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Crunchy Dill Pickle Parmesan Chicken

Crunchy dill pickle Parmesan chicken with a shatteringly crisp, pickle-chip coating and baked, juicy chicken breasts. The tangy pickle juice and Parmesan create a savory bite while the oven bakes the crust golden and firm.
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Prep Time 15 minutes
Cook Time 25 minutes
soak 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken breasts
  • 4 boneless chicken breasts
dill pickle chips
  • 1 cup dill pickle chips, crushed Crush finely for an even coating.
panko breadcrumbs
  • 1 cup panko breadcrumbs
Parmesan cheese
  • 0.5 cup grated Parmesan cheese
buttermilk
  • 1 cup buttermilk
dill pickle juice
  • 1 tbsp dill pickle juice
eggs
  • 2 eggs
salt and pepper
  • 1 Salt and pepper, to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper.
Soak the chicken
  1. Whisk together the buttermilk and dill pickle juice in a shallow bowl.
  2. Soak the chicken breasts in the buttermilk mixture for 10 minutes.
Set up the coating
  1. Whisk the eggs in a separate bowl.
  2. Combine the crushed dill pickle chips, panko breadcrumbs, and Parmesan in a third bowl.
Coat and season
  1. Dip each chicken breast in egg, then press firmly into the pickle-panko mixture to coat.
  2. Place the coated chicken on the prepared sheet pan and season with salt and pepper.
Bake
  1. Bake at 425°F for 20-25 minutes until golden and the chicken reaches 165°F internally.

Notes

For the crispest coating, crush the pickle chips finely and press the mixture firmly so it adheres during baking. If you have a wire rack, place it on the sheet pan to help the bottom stay crisp. Store leftovers in the fridge for up to 3 days; reheat at 425°F until hot. Freezing is not recommended because the pickle-chip crust can soften after thawing.