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Crispy Dill Pickle Parmesan Chicken

Juicy chicken cutlets brined in pickle juice, coated in a crispy Parmesan-Panko crust, and topped with a creamy dill pickle sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Brine
  • 2 large chicken breasts halved into cutlets
  • 1 cup dill pickle juice
  • 1 tsp garlic powder
Breading
  • 0.5 cup flour all-purpose
  • 2 eggs beaten
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 1 tsp dried dill
Creamy Dill Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp pickles finely chopped

Equipment

  • Large Skillet
  • Shallow Bowls for dredging
  • Meat Mallet
  • Wire rack

Method
 

  1. Slice chicken breasts horizontally into thin cutlets. Place in a bowl with pickle juice and 1 tsp garlic powder. Brine in fridge for 30 mins to 4 hours.
  2. Prepare 3 bowls: Flour in one; beaten eggs in second; mixture of Panko, Parmesan, dried dill, and spices in third.
  3. Remove chicken from brine. Dredge in flour, dip in egg, and press firmly into Panko mixture to coat.
  4. Heat oil in a skillet over medium-high heat. Fry chicken 3-4 minutes per side until golden and internal temp hits 165°F.
  5. Whisk mayonnaise, sour cream, chopped pickles, fresh dill, and lemon juice in a small bowl to make the sauce.
  6. Top hot chicken with sauce, sliced pickles, and fresh dill. Serve immediately.

Notes

For an air fryer version, cook at 400°F for 10-12 minutes, spraying generously with oil spray.