Description
The unexpected chicken recipe that combines tangy dill pickles with crispy parmesan coating for the most addictive dinner you’ll make this week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup dill pickle juice (from jar)
- 1 cup finely chopped dill pickles (about 4–5 medium pickles)
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 3 tablespoons olive oil or vegetable oil for frying
Instructions
- Pound chicken breasts to even 1/2-inch thickness, place in shallow dish, cover with pickle juice, and refrigerate 2+ hours or overnight.
- Set up breading station: Dish 1: mix flour, half the garlic powder, salt and pepper. Dish 2: whisk eggs and dijon mustard. Dish 3: combine panko, chopped pickles, parmesan, remaining garlic powder, dried dill, black pepper, and cayenne.
- Remove chicken from brine, pat dry. Dredge in flour mixture, dip in egg mixture, then press firmly into panko-pickle mixture. Let rest 5-10 minutes on wire rack.
- Heat oil in large skillet over medium heat. Cook chicken 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer to wire rack and rest 5 minutes before serving. Garnish with fresh dill, pickle slices, and additional parmesan if desired.