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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
