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Crispy Dill Pickle Parmesan Chicken

Juicy chicken breasts 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 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large chicken breasts sliced horizontally into 4 cutlets
  • 1 cup dill pickle juice from the jar
  • 1 pinch salt and pepper
Breading Station
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup Panko breadcrumbs
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp dried dill weed
  • 0.5 cup vegetable oil for frying
Creamy Dill Sauce & Toppings
  • 0.5 cup sour cream
  • 2 tbsp mayonnaise
  • 2 tbsp fresh dill chopped
  • 2 tbsp dill pickles finely minced
  • 1 tsp lemon juice
  • 8 slices dill pickles for garnish

Equipment

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

Method
 

  1. Place chicken cutlets in a shallow dish and pour pickle juice over them. Marinate in the fridge for 30 minutes to 4 hours.
  2. Set up 3 shallow bowls: one with flour/salt/pepper, one with beaten eggs, and one with Panko, Parmesan, garlic powder, and dried dill mixed together.
  3. Remove chicken from brine and pat dry with paper towels. Dredge in flour, dip in egg, then press firmly into Panko mixture.
  4. Heat oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through (165°F).
  5. Transfer chicken to a wire rack to drain excess oil.
  6. In a small bowl, mix sour cream, mayo, minced pickles, fresh dill, and lemon juice to create the sauce.
  7. Serve chicken hot, topped generously with creamy sauce and sliced pickles.

Notes

Ensure oil is hot enough before frying to prevent sogginess. Use a thermometer to check oil is around 350°F.