Description
Crispy, golden-brown chicken cutlets coated with tangy dill pickle juice and savory Parmesan breadcrumbs. This Crispy Dill Pickle Parmesan Chicken is juicy, crunchy, and packed with zesty flavor — a fun twist on classic fried chicken.
Ingredients
- 2 boneless, skinless chicken breasts (butterflied and halved)
- 1 cup dill pickle juice (from the jar)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 tbsp olive oil (for pan-frying)
- Chopped dill or parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- Place chicken cutlets in a shallow dish and pour dill pickle juice over them. Cover and marinate in the refrigerator for at least 1 hour (up to 6 hours for more flavor).
- Remove chicken from the pickle juice and pat dry with paper towels.
- Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, garlic powder, onion powder, paprika, and black pepper.
- Dredge each piece of chicken first in flour, then in egg, and finally in the Parmesan breadcrumb mixture, pressing gently to coat well.
- Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets for 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F).
- Transfer to a wire rack or paper towel–lined plate to drain excess oil.
- Garnish with chopped dill or parsley and serve with lemon wedges on the side.
Notes
- For a lighter version, bake at 400°F (200°C) for 18–20 minutes, flipping halfway through, or air fry at 390°F (200°C) for 10–12 minutes.
- Marinating in pickle juice adds tangy flavor and helps tenderize the chicken.
- Use freshly grated Parmesan for the crispiest coating.
- Pairs perfectly with roasted potatoes, coleslaw, or a simple green salad.
- Prep Time: 15 mins (plus 1 hr marinating)
- Cook Time: 10 mins
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American