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Crispy Dill Pickle Parmesan Chicken on a wire rack showing a golden panko Parmesan crust with flecks of fresh dill

Crispy Dill Pickle Parmesan Chicken

Juicy baked chicken breasts with a golden panko and Parmesan crust, tangy pickle juice in the egg wash, and finely chopped dill pickles pressed into the coating. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each, pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs beaten
  • 2 tbsp dill pickle juice straight from the jar
  • 1 cup panko breadcrumbs lightly toasted optional for extra crunch
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 cup dill pickles finely chopped
  • cooking spray
  • fresh dill for garnish, optional

Equipment

  • Baking sheet with wire rack
  • Meat mallet
  • 3 shallow dishes for coating
  • Instant read meat thermometer
  • Cooking spray

Method
 

  1. Preheat oven to 400 degrees F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
  2. Pound chicken to 1/2 inch even thickness. Pat completely dry with paper towels to help the coating stick.
  3. Set up three shallow dishes: (1) flour with garlic powder, paprika, salt, and pepper; (2) beaten eggs with pickle juice; (3) panko, Parmesan, and chopped dill pickles.
  4. Dredge each piece in flour, shake off excess. Dip in egg wash, let excess drip off. Press firmly into breadcrumb mixture on both sides.
  5. Place coated chicken on the wire rack with space between pieces. Lightly spray tops with cooking spray.
  6. Bake 22 to 25 minutes, flipping once at 12 minutes. Chicken is done when golden brown and internal temperature reads 165 degrees F on an instant-read thermometer.
  7. Rest on the rack for 5 minutes before cutting. Garnish with fresh dill and serve immediately.

Notes

Pat the chicken completely dry before coating or the flour will not adhere. Do not skip the wire rack - it keeps the bottom crispy. Use an instant-read thermometer to confirm 165F since Parmesan browns quickly and can appear done before the chicken is safe. Air fryer version: 390 degrees F for 16 to 18 minutes, flipping once. For spicier version add a pinch of cayenne to the flour mixture.