Crispy Dill Pickle Parmesan Chicken: The Fried Chicken Recipe You’ll Be Craving Weekly

If you’ve ever thought, “What if fried chicken and dill pickles had a delicious baby?” — well, meet your new obsession: Crispy Dill Pickle Parmesan Chicken. This recipe takes your classic fried chicken recipe and gives it a tangy, crave-worthy twist. We’re talking juicy, pickle-brined chicken wrapped in a crispy, cheesy, golden crust that crunches like a dream with every bite.

This dish isn’t just for the weekend chef—it’s perfect for anyone juggling work, family, or that endless pile of laundry (I see you!). It’s a total weeknight win: easy to make, packed with flavor, and guaranteed to please even the pickiest eaters at your table.

Plus, let’s be honest—anything brined in pickle juice has a certain magic to it. It’s tangy, it’s flavorful, and it tenderizes the chicken like it just came out of a five-star kitchen. Get ready to fry up something that’s equal parts comfort and creativity—just the way I love to cook here at YumtasticRecipes.

Why You’ll Love This Crispy Dill Pickle Parmesan Chicken

There’s something undeniably addictive about this Parmesan-crusted chicken. It’s perfectly crunchy outside, juicy inside, and infused with that iconic dill pickle zing. Whether you’re cooking for your family or treating yourself after a long day, this dish feels indulgent without being fussy.

• Quick & simple: 15 minutes of prep, and dinner’s practically done.

• Crowd-pleaser: Who can resist golden, crispy chicken?

• Meal-prep friendly: Stays delicious even after reheating.

Crispy Dill Pickle Parmesan Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 30 minutes active (plus marinating time)
• Yield: 4 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

Crispy Dill Pickle Parmesan Chicken is a tangy, crunchy twist on classic fried chicken. Marinated in dill pickle juice for tender, juicy meat, then coated in a crispy Parmesan-breadcrumb crust, this easy recipe delivers golden perfection in every bite. It’s quick enough for a weeknight dinner yet special enough for company—a true comfort food with a fun, flavorful edge.

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 900 g)

• 1 cup (240 ml) dill pickle juice

• 1 cup (120 g) seasoned breadcrumbs

• ½ cup (50 g) grated Parmesan cheese

• 2 large eggs

• ½ cup (60 g) all-purpose flour

• 1 tsp (3 g) garlic powder

• 1 tsp (3 g) onion powder

• ½ tsp (1 g) paprika

• Salt and pepper, to taste

• Cooking oil for frying

Cook Mode Prevent your screen from going dark

---

Instructions

• Marinate the chicken: In a bowl, pour dill pickle juice over chicken breasts. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

• Prepare coating stations:

  • Bowl 1: Mix flour, garlic powder, salt, and pepper.

  • Bowl 2: Beat eggs until smooth.

  • Bowl 3: Combine breadcrumbs, Parmesan, and paprika.

• Heat the oil: In a large skillet, heat oil over medium until shimmering. Test by dropping a breadcrumb—it should sizzle immediately.

• Coat the chicken: Pat chicken dry. Dredge each piece in flour, dip in egg, and coat thoroughly in the breadcrumb-Parmesan mixture.

• Fry until golden: Cook each chicken breast for 5–7 minutes per side, until golden brown and internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.

• Rest and serve: Transfer to paper towels to drain. Let it rest 5–10 minutes before serving hot.

Notes

Pickle brine tenderizes and infuses subtle tang—don’t skip it!

Keep oil temperature consistent for crispy, golden results.

Double dredge for an extra-thick crust.

To bake instead: cook at 425°F (220°C) for 25–30 minutes, flipping halfway.

Store in the fridge up to 3 days or freeze up to 2 months.

Reheat in oven or air fryer to restore crunch—avoid microwaving.

• Prep Time: 15 minutes (plus 30 minutes to 4 hours marinating time)
• Cook Time: 15 minutes
• Category: Dinner / Main Course
• Method: Pan-Fried
• Cuisine: American

Ingredients

• 4 boneless, skinless chicken breasts (about 900 g)

• 1 cup (240 ml) dill pickle juice

• 1 cup (120 g) seasoned breadcrumbs

• ½ cup (50 g) grated Parmesan cheese

• 2 large eggs

• ½ cup (60 g) all-purpose flour

• 1 tsp (3 g) garlic powder

• 1 tsp (3 g) onion powder

• ½ tsp (1 g) paprika

• Salt and pepper to taste

• Cooking oil for frying

Step-by-Step Instructions

1. Marinate the chicken: In a large bowl, pour dill pickle juice over the chicken breasts. Cover and refrigerate for at least 30 minutes (or up to 4 hours if you want maximum tang).

