Crispy Dill Pickle Parmesan Chicken – Better Than Takeout
Crispy Dill Pickle Parmesan Chicken – Better than takeout! After making this many times, I’ve perfected the crispy, juicy chicken coating. The dill pickles and Parmesan make this family favorite better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Flavorful Grilled Peach and Prosciutto Flatbread Pizza and Healthy Chicken Burrito Bowl.
Why This Crispy Dill Pickle Parmesan Chicken – Better Than Takeout Is Pure Comfort
- Crispy dill pickle coating
- Juicy chicken inside
- Ready in 30 minutes
- Better than takeout taste
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.
- Chicken breasts
- Dill pickles
- Parmesan cheese
- Flour
- Eggs
- Salt
- Pepper
- Garlic powder
- Italian seasoning
- Optional: Marinara sauce
- Optional: Fresh basil
- Optional: Red pepper flakes
📝 Ingredient Notes
- Chicken breasts: Boneless, skinless
🛒 Tools & Equipment I Recommend
- Food processor — Quickly pulverizes pickles for even coating → See on Amazon
- Cast iron skillet — Even heat for perfect crispy coating → See on Amazon
How to Make Crispy Dill Pickle Parmesan Chicken – Better Than Takeout
- Prepare chicken: Pound chicken breasts to 1/2 inch thickness. Season with salt, pepper, and garlic powder.
- Bread chicken: Dredge chicken in flour, dip in beaten eggs, then coat in dill pickle and Parmesan mixture.
- Cook chicken: Cook chicken in hot oil for 5-7 minutes per side until crispy and cooked through.
Cook's Tips for Perfect Crispy Dill Pickle Parmesan Chicken – Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It will become dry. Use a meat thermometer to ensure it reaches 165°F.
- Pro tip: For extra crispiness, place the cooked chicken on a wire rack after cooking.
- Pro tip: Use full-fat mayonnaise for the dill pickle mixture. It helps with the crispy coating.
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: Prepare the dill pickle mixture and bread the chicken up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Crispy Dill Pickle Parmesan Chicken – Better Than Takeout
Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes until heated through. Microwave: Reheat in the microwave for 1-2 minutes until heated through. The coating may lose some crispiness.
Recipe Notes
- Chef tip: For a spicy version, add some red pepper flakes to the dill pickle mixture.
- Best substitution: Substitute chicken thighs for chicken breasts for even juicier results.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the cooking time or adding more oil to the pan.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked to perfection without overcooking → Check price on Amazon
Crispy Dill Pickle Parmesan Chicken – Better Than Takeout
Ingredients
Main Ingredients
- Chicken breasts
- Dill pickles
- Parmesan cheese
- Flour
- Eggs
Seasonings
- Salt
- Pepper
- Garlic powder
- Italian seasoning
Optional Toppings
- Marinara sauce
- Fresh basil
- Red pepper flakes
Instructions
- Prepare chicken: Pound chicken breasts to 1/2 inch thickness. Season with salt, pepper, and garlic powder.
- Bread chicken: Dredge chicken in flour, dip in beaten eggs, then coat in dill pickle and Parmesan mixture.
- Cook chicken: Cook chicken in hot oil for 5-7 minutes per side until crispy and cooked through.
Notes
- Chef tip: For a spicy version, add some red pepper flakes to the dill pickle mixture.
- Best substitution: Substitute chicken thighs for chicken breasts for even juicier results.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the cooking time or adding more oil to the pan.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until heated through. The coating may lose some crispiness.
- Make ahead: Prepare the dill pickle mixture and bread the chicken up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 45g
- Fat: 20g
- Carbs: 15g
- Fiber: 1g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Dill Pickle Parmesan Chicken – Better Than Takeout FAQs
Yes, see storage notes for make-ahead tips.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F but not much higher.
Yes, but fresh pickles will give the best flavor and texture.
Yes, cook at 400°F for 10-12 minutes per side until crispy and cooked through.
Try serving with a side of garlic bread and a simple green salad for a complete meal.
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!
