Crunchy Parmesan Chicken with Tangy Dill Pickle Flavor

This dish works beautifully for weeknight dinners, game-day platters, or even sliced over a fresh salad. Let’s get cooking!

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🛒 Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or 6 chicken thighs)
• 1 cup dill pickle juice (from the jar)
• ½ cup finely chopped dill pickles
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Crunchy Parmesan Coating

• 1 cup freshly grated Parmesan cheese
• 1 cup panko breadcrumbs
• ½ cup regular breadcrumbs
• 1 teaspoon dried dill
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 2 eggs, beaten

Optional Dill Pickle Sauce (Highly Recommended!)

• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon pickle juice
• 1 tablespoon fresh chopped dill
• Black pepper to taste

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👩‍🍳 Instructions & Method

Step 1: Marinate the Chicken

1. In a bowl, combine pickle juice and buttermilk.
2. Add chicken, ensuring it’s fully submerged.
3. Cover and refrigerate for at least 2 hours (overnight for maximum flavor).

This brine tenderizes the chicken while infusing that signature tangy pickle flavor.

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Step 2: Prepare the Coating

1. In a shallow dish, mix:
   • Parmesan
   • Panko
   • Regular breadcrumbs
   • Dried dill
   • Paprika
   • Garlic powder
2. In another bowl, beat the eggs.

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Step 3: Bread the Chicken

1. Remove chicken from marinade and pat lightly (don’t wipe it dry completely).
2. Dip into beaten eggs.
3. Press firmly into the Parmesan breadcrumb mixture.
4. Repeat pressing to ensure a thick, crunchy coating.

For extra crunch, let the breaded chicken rest 10–15 minutes before cooking.

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🔥 Cooking Methods

🥘 Oven-Baked (Healthier Option)

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease.
3. Place chicken on the sheet and spray lightly with cooking oil.
4. Bake 22–28 minutes, or until internal temperature reaches 165°F (74°C).
5. Broil for 2–3 minutes at the end for extra crispiness.

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🍳 Pan-Fried (Extra Crispy)

1. Heat ½ inch oil in a skillet over medium heat.
2. Cook chicken 4–5 minutes per side until golden brown.
3. Transfer to a rack and finish in a 375°F oven for 10–15 minutes if needed.

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🌬️ Air Fryer (Fast & Crispy)

1. Preheat air fryer to 380°F.
2. Lightly spray chicken with oil.
3. Cook 12–15 minutes, flipping halfway.
4. Ensure internal temperature reaches 165°F.

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🥣 Make the Dill Pickle Sauce

1. Combine mayonnaise, mustard, pickles, pickle juice, dill, and pepper.
2. Chill for at least 20 minutes before serving.

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🍽️ Serving Suggestions

• Serve with roasted potatoes or fries
• Pair with a crisp garden salad
• Slice into wraps or sandwiches
• Add extra pickles on top for a bold finish

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💡 Pro Tips

• Freshly grated Parmesan melts and crisps better than pre-shredded.
• Don’t skip the resting step before cooking — it helps the coating stick.
• For spicy lovers, add cayenne pepper or hot sauce to the marinade.
• Use thin-cut chicken breasts for even cooking.

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