2. Prepare your coating stations:

   • Bowl 1: Flour + garlic powder + salt + pepper.

   • Bowl 2: Whisked eggs.

   • Bowl 3: Breadcrumbs + Parmesan + paprika.

3. Heat the oil: In a large skillet, heat the oil over medium until shimmering. A breadcrumb should sizzle on contact.

4. Coat the chicken: Pat the chicken dry, then dredge it in flour, dip it in egg, and finish it in the breadcrumb-Parmesan mix.

5. Fry until golden: Cook each chicken breast 5–7 minutes per side, until golden brown and internal temp hits 165°F (75°C). Don’t crowd the pan.

6. Rest & serve: Drain on paper towels, let rest 5–10 minutes, then serve hot.

Cooking Tips for the Best Crispy Chicken

• Don’t skip the pickle brine! It’s what keeps the chicken moist and adds that irresistible tang.

• Keep the oil hot but not smoking. If it’s too cool, your coating gets soggy; too hot, and it burns before the chicken cooks.

• Double-dredge for extra crunch. If you love an extra-thick crust, repeat the flour-egg-breadcrumb step once more.

• Oven option: Want less mess? Bake at 425°F for 25 minutes, flipping halfway for that same crisp without frying.

• And remember, if your crust isn’t “Instagram-perfect,” who cares? It’ll still taste amazing—and that’s what matters most.

A Little Story from My Kitchen

The first time I made this pickle-brined chicken, it was purely by accident. I’d run out of buttermilk (mom-life problems!) and had a jar of pickles staring at me from the fridge. I figured, why not? That tangy brine turned ordinary chicken into something next-level delicious.

It quickly became a family favorite—especially with my husband, who now refers to it as “Olivia’s secret fried chicken recipe.” I’ve since made it for friends, potlucks, and Sunday dinners, and it’s always the first thing gone from the table.

Sometimes the best recipes come from little kitchen experiments gone right.

What to Serve with Crispy Dill Pickle Parmesan Chicken

This crunchy, savory chicken pairs beautifully with creamy or refreshing sides. Here are a few favorites:

• Garlic mashed potatoes or mac and cheese for comfort food vibes.

• Coleslaw or cucumber salad to balance the richness with freshness.

• Roasted veggies or sweet potato fries for a healthier spin.

• Or go Southern-style and serve it with biscuits and honey butter—a combo that’ll make you weak in the knees.

And for drinks? Try it with a cold lemonade, a light beer, or my favorite—sparkling water with a few pickle slices floating in (don’t knock it till you try it!).

How to Store and Reheat

If you somehow don’t eat it all in one sitting (no judgment if you do), here’s how to keep it fresh:

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap individual pieces in foil, then place in a freezer bag for up to 2 months.

• Reheat: To keep the crust crispy, warm in a 375°F oven for 10–12 minutes or in an air fryer for 5–6 minutes. Avoid microwaving—it’ll steal your crunch.

Pro tip: Slice leftover chicken for sandwiches or salads the next day. The flavor only gets better!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay super juicy and work wonderfully in this recipe.

Can I bake instead of frying?

Yes—bake at 425°F for 25–30 minutes, flipping halfway. You’ll still get that crisp Parmesan crust.

Does it taste really “pickly”?

Nope! The brine adds subtle flavor and tenderness, not overwhelming pickle power.

What’s the best oil for frying?

Canola, peanut, or vegetable oil—they all work great because of their high smoke points.

Can I make it ahead of time?

Definitely. Prep and bread the chicken, then refrigerate up to 24 hours before cooking.

A Final Bite

This Crispy Dill Pickle Parmesan Chicken is everything you love about comfort food—crispy, juicy, tangy, and completely satisfying. It’s proof that even the simplest ingredients can turn into something spectacular when made with love (and maybe a touch of pickle juice magic).

Next time you’re craving fried chicken, skip the takeout and whip this up instead—you’ll feel like a kitchen rockstar in under an hour. So grab that jar of pickles and let’s fry up some happiness!

Discover more delicious recipes by following me on Facebook and Pinterest.