Crispy Dill Pickle Parmesan Chicken is a crunchy and flavorful chicken dish featuring juicy chicken marinated in tangy dill pickle juice and coated in a savory Parmesan breadcrumb crust. Perfect for weeknight dinners or casual gatherings, this recipe delivers bold flavor and satisfying texture in every bite.
Total Time:1 hour 40 minutes
Yield:4 servings
Ingredients
4 boneless skinless chicken breasts or thighs
1 cup dill pickle juice
1 cup breadcrumbs or panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 large eggs
2 tablespoons milk
2 tablespoons chopped fresh dill
Cooking spray or oil for baking
Dill pickle slices for serving
Instructions
Place the chicken in a bowl or zip-top bag and pour the dill pickle juice over it. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, black pepper, and fresh dill.
In another bowl, whisk together the eggs and milk.
Remove the chicken from the marinade and pat dry lightly with paper towels.
Dip each piece of chicken into the egg mixture, then coat thoroughly in the breadcrumb mixture.
Arrange the coated chicken on the prepared baking sheet and lightly spray the tops with cooking spray or drizzle with oil.
Bake for 22–28 minutes, flipping halfway through, until the chicken is crispy and fully cooked with an internal temperature of 165°F (74°C).
Serve hot with dill pickle slices or your favorite dipping sauce.
Notes
Chicken tenders can be used for faster cooking.
Add cayenne pepper for extra heat.
Swap Parmesan for cheddar or mozzarella for a different flavor profile.
Air fry at 400°F (200°C) for an extra crispy coating.
Crushed cornflakes can replace breadcrumbs for added crunch.
Store leftovers in the refrigerator for up to 4 days.
