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Crispy Dill Pickle Parmesan Chicken

Crispy dill pickle Parmesan chicken on a wire rack with golden panko crust and fresh dill garnish
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A golden, tangy baked chicken recipe coated in panko, Parmesan, and chopped dill pickles. An easy weeknight dinner with a satisfying crunch and bold flavor in every bite.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped dill pickles, patted dry
  • 2 tablespoons pickle juice
  • Cooking spray
  • Fresh dill for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet and coat lightly with cooking spray.
  2. Pound each chicken breast to an even 1/2 inch thickness using a meat mallet. Pat completely dry with paper towels.
  3. In a shallow dish, mix together flour, garlic powder, paprika, salt, and black pepper.
  4. In a second shallow dish, beat the eggs with the pickle juice until combined.
  5. In a third shallow dish, combine the panko breadcrumbs, grated Parmesan, and patted-dry chopped pickles.
  6. Dredge each chicken breast in the flour mixture and shake off the excess. Dip into the egg wash and let extra drip off. Press firmly into the panko mixture on both sides to coat evenly.
  7. Place coated chicken on the prepared wire rack. Spray the tops lightly with cooking spray.
  8. Bake for 20 to 25 minutes, flipping at the 12 to 13 minute mark for even browning, until the coating is deep golden and the internal temperature reaches 165 degrees F.
  9. Let the chicken rest on the rack for 5 minutes before slicing or serving. Garnish with fresh dill if desired.

Notes

  • Pat chopped pickles dry on a paper towel before adding to the panko mixture. This helps the coating stick properly and prevents sliding.
  • Use freshly grated Parmesan from a block. Pre-grated Parmesan with added cellulose does not crisp up the same way.
  • For extra crunch, add 2 extra tablespoons of panko to the coating mixture.
  • For a spicier version, add a pinch of cayenne pepper to the flour mixture.

Nutrition

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