Dill Pickle Parmesan Chicken Recipe

Introduction

This Dill Pickle Parmesan Chicken recipe offers a delightful twist on classic chicken tenders with a tangy pickle marinade and a crispy Parmesan-coated crust. Paired with a creamy dill sauce, it’s a crowd-pleasing dish that’s easy to prepare and perfect for a weeknight dinner or casual gathering.

Ingredients

• 2 pounds chicken tenders or boneless chicken breasts, sliced into strips
• 1 1/2 cups dill pickle juice
• 1 cup panko breadcrumbs
• 1 cup crushed kettle-cooked potato chips
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 large eggs
• 1/4 cup milk
• 2 tablespoons melted butter or olive oil
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon fresh dill, chopped
• 1 tablespoon pickle juice
• Salt and pepper to taste
• Dill pickle slices for serving
• Fresh chopped dill for garnish

Instructions

1. Step 1: Place chicken strips in a bowl or zip-top bag and pour over the dill pickle juice. Cover and marinate for at least 1 hour or up to overnight for best flavor.
2. Step 2: In a shallow dish, combine panko breadcrumbs, crushed potato chips, Parmesan cheese, garlic powder, black pepper, paprika, and cayenne pepper. In another bowl, whisk together the eggs and milk.
3. Step 3: Remove chicken from the marinade and pat dry with paper towels. Dip each piece into the egg mixture, then coat thoroughly in the breadcrumb mixture. Set aside on a plate.
4. Step 4: Preheat the oven to 425°F (220°C). Arrange the coated chicken strips on a lined baking sheet or wire rack. Drizzle melted butter or olive oil evenly over the chicken.
5. Step 5: Bake for 20 to 25 minutes, flipping the chicken halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
6. Step 6: While the chicken bakes, combine sour cream or Greek yogurt, mayonnaise, chopped dill pickles, fresh dill, pickle juice, salt, and pepper in a small bowl. Chill the dill sauce until ready to serve.
7. Step 7: After baking, let the chicken rest for 5 minutes. Serve topped with the dill sauce, dill pickle slices, and a sprinkle of fresh dill for garnish.

Tips & Variations

• For extra crispiness, use a wire rack on your baking sheet to allow air circulation around the chicken while baking.
• Substitute crushed saltine crackers for the potato chips if preferred.
• Add a pinch of smoked paprika to the breadcrumb mix for a smoky flavor twist.
• Marinate overnight for a stronger pickle flavor in the chicken.
• Serve with celery sticks or a simple green salad to balance the richness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain crispiness. The dill sauce is best kept separate and can be stored for up to 4 days in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of tenders?

Yes, you can slice boneless chicken breasts into strips as a substitute for chicken tenders. Just ensure the strips are evenly sized for consistent cooking.

Is it necessary to marinate the chicken in pickle juice?

Marinating in pickle juice tenderizes the chicken and imparts a unique tangy flavor that defines this dish. While it’s possible to skip this step, the marinade greatly enhances taste and texture.

Dill Pickle Parmesan Chicken Recipe

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★★★★★

4.7 from 95 reviews

• Author: Harper
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Dill Pickle Parmesan Chicken recipe offers a flavorful, crispy chicken dish combining tangy dill pickle juice marinade with a crunchy Parmesan and potato chip crust. Baked to golden perfection and served with a creamy dill sauce, it’s a unique twist on breaded chicken that’s sure to delight pickle lovers and those seeking a zesty, savory meal.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 pounds chicken tenders or boneless chicken breasts, sliced into strips
• 1 1/2 cups dill pickle juice

Coating

• 1 cup panko breadcrumbs
• 1 cup crushed kettle-cooked potato chips
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper

Egg Wash

• 2 large eggs
• 1/4 cup milk

Finishing

• 2 tablespoons melted butter or olive oil

Dill Sauce

• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon fresh dill, chopped
• 1 tablespoon pickle juice
• Salt and pepper to taste

Garnish

• Dill pickle slices
• Fresh chopped dill

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Instructions

1. Marinate Chicken: Place chicken strips in a bowl or zip-top bag and pour over the dill pickle juice. Cover and refrigerate for at least 1 hour or up to overnight to infuse flavor and tenderize the meat.
2. Prepare Coating and Egg Wash: In a shallow dish, combine the panko breadcrumbs, crushed kettle-cooked potato chips, freshly grated Parmesan, garlic powder, black pepper, paprika, and cayenne pepper. In a separate bowl, whisk together the eggs and milk to create the egg wash.
3. Coat Chicken: Remove chicken strips from the marinade, pat them dry with paper towels. Dip each strip first in the egg wash, then dredge thoroughly in the breadcrumb mixture to coat evenly. Set coated chicken aside.
4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack placed over a baking sheet for even cooking. Arrange the coated chicken strips on the prepared surface.
5. Bake Chicken: Drizzle the melted butter or olive oil over the chicken strips to help achieve a golden crust. Bake in the preheated oven for 20-25 minutes, flipping the chicken halfway through to ensure even browning. The chicken is done when it reaches an internal temperature of 165°F (74°C) and has a crispy, golden exterior.
6. Make Dill Sauce: While the chicken bakes, mix the sour cream or Greek yogurt, mayonnaise, finely chopped dill pickles, fresh dill, pickle juice, and salt and pepper in a small bowl until smooth. Chill the sauce until ready to serve.
7. Serve: After baking, let the chicken rest for 5 minutes to retain juices. Top with the creamy dill sauce, garnish with dill pickle slices and fresh chopped dill. Serve immediately for the best flavor and texture.

Notes

• Marinating the chicken for longer (up to overnight) enhances the tangy pickle flavor and tenderizes the meat.
• Using crushed kettle-cooked potato chips adds extra crunch and a subtle smoky flavor to the coating.
• For a lower fat option, substitute melted butter with olive oil or omit entirely and spray lightly with cooking spray.
• Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
• The dill sauce can be made ahead and refrigerated to save time on serving day.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.

• Prep Time: 10 minutes plus 1 hour marinating
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: dill pickle chicken, baked chicken, Parmesan chicken, crunchy chicken strips, pickle juice marinade, easy dinner recipe