Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Crispy Dill Pickle Parmesan Chicken – Better than takeout! After making this many times, I’ve perfected the golden, crispy coating with a tangy dill pickle kick. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Grilled Tuna Steak with Fresh Mango Avocado Salsa and Easy Grilled Shrimp and Avocado Bowl.

What You'll Need for Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 cup dill pickle juice
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

1. Step 1: Pour dill pickle juice into a shallow dish. Add chicken breasts and let them soak for 15 minutes.
2. Step 2: In another shallow dish, combine flour, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Step 3: Remove chicken from pickle juice, allowing excess to drip off. Coat each chicken breast in the flour mixture, pressing gently to adhere. Shake off excess.
4. Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, add chicken and cook until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Storing & Reheating Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The flour mixture can be prepared up to 1 day ahead and stored in an airtight container at room temperature.

Freezing Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F. Place chicken on a baking sheet and reheat for 15-20 minutes, or until heated through. Microwave: Microwave individual pieces for 1-2 minutes, or until heated through. Be careful, as the coating may become soggy.

Recipe Notes

• Chef tip: For a spicy kick, add 1/2 tsp cayenne pepper to the flour mixture.
• Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
• Make-ahead: The make-ahead tips are listed in the Storage section.
• Scaling: This recipe can easily be doubled or tripled to serve more people.
• Troubleshooting: If the chicken coating is not crispy, try increasing the heat to medium-high and cooking for a shorter time, or using less oil.

Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

2 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup dill pickle juice
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• Vegetable oil, for frying

Seasonings

• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Step 1: Pour dill pickle juice into a shallow dish. Add chicken breasts and let them soak for 15 minutes.
2. Step 2: In another shallow dish, combine flour, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Step 3: Remove chicken from pickle juice, allowing excess to drip off. Coat each chicken breast in the flour mixture, pressing gently to adhere. Shake off excess.
4. Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, add chicken and cook until golden brown and crispy, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Notes

• Chef tip: For a spicy kick, add 1/2 tsp cayenne pepper to the flour mixture.
• Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for a more flavorful dish.
• Make-ahead: The make-ahead tips are listed in the Storage section.
• Scaling: This recipe can easily be doubled or tripled to serve more people.
• Troubleshooting: If the chicken coating is not crispy, try increasing the heat to medium-high and cooking for a shorter time, or using less oil.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Preheat oven to 350°F. Place chicken on a baking sheet and reheat for 15-20 minutes, or until heated through.
• Microwave reheat: Microwave individual pieces for 1-2 minutes, or until heated through. Be careful, as the coating may become soggy.
• Make ahead: The flour mixture can be prepared up to 1 day ahead and stored in an airtight container at room temperature.

Nutrition Per Serving

• Calories: 620
• Protein: 52g
• Fat: 24g
• Carbs: 38g
• Fiber: 2g
• Sugar: 2g
• Sodium: 1600mg
• Cholesterol: 135mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Dill Pickle Parmesan Chicken – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Dill Pickle Parmesan Chicken – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!