Description
Juicy, tangy, and ultra crispy, this Crispy Dill Pickle Parmesan Chicken delivers a bold bite with a cheesy crust. Marinated in dill pickle juice and coated in seasoned Parmesan and panko, it’s perfect for dinner, sandwiches, or meal prep.
Ingredients
2 large boneless skinless chicken breasts (halved into 4 cutlets)
1 cup dill pickle juice
1 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large eggs
1/4 cup all-purpose flour
2 tablespoons olive oil
Instructions
1. Place chicken cutlets in a bowl or zip-top bag with dill pickle juice. Refrigerate for at least 1 hour.
2. Prepare three shallow bowls: one with beaten eggs, one with flour, and one with a mix of Parmesan, panko, garlic powder, onion powder, paprika, pepper, and salt.
3. Pat chicken dry, dredge in flour, dip in egg, then press into Parmesan coating.
4. Heat olive oil in skillet over medium. Fry cutlets 3–4 minutes per side until golden and cooked through.
5. Let rest on paper towel-lined plate. Serve hot or store once cooled.
Notes
Marinate at least 1 hour for best flavor and tenderness.
Pat chicken dry before breading to help coating stick.
Air fryer or oven baking works too—just adjust time and temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 380
- Sugar: 0g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 150mg
Keywords: Dill pickle chicken, Parmesan crusted chicken, crispy chicken, dinner recipe