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Crispy Dill Pickle Parmesan Chicken

Juicy chicken breasts brined in tangy dill pickle juice, coated in a crispy panko-parmesan crust, and topped with a creamy homemade dill pickle sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large boneless skinless chicken breasts halved horizontally
  • 1 cup dill pickle juice
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp milk or water
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tsp dried dill weed
  • 0.5 tsp paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.33 cup cooking oil for frying
Creamy Dill Pickle Sauce
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream or plain Greek yogurt
  • 2 tbsp dill pickles finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tsp pickle juice
  • 0.25 tsp garlic powder

Equipment

  • Large Skillet
  • Mixing bowls
  • Meat mallet
  • Wire cooling rack

Method
 

  1. Slice chicken breasts in half horizontally to create 4 cutlets. Pound gently to an even 1/2-inch thickness if necessary.
  2. Place chicken in a bag or dish, cover with 1 cup pickle juice, 1/2 tsp pepper, and 1/2 tsp garlic powder. Refrigerate for 30 minutes to 4 hours.
  3. In a small bowl, whisk together all ingredients for the Creamy Dill Pickle Sauce. Cover and refrigerate until ready to serve.
  4. Set up a breading station with three shallow dishes: 1) flour, 2) eggs whisked with milk, 3) panko, Parmesan, dried dill, paprika, salt, and pepper.
  5. Remove chicken from marinade and pat completely dry with paper towels. Dredge in flour, dip in egg, and press firmly into the panko-parmesan mixture to coat completely.
  6. Heat oil in a large skillet over medium-high heat. Fry chicken cutlets in batches for 3-4 minutes per side until deeply golden and internal temperature reaches 165°F.
  7. Transfer cooked chicken to a wire rack to drain briefly.
  8. Plate the hot chicken, dollop generously with the creamy dill sauce, and garnish with fresh dill and sliced cucumbers or pickles. Serve immediately.

Notes

Do not marinate the chicken longer than 4 hours, as the high acidity of the pickle juice can break down the meat too much and alter the texture.