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Close up of golden-brown breaded chicken breast sliced to show juicy white meat. (Dill Pickle Parmesan Chicken)

Dill Pickle Parmesan Chicken: The Ultimate Crispy Panko Crust Recipe

This Dill Pickle Parmesan Chicken features a craggy panko parmesan crust infused with dried dill. Brined in pickle juice for juicy white meat and finished with fresh dill and ridged pickles for a viral-worthy dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Dill Pickle Parmesan Chicken Ingredients
  • 1.5 lbs Chicken Breasts Boneless, skinless (680g)
  • 1 cup Dill Pickle Juice 240ml, for brining
  • 1.5 cups Panko Breadcrumbs 90g
  • 0.5 cup Parmesan Cheese 45g, finely grated
  • 2 tbsp Dried Dill Flakes 8g
  • 3 pieces Ridged Dill Pickles Sliced rounds for garnish
  • 1 sprig Fresh Dill Feathery bright green sprigs

Equipment

  • 1 Large Skillet Cast iron or non-stick
  • 1 Instant-Read Thermometer To ensure 165F internal temp

Method
 

Preparation
  1. Submerge chicken in 1 cup (240ml) pickle juice for 30-60 minutes.
  2. Coat chicken in flour, then dip in an egg wash mixed with 2 tbsp pickle juice.
  3. Press firmly into the panko, parmesan, and dried dill flakes mixture until a craggy crust forms.
  4. Pan-fry in oil over medium-high heat for 4 minutes per side until golden-brown and internal temp is 165°F (74°C).
  5. Slice to reveal juicy white meat and top with 3 ridged pickle rounds and fresh dill sprigs.

Notes

Do not over-brine or the meat will get mushy.
Use an air fryer at 400°F (200°C) for a healthier alternative.