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Crunchy Dill Pickle Parmesan Chicken

Crunchy dill pickle Parmesan chicken features tender baked cutlets marinated in dill pickle brine, then coated in a golden Parmesan-panko crust. The briny tang stays bright while baking until crackly and crisp on the outside.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets
  • 4 boneless chicken breasts, pounded thin Pound to even thickness so they cook through at the same time.
Pickle brine
  • 1 cup dill pickle juice Use the jar dill pickle juice for best tangy flavor.
Parmesan crust
  • 1 cup panko breadcrumbs Creates the crunchy texture in the coating.
  • 0.5 cup grated Parmesan cheese Gives nutty flavor and helps the crust brown.
  • 1 tsp dried dill Boosts dill aroma throughout the crust.
  • 1 egg, beaten Binds the panko coating to the chicken.
  • 0.25 Salt and pepper, to taste Season at the brining/pan-coating stage; add more to taste after baking if needed.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Marinate the chicken breasts in dill pickle juice for at least 30 minutes, or up to overnight in the fridge, so the flavor penetrates the cutlets.
  2. When ready to bake, preheat the oven to 400°F and line a sheet pan with parchment for even browning and easier cleanup.
Build the Parmesan-panko coating
  1. Combine panko breadcrumbs, grated Parmesan cheese, and dried dill in a shallow dish to make the crisp coating mixture.
  2. Remove the chicken from the brine, pat lightly to reduce surface moisture, then season with salt and pepper.
  3. Dip each chicken piece in beaten egg, letting excess drip off, so the coating adheres.
  4. Coat the egged chicken in the panko mixture, pressing gently to help it stick.
Bake until crisp
  1. Place the coated chicken on the parchment-lined sheet pan and bake for 20-25 minutes at 400°F, until golden and cooked through.

Notes

For maximum crunch, pat the chicken lightly dry right after the brine so the egg-and-panko layer doesn’t turn soggy. Refrigerate cooked leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400°F until hot and crisp again. Freezer: yes, freeze cooked chicken for up to 2 months, then reheat in the oven to restore texture. Dairy swap: replace the Parmesan with a similar hard grated cheese or lactose-free Parmesan-style cheese for a comparable crust.