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Crispy Dill Pickle Parmesan Chicken

Juicy chicken breasts brined in pickle juice, coated in a crispy panko and Parmesan crust, and topped with a homemade creamy dill pickle sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Brining Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless, skinless chicken breasts
  • 1 cup dill pickle juice from the jar
Breading
  • 0.33 cup mayonnaise for coating
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Creamy Dill Sauce
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream
  • 0.25 cup dill pickles finely diced
  • 1 tbsp fresh dill chopped
  • 1 tbsp pickle juice
  • 0.5 tsp garlic powder

Equipment

  • Large Skillet
  • Shallow dishes for breading
  • Meat thermometer

Method
 

  1. Place chicken breasts in a bag with 1 cup of pickle juice. Marinate in the fridge for 30 minutes to 2 hours.
  2. In a shallow dish, mix panko breadcrumbs, Parmesan cheese, garlic powder, and black pepper.
  3. Remove chicken from brine and pat completely dry. Brush all sides with a thin layer of mayonnaise.
  4. Press the mayo-coated chicken firmly into the panko mixture until fully coated.
  5. Heat oil in a large skillet over medium-high heat. Fry chicken for 5-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  6. While chicken cooks, whisk together all sauce ingredients in a small bowl.
  7. Serve the crispy chicken topped with a generous spoonful of the creamy dill pickle sauce and extra pickle slices.

Notes

Pound the chicken breasts to an even thickness before brining to ensure they cook evenly. Do not marinate for longer than 4 hours or the meat will become mushy.