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Crispy Dill Pickle Parmesan Chicken

Juicy chicken cutlets marinated in pickle brine, coated in a crispy parmesan-panko crust, and topped with a creamy dill sauce and pickle slices.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large chicken breasts sliced into 4 cutlets
  • 1 cup pickle juice from jar
  • 0.5 cup milk
Breading
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 0.5 tsp black pepper
  • 1 cup frying oil vegetable or canola
Creamy Dill Topping
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 tbsp fresh dill chopped
  • 1 tbsp pickle juice
  • 1 clove garlic minced
  • 8 slices dill pickles chips

Equipment

  • Large Skillet
  • 3 Shallow Bowls
  • Wire rack
  • Whisk

Method
 

  1. Slice chicken breasts horizontally to make 4 thin cutlets. Place in a shallow dish and cover with 1 cup pickle juice. Marinate in fridge for 30 mins to 2 hours.
  2. Prepare 3 bowls: Flour in the first; eggs whisked with milk in the second; Panko, Parmesan, and spices mixed in the third.
  3. Remove chicken from brine and pat dry. Dredge in flour, dip in egg wash, then press firmly into crumb mixture to coat.
  4. Heat oil in a large skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden brown and cooked through (165°F).
  5. While chicken rests on a wire rack, whisk together sour cream, mayo, fresh dill, minced garlic, and 1 tbsp pickle juice.
  6. Serve chicken hot, topped with a dollop of creamy sauce and pickle slices.

Notes

For a spicy version, add cayenne pepper to the flour.