Dill Pickle Parmesan Chicken is a fun twist on classic chicken that brings together tangy, bright dill pickle flavors with the crispy, cheesy goodness of parmesan. The chicken stays juicy inside with a crunchy coating that’s full of flavor thanks to the dill pickle seasoning mixed right into the crust. It’s a dish that feels both familiar and exciting in every bite.
I love making this when I want something easy but different. The dill pickle adds just the right zing without being overpowering, and the parmesan gives a nice, salty crunch that keeps you coming back for more. I often serve this with a simple side of roasted veggies or a fresh salad—I find those choices help balance out the tangy chicken perfectly.
One of my favorite things about this recipe is how quickly it comes together, making it a great choice for weeknight dinners. Plus, it’s a guaranteed crowd-pleaser! I always get asked for the recipe afterward because the combination of flavors is unexpected but so satisfying. If you’re curious about new ways to enjoy chicken, this is a great place to start.
Key Ingredients & Substitutions
Chicken breasts: Flattening the chicken helps it cook evenly and stay juicy. You can use chicken thighs if you prefer a richer taste, but cooking time may vary.
Dill pickle juice & pickles: This gives the dish its tangy punch. If you don’t have dill pickle juice, a splash of lemon juice or vinegar mixed with dill can work in a pinch.
Panko breadcrumbs & Parmesan: Panko ensures a light, crispy crust, and Parmesan adds a salty, cheesy flavor. For a gluten-free version, use gluten-free panko or crushed cornflakes and a dairy-free cheese alternative.
Buttermilk: It tenderizes the chicken and balances flavors. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Dill and seasonings: Fresh dill boosts freshness in both the breading and sauce. If unavailable, dried dill works fine; just use a bit less.
How Can You Get a Crispy, Golden Chicken Crust Every Time?
Getting that perfect crunchy coating is all about layering and frying at the right temperature.
- Pat chicken dry before breading so the coating sticks well.
- Use three steps: flour first, then egg, then breadcrumbs. This triple-dip locks the crust on.
- Press the breadcrumbs firmly onto the chicken but don’t pack too tight.
- Heat oil until it’s shimmering but not smoking (around medium heat). Too hot burns the crust; too low makes it soggy.
- Cook chicken for about 4-5 minutes per side—don’t move it too much to keep the crust intact.
- Finish by draining on paper towels to avoid greasy chicken.
Equipment You’ll Need
- Large mixing bowls – perfect for marinating the chicken and preparing the breading station.
- Meat mallet or rolling pin – helps flatten the chicken for even cooking.
- Large skillet or frying pan – ideal for frying the chicken to a crispy golden brown.
- Thermometer – handy to check the chicken’s internal temperature for safe cooking.
- Paper towels – great for draining excess oil after frying to keep chicken crisp.
Flavor Variations & Add-Ins
- Try using cooked bacon bits in the breadcrumb mix for a smoky, salty twist.
- Swap chicken breasts for pork cutlets for a similar texture with a different flavor profile.
- Add some cayenne pepper or smoked paprika to the breadcrumb mix for a spicy kick.
- Mix shredded cheddar cheese with Parmesan in the crust for a richer cheesy flavor.
Dill Pickle Parmesan Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from the pickle jar)
- 1 cup buttermilk
- 1 ½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- Salt and pepper, to taste
- 2 large eggs
- ¼ cup all-purpose flour
- Cooking oil (vegetable or canola oil), for frying
For the Dill Pickle Sauce:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp dill pickle juice
- 2 tbsp chopped fresh dill
- ½ cup diced dill pickles (plus extra slices for garnish)
- 1 tsp Dijon mustard
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 1 hour and 20 minutes in total. You’ll spend about 10 minutes prepping the ingredients, then marinate the chicken for at least 1 hour to let it soak up the flavors. Cooking and assembling will take another 10-15 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
Gently flatten the chicken breasts to about ½ inch thickness by lightly pounding them between two sheets of plastic wrap. In a large bowl, mix together the dill pickle juice and buttermilk. Place the chicken in the bowl and let it marinate in the fridge for at least 1 hour (or up to 4 hours if you have time).
2. Prepare the Breading Station:
In a shallow dish, combine the panko breadcrumbs, grated Parmesan, garlic powder, onion powder, dried dill, salt, and pepper. In another bowl, whisk the eggs. Place the flour in a third dish. This setup will help you coat the chicken evenly.
3. Bread the Chicken:
Take the chicken out of the marinade, allowing the extra liquid to drip off. Dredge each piece in the flour, then dip it in the beaten eggs, and finally coat it well with the breadcrumb mixture. Press lightly so the coating sticks well.
4. Cook the Chicken:
Pour enough oil into a large skillet to cover the bottom by about ¼ inch. Heat over medium heat until shimmering. Fry the chicken for 4-5 minutes on each side until golden and crispy. Use a food thermometer to check the inside reaches 165°F (74°C). Place cooked chicken on paper towels to soak up any extra oil.
5. Make the Dill Pickle Sauce:
In a small bowl, stir together mayonnaise, sour cream, dill pickle juice, chopped dill, diced pickles, Dijon mustard, and salt and pepper. Mix well until creamy and flavorful.
6. Serve:
Arrange the crispy chicken on plates or a serving platter. Spoon the dill pickle sauce generously over the top. Garnish with extra pickle slices and fresh dill sprigs for a fresh look. Serve right away for the best crunch and flavor!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before marinating. Pat them dry with paper towels before starting the breading process to help the coating stick better.
Can I Bake the Chicken Instead of Frying It?
Absolutely! For a healthier option, bake the breaded chicken on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway through until golden and cooked through.
How Long Will Leftover Dill Pickle Parmesan Chicken Stay Fresh?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, but keep in mind the crust may lose some crispness.
What Are Good Side Dishes to Serve with This Chicken?
It pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad to balance the tangy and crispy flavors.
