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Crispy Dill Pickle Parmesan Chicken is showcased in a tempting featured image for the recipe article.
Lady Maria

Crispy Dill Pickle Parmesan Chicken

This recipe delivers crispy chicken with a tangy dill pickle flavor and a savory Parmesan crust. The chicken is brined for tenderness and flavor, then coated in a panko-Parmesan mixture for ultimate crispiness. Serve immediately for the best experience.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into cutlets
  • 1 cup dill pickle juice
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper optional
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh dill
  • 1/2 cup refined coconut oil or avocado oil

Equipment

  • Mixing bowls
  • whisk
  • Shallow dishes (3)
  • large skillet
  • paper towels
  • wire rack
  • meat thermometer
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a bowl, combine the dill pickle juice, salt, sugar, black pepper, and garlic powder.
  2. Add the chicken cutlets and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 8 hours.
  3. Set up three shallow dishes. In the first, combine the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  4. In the second dish, place the beaten eggs.
  5. In the third dish, combine the panko breadcrumbs, Parmesan cheese, and fresh dill.
  6. Remove the chicken from the brine and pat it completely dry with paper towels.
  7. Dredge each cutlet in the flour mixture, shaking off any excess.
  8. Dip it into the beaten eggs, allowing the excess to drip off.
  9. Coat thoroughly in the panko-Parmesan mixture, pressing gently to ensure the breadcrumbs adhere.
  10. Heat the oil in a large skillet over medium-high heat.
  11. Once the oil is hot (it should shimmer), carefully add the breaded chicken cutlets, being careful not to overcrowd the pan.
  12. Cook for 3-4 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  13. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
  14. Serve immediately.

Notes

Patting the chicken dry before breading is crucial for crispiness. Use a thermometer to ensure the oil temperature remains between 325-350°F (160-175°C). Cook in batches to avoid overcrowding the pan. Serve immediately for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the breading will soften over time. Reheat in the oven or air fryer to restore some crispness.