Crispy Dill Pickle Parmesan Chicken
Crispy Dill Pickle Parmesan Chicken is the ultimate comfort food. After making this many times, I’ve discovered the trick to a crispy, golden crust is to coat the chicken in a mixture of crushed dill pickles and Parmesan cheese. The result is a tangy, creamy chicken dish that’s cozy and comforting. If you love crispy chicken, you’ll love this recipe. It’s perfect for a quick dinner and pairs well with my Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe. If you love recipes like this, you’ll also enjoy Easy Garlic Butter Steak Bites with Potatoes Crockpot Recipe and Creamy Pistachio Baklava Cheesecake Recipe.
Why This Crispy Dill Pickle Parmesan Chicken Is Pure Comfort
- Crispy golden crust
- Tangy, creamy sauce
- Better than takeout
- Quick and easy
What You'll Need for Crispy Dill Pickle Parmesan Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Dill pickles
- Parmesan cheese
- All-purpose flour
- Eggs
- Breadcrumbs
- Salt
- Pepper
- Garlic powder
- Paprika
- Italian seasoning
- Mayonnaise
- Sour cream
- Chicken broth
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Dill pickles: Use the juice for the sauce.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of crushing pickles. → See on Amazon
- Cast iron skillet — Gives the best crispy crust. → See on Amazon
How to Make Crispy Dill Pickle Parmesan Chicken
- Prepare the chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- Crush the pickles: Pulse dill pickles in a food processor until finely chopped. Mix with Parmesan cheese, flour, and Italian seasoning.
- Bread the chicken: Dip chicken in beaten eggs, then coat in the pickle mixture. Finally, coat in breadcrumbs.
- Cook the chicken: Fry chicken in hot oil until golden and crispy. Drain on paper towels.
- Make the sauce: Mix mayonnaise, sour cream, pickle juice, and chicken broth. Season with salt and pepper.
- Serve: Top chicken with sauce, fresh parsley, and lemon wedges.
Cook's Tips for Perfect Crispy Dill Pickle Parmesan Chicken
- Common mistake and fix: Don't overcrowd the pan when frying the chicken. Cook in batches if necessary to maintain a hot oil temperature. This prevents the chicken from becoming soggy.
- Substitution tip: No dill pickles? You can use sweet pickles or even pickle relish in a pinch.
- Make-ahead tip: The chicken can be breaded and stored in the refrigerator for up to 24 hours before cooking.
Storing & Reheating Crispy Dill Pickle Parmesan Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the refrigerator for up to 3 days. Make-ahead tip: The chicken can be breaded and stored in the refrigerator for up to 24 hours before cooking.
Freezing Crispy Dill Pickle Parmesan Chicken
Freeze cooked chicken for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a meat mallet to pound the chicken to an even thickness for even cooking.
- Best substitution: No dill pickles? You can use sweet pickles or even pickle relish in a pinch.
- Make-ahead: The chicken can be breaded and stored in the refrigerator for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the chicken is not crispy, it may not have been cooked at a high enough temperature or for long enough. Try increasing the heat or cooking time.
Want to level up this recipe?
Deep fryer — Safely fries chicken to a perfect crispy texture. Pays for itself vs takeout. → Check price on Amazon
Crispy Dill Pickle Parmesan Chicken
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Dill pickles
- Parmesan cheese
- All-purpose flour
- Eggs
- Breadcrumbs
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Italian seasoning
- Mayonnaise
- Sour cream
- Chicken broth
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Prepare the chicken: Pound chicken breasts to even thickness. Season with salt, pepper, garlic powder, and paprika.
- Crush the pickles: Pulse dill pickles in a food processor until finely chopped. Mix with Parmesan cheese, flour, and Italian seasoning.
- Bread the chicken: Dip chicken in beaten eggs, then coat in the pickle mixture. Finally, coat in breadcrumbs.
- Cook the chicken: Fry chicken in hot oil until golden and crispy. Drain on paper towels.
- Make the sauce: Mix mayonnaise, sour cream, pickle juice, and chicken broth. Season with salt and pepper.
- Serve: Top chicken with sauce, fresh parsley, and lemon wedges.
Notes
- Chef tip: Use a meat mallet to pound the chicken to an even thickness for even cooking.
- Best substitution: No dill pickles? You can use sweet pickles or even pickle relish in a pinch.
- Make-ahead: The chicken can be breaded and stored in the refrigerator for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If the chicken is not crispy, it may not have been cooked at a high enough temperature or for long enough. Try increasing the heat or cooking time.
Storage
- Fridge: Store leftovers in the refrigerator for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The chicken can be breaded and stored in the refrigerator for up to 24 hours before cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbs: 20g
- Fiber: 1g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Parmesan Chicken FAQs
Yes, the chicken can be breaded and stored in the refrigerator for up to 24 hours before cooking.
The chicken may have been overcrowded in the pan, causing the oil temperature to drop and the chicken to become soggy. Cook in batches if necessary to maintain a hot oil temperature.
Yes, freeze cooked chicken for up to 2 months. Thaw before reheating.
Yes, cook at 400°F for 15-20 minutes, flipping halfway through.
Yes, this homemade version is crispier, fresher, and less expensive than takeout. Plus, you can customize it to your liking.
A Warm Final Note
I can’t wait for you to try Crispy Dill Pickle Parmesan Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
