Description
A flavorful and easy-to-make chicken recipe featuring a crispy parmesan and panko crust with a tangy dill pickle kick. Perfect for quick weeknight dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb / 450g)
- ¼ cup dill pickle juice (60 ml)
- 1 cup panko breadcrumbs (90 g), preferably Japanese-style
- ½ cup grated Parmesan cheese (50 g), freshly grated
- ½ cup all-purpose flour (60 g)
- 2 large eggs
- 1 tbsp fresh chopped dill weed or 1 tsp dried dill weed
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Olive oil or avocado oil for frying
Instructions
- Slice each chicken breast horizontally if thick to about ½ inch thick pieces. Pat dry with paper towels.
- In a shallow bowl, whisk together eggs and dill pickle juice until smooth. Add a pinch of salt and pepper.
- In another shallow bowl, combine panko breadcrumbs, grated Parmesan, dill weed, garlic powder, onion powder, salt, and pepper.
- Lightly coat each chicken piece in flour, shaking off excess. Dip into the egg and pickle juice mixture.
- Press chicken firmly into the panko-Parmesan mixture, covering all sides.
- Heat about 2 tablespoons of oil in a skillet over medium heat until shimmering hot.
- Add chicken pieces without crowding the pan; cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate lined with paper towels to drain excess oil. Let rest for 2 minutes before serving.
Notes
- Serve with your favorite dipping sauce.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Crispy Dill Pickle Parmesan Chicken