust before flipping.
These steps ensure a golden, crunchy crust that’s bursting with flavor every time!
Equipment You’ll Need
- Large mixing bowls – perfect for marinating chicken and mixing sauces without mess.
- Shallow dishes – make breading easier by keeping your flour and crumbs organized.
- Sharp meat mallet or rolling pin – helps pound chicken evenly for quick, even cooking.
- Heavy skillet or frying pan – ideal for frying chicken to crispy perfection without sticking.
- Paper towels – to absorb excess oil from fried chicken for a less greasy result.
- Tongs – safe and easy to turn the chicken while frying without breaking the crust.
Flavor Variations & Add-Ins
- Try using turkey cutlets instead of chicken for a leaner protein that still crisps nicely.
- Add shredded sharp cheddar to the breadcrumb mix for a cheesy twist with extra flavor.
- Mix in chopped fresh chives or green onions to the dill sauce for a mild oniony kick.
- Swap dill pickles with spicy pickled jalapeños if you like a bit of heat in your dish.
Dill Pickle Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts, butterflied and pounded to even thickness
- 1 cup dill pickle juice
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 large eggs
- 1/4 cup vegetable oil (for frying)
For the Dill Pickle Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon chopped fresh dill, plus extra for garnish
- 1/4 cup sliced dill pickles, plus extra for garnish
How Much Time Will You Need?
Prepare to spend about 1 hour marinating the chicken, plus 20 minutes for breading and cooking. The overall time is around 1 hour and 20 minutes, making this a manageable and flavorful meal for a weeknight or weekend dinner.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the dill pickle juice and buttermilk. Add the butterflied chicken breasts, cover, and refrigerate for at least 1 hour (or up to 4 hours). This helps to tenderize the chicken and infuse it with tangy pickle flavor.
2. Prepare the Breading:
In a shallow dish, mix together flour, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper. In a separate bowl, beat the eggs lightly. These will be used to coat the chicken for a crispy crust.
3. Bread the Chicken:
Take each piece of chicken from the marinade, letting excess drip off. Dip it into the flour mixture, then the beaten eggs, and back into the flour mixture. Press gently so the coating sticks well and evenly.
4. Cook the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, cook the chicken breasts for about 4-5 minutes on each side until golden brown and crispy. Check that the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
5. Make the Dill Pickle Sauce:
Mix together mayonnaise, sour cream, chopped dill, and some pickle juice (start with 1-2 tablespoons) in a small bowl. Stir until smooth and creamy. Adjust salt and pepper to taste.
6. Assemble and Serve:
Pour some dill pickle sauce onto your plate, place the cooked chicken on top, then spoon extra sauce over the chicken. Garnish with sliced dill pickles and fresh dill for a bright finish.
7. Enjoy!
Serve immediately with sides like roasted vegetables or a crisp green salad. The crispy Parmesan coating paired with tangy dill pickle flavor and creamy sauce makes for a delicious meal that everyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts but be sure to thaw them fully in the refrigerator overnight before marinating. This ensures even cooking and proper absorption of the marinade flavors.
Can I Bake Instead of Frying the Chicken?
Absolutely! For a lighter version, bake the breaded chicken at 400°F (200°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through until golden and cooked through.
How Should I Store Leftovers?
Store any leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in the oven to keep the crust crispy, and stir the sauce before serving.
What Can I Serve with Dill Pickle Parmesan Chicken?
This dish pairs beautifully with roasted vegetables, mashed potatoes, steamed green beans, or a simple fresh salad to balance the rich and tangy flavors.
