Can I bake this instead of frying?

Absolutely! For a lighter version, bake the breaded chicken on a parchment-lined baking sheet at 400°F for about 25–30 minutes, flipping halfway through. It still gets deliciously crisp.

Can I use chicken thighs instead of breasts?

Yes — thighs work great! They’re juicier and a little more forgiving if you tend to multitask in the kitchen (guilty as charged).

How do I store leftovers?

Keep leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven or air fryer to bring back that irresistible crunch.

Can I use pickle chips instead of juice?

You can, but the juice really gives that signature tangy flavor — so if you’ve got it, use it!

Crispy Dill Pickle Parmesan Chicken in 6 Easy Steps

Description

This Crispy Dill Pickle Parmesan Chicken is tangy, crunchy, and full of flavor! Juicy chicken breasts are marinated in dill pickle juice, coated in Parmesan breadcrumbs, and fried to golden perfection. Topped with a cool, herby dill sauce, this easy dinner is the perfect mix of comfort and crunch — ready in under an hour!

Ingredients

Scale

4 chicken breasts, boneless and skinless
1 cup dill pickle juice
1 cup seasoned breadcrumbs
½ cup grated Parmesan cheese
2 large eggs
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt and pepper, to taste
Cooking oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, combine the chicken breasts and dill pickle juice. Cover and refrigerate for at least 30 minutes to infuse flavor and tenderness.
Prepare the Breading Station:
- Bowl 1: Mix flour with salt, pepper, and garlic powder.
- Bowl 2: Whisk eggs until smooth.
- Bowl 3: Combine breadcrumbs and Parmesan cheese.
Heat the Oil: Pour enough oil into a large skillet to coat the bottom. Heat over medium until it sizzles when you drop in a breadcrumb.
Coat the Chicken: Remove chicken from the marinade, shake off excess liquid, then dredge in flour, dip in egg, and press into the breadcrumb-Parmesan mix.
Fry the Chicken: Cook for 5–7 minutes per side or until golden brown and internal temperature reaches 165°F (75°C).
Drain & Rest: Transfer to a paper towel–lined plate and let rest for 5–10 minutes before serving.
Serve: Top with creamy dill sauce or your favorite dressing and enjoy!

Notes

For a lighter version, bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
Add a few pickle slices on top for extra tang and crunch.
Store leftovers in an airtight container for up to 3 days; reheat in the oven or air fryer for crispiness.
This recipe pairs beautifully with mashed potatoes, green beans, or a fresh dill salad.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Pan-fried
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 420 kcal
Sugar: 1 g
Sodium: 820 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 165 mg