Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup dill pickle juice (brine)
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Instructions
- Step 1: Place the chicken breasts in a shallow dish or zip-top bag and pour the 1 cup of dill pickle juice over them. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours, to tenderize and infuse flavor.
- Step 2: Prepare the dredging station. In a shallow bowl, whisk the large egg. In a separate shallow dish, combine the Panko breadcrumbs, grated Parmesan cheese, dried dill weed, and garlic powder, mixing thoroughly.
- Step 3: Remove the chicken from the pickle brine (discarding the brine) and lightly pat the pieces dry with paper towels. Dip each chicken breast first into the whisked egg, allowing excess to drip off, and then press firmly into the breadcrumb mixture until fully coated on all sides.
- Step 4: Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the coated chicken breasts into the skillet, ensuring not to crowd the pan. Cook for 5-7 minutes per side.
- Step 5: Continue cooking the chicken until both sides are golden brown and crispy, and the internal temperature reaches 165°F (74°C). Serve immediately, optionally topped with extra fresh dill or sliced dill pickles.
Notes
- To maintain the crispy crust, store any leftovers in an airtight container lined with a paper towel to absorb ambient moisture.
- Avoid the microwave when reheating; use an air fryer or conventional oven set to 350°F (175°C) for 5-8 minutes to restore the perfect crunchy texture.
- Serve this savory, tangy chicken alongside a cool cucumber salad, potato salad, or over a simple bed of crisp butter lettuce dressed with ranch to cut the richness.
- For maximum pickle flavor infusion, use the full four-hour marination time, but always pat the chicken pieces thoroughly dry afterward so the Panko and Parmesan coating adheres flawlessly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American