Dill Pickle Parmesan Chicken is a fun and flavorful twist on classic chicken that combines tangy dill pickles with crispy Parmesan coating. The chicken comes out juicy on the inside and nicely crispy on the outside, with the dill pickle adding a surprising but tasty zing that wakes up your taste buds. It’s a simple dish that feels special without any fuss.
I love making this chicken when I want something different but still easy to prepare. The dill pickle really brightens up the flavor, and the Parmesan adds a lovely crunch that keeps every bite interesting. It’s one of those recipes that my family always asks for again because it’s tasty and a little unexpected.
My favorite way to serve this dish is with a side of roasted veggies or a fresh green salad to balance the bold flavors. Sometimes I even use leftovers in sandwiches or wraps, and it’s just as delicious cold as it is hot. If you’re a fan of dill pickles and crispy chicken, this dish is definitely worth trying in your kitchen!
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless works best for even cooking and easy breading. If you prefer, chicken thighs can be used for a juicier, more flavorful option.
Dill pickle juice & slices: These are what give the dish its unique tang. If you don’t have dill pickles, bread and butter pickles can add a different sweetness. Use fresh dill and pickle juice for the most vibrant flavor.
Panko breadcrumbs & Parmesan cheese: Panko helps create that crisp, airy coating while Parmesan adds nutty richness. For a dairy-free option, skip Parmesan and increase breadcrumbs or add nutritional yeast for flavor.
Buttermilk & eggs: Buttermilk tenderizes the chicken and helps the coating stick. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice as a simple substitute.
How Do You Get That Perfect Crispy Coating Without It Falling Off?
Success lies in the three-step breading process and gentle handling:
- Pat the marinated chicken dry. This helps the coating stick better.
- First coat in seasoned flour to create a dry base.
- Dip into the wet mixture (eggs and buttermilk) to help the breadcrumbs adhere.
- Press the panko-Parmesan mix firmly onto the chicken but don’t pack it too tightly.
- Cook in hot oil over medium heat to ensure crispy golden color and prevent sogginess.
Turn chicken gently with tongs to avoid losing coating. Rest on paper towels to drain excess oil for extra crispness.
Equipment You’ll Need
- Large skillet – perfect for frying the chicken evenly and getting a crispy crust.
- 3 shallow bowls – to set up the flour, egg-buttermilk, and breadcrumb mixtures for easy dredging.
- Tongs – help you flip the chicken gently without breaking the coating.
- Paper towels – great for draining excess oil after frying to keep the crust crispy.
- Meat thermometer – handy to check the chicken’s internal temperature, ensuring it’s safely cooked.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for juicier, more flavorful meat that stays tender after frying.
- Add a teaspoon of smoked paprika or cayenne pepper to the breadcrumb mix for a spicy kick.
- Mix chopped fresh herbs like parsley or chives into the breadcrumb coating for extra freshness.
- For a cheesier twist, sprinkle extra Parmesan on top right after frying while still hot so it melts slightly.
Dill Pickle Parmesan Chicken
Ingredients You’ll Need:
For the Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of dill pickles)
- 1 cup dill pickle slices (plus extra for garnish)
For the Breading:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
For Frying and Sauce:
- Olive oil or vegetable oil for frying
- Sour cream or Greek yogurt (for sauce)
How Much Time Will You Need?
This recipe requires about 1 hour of marinating time, plus 20-30 minutes for preparation and cooking. Total time is around 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
Put the chicken breasts in a large bowl or a sealable bag. Pour the dill pickle juice over the chicken, cover, and put it in the fridge. Let it marinate for at least 1 hour and up to 4 hours to soak in the flavor and stay juicy.
2. Prepare the Breading Stations:
In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. In a second bowl, whisk together the eggs and buttermilk until smooth. In a third bowl, combine the panko breadcrumbs, grated Parmesan cheese, and chopped dill.
3. Bread the Chicken:
Take the chicken out of the marinade and pat it dry with paper towels. First, coat each piece in the flour mixture, shaking off the extra. Then dip the chicken in the egg and buttermilk mix. Lastly, press each piece into the breadcrumb mixture to coat well. Make sure the coating sticks well to the chicken.
4. Cook the Chicken:
Heat enough oil in a large skillet over medium heat to cover the bottom. When the oil is hot, carefully place the chicken pieces in the pan. Cook for about 5-6 minutes on each side until golden brown and crispy. Use a meat thermometer to confirm the inside reaches 165°F (74°C).
5. Drain and Make the Sauce:
Remove the cooked chicken and place on paper towels to drain excess oil. For the sauce, finely chop some dill pickles and mix them with sour cream or Greek yogurt, fresh dill, and a pinch of black pepper.
6. Serve:
Spread the creamy dill pickle sauce over each chicken breast. Top with sliced dill pickles and a sprinkle of fresh dill for a fresh finish. Add your favorite sides like green salad, roasted veggies, or fries and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before marinating. This ensures even cooking and better flavor absorption from the pickle juice.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until slightly thickened before using.
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to maintain the crisp coating, avoiding the microwave to prevent sogginess.
Can I Bake the Chicken Instead of Frying?
Absolutely! 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. This is a healthier alternative to frying.
