Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Crispy Dill Pickle Parmesan Chicken is a quick and easy dinner that’s better than takeout. After making this many times, I’ve discovered the trick to getting it perfectly crispy every time. The combination of dill pickles, parmesan cheese, and a crispy coating creates a dish that’s both tangy and comforting. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Strawberry Earthquake Cake Recipe and Fresh Strawberry Salsa Stuffed Avocados Recipe.

What You'll Need for Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 cup dill pickles, chopped
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup grated parmesan cheese
• 2 eggs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dill weed
• 1/2 teaspoon red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges
• Optional: Tartar sauce or ranch dressing

How to Make Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

1. Step 1: In a food processor, pulse dill pickles until finely chopped. Transfer to a bowl and set aside.
2. Step 2: In a shallow dish, combine flour, panko breadcrumbs, parmesan cheese, paprika, garlic powder, onion powder, salt, black pepper, dill weed, and red pepper flakes (if using). Mix well.
3. Step 3: Beat eggs in a separate shallow dish.
4. Step 4: Dip each chicken breast into the egg mixture, then coat evenly with the pickle-panko mixture, pressing gently to adhere.
5. Step 5: Heat a large cast iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Once hot, add the coated chicken breasts and cook for 5-7 minutes on each side or until golden brown and crispy.
6. Step 6: Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges and your favorite dipping sauce.

Storing & Reheating Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can bread the chicken up to a day ahead and store it in the fridge until ready to cook.

Freezing Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

Freeze uncooked chicken in the pickle-panko mixture for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The chicken may lose some of its crispiness.

Recipe Notes

• Chef tip: For a lower-carb version, you can use almond flour instead of all-purpose flour and panko breadcrumbs.
• Best substitution: If you don't have dill pickles, you can use sweet pickles or even pickled jalapeños for a spicy twist.
• Make-ahead: This recipe is best made fresh, but you can prepare the chicken up to a day ahead and store it in the fridge until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is sticking to the pan, it may not be hot enough. Make sure your oil is hot before adding the chicken.

Crispy Dill Pickle Parmesan Chicken – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

2 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup dill pickles, chopped
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 cup grated parmesan cheese
• 2 eggs

Seasonings

• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dill weed
• 1/2 teaspoon red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges
• Tartar sauce or ranch dressing

Instructions

1. Step 1: In a food processor, pulse dill pickles until finely chopped. Transfer to a bowl and set aside.
2. Step 2: In a shallow dish, combine flour, panko breadcrumbs, parmesan cheese, paprika, garlic powder, onion powder, salt, black pepper, dill weed, and red pepper flakes (if using). Mix well.
3. Step 3: Beat eggs in a separate shallow dish.
4. Step 4: Dip each chicken breast into the egg mixture, then coat evenly with the pickle-panko mixture, pressing gently to adhere.
5. Step 5: Heat a large cast iron skillet over medium-high heat and add enough oil to coat the bottom of the pan. Once hot, add the coated chicken breasts and cook for 5-7 minutes on each side or until golden brown and crispy.
6. Step 6: Transfer the cooked chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges and your favorite dipping sauce.

Notes

• Chef tip: For a lower-carb version, you can use almond flour instead of all-purpose flour and panko breadcrumbs.
• Best substitution: If you don't have dill pickles, you can use sweet pickles or even pickled jalapeños for a spicy twist.
• Make-ahead: This recipe is best made fresh, but you can prepare the chicken up to a day ahead and store it in the fridge until ready to cook.
• Scaling: This recipe can easily be doubled or tripled to serve a crowd.
• Troubleshooting: If your chicken is sticking to the pan, it may not be hot enough. Make sure your oil is hot before adding the chicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked chicken in the pickle-panko mixture for up to 2 months. Cook from frozen, adding a few minutes to the cooking time.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The chicken may lose some of its crispiness.
• Make ahead: You can bread the chicken up to a day ahead and store it in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 580
• Protein: 45g
• Fat: 25g
• Carbs: 35g
• Fiber: 2g
• Sugar: 3g
• Sodium: 1800mg
• Cholesterol: 120mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Dill Pickle Parmesan Chicken – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Dill Pickle Parmesan Chicken – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!