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Crispy Dill Pickle Parmesan Chicken with Creamy Dill Sauce

Experience a burst of flavor with this crispy chicken, coated in a savory dill pickle and Parmesan breading, perfectly complemented by a rich and tangy creamy dill sauce. This dish is an absolute delight for pickle lovers and a fantastic weeknight meal.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Coating
  • 4 pieces boneless, skinless chicken breasts about 1.5 lbs total
  • 1/2 cup dill pickle juice from a jar of pickles
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups Panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 tbsp dried dill
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp cooking oil such as olive or avocado oil, plus extra for spraying
For the Creamy Dill Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp dill pickle juice
  • 1/4 tsp garlic powder
  • pinch salt
  • pinch black pepper
For Serving (Optional)
  • fresh dill sprigs for garnish
  • lemon wedges for serving

Equipment

  • Air Fryer (or large skillet/baking sheet)
  • Shallow Dishes (3)
  • Whisk
  • Small Bowl
  • Meat Thermometer
  • Meat tenderizer or rolling pin

Method
 

Prepare Chicken
  1. Place chicken breasts between two sheets of plastic wrap. Using a meat tenderizer or rolling pin, pound them to an even 1/2-inch thickness. This ensures even cooking.
  2. Place the pounded chicken breasts in a shallow dish or zip-top bag. Pour 1/2 cup of dill pickle juice over them. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This tenderizes the chicken and infuses it with pickle flavor.
Prepare Breading Station
  1. Prepare three shallow dishes. In the first, add the all-purpose flour. In the second, whisk the 2 large eggs until thoroughly beaten. In the third dish, combine the Panko breadcrumbs, Parmesan cheese, dried dill, garlic powder, onion powder, salt, and black pepper. Mix well to combine.
  2. Remove one chicken breast from the pickle juice marinade, letting any excess drip off (do not pat dry). Dredge it first in the flour, ensuring it's fully coated, then shake off any excess. Next, dip it into the beaten egg, allowing excess to drip off. Finally, thoroughly coat it in the Panko-Parmesan mixture, pressing gently to ensure the breading adheres well. Place the coated chicken on a clean plate or cutting board. Repeat with the remaining chicken breasts.
Cook Crispy Chicken (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking oil or line with parchment paper designed for air fryers.
  2. Lightly spray both sides of the coated chicken breasts with cooking oil. Place 1-2 chicken breasts in the air fryer basket, ensuring they are in a single layer without overcrowding. Air fry for 8-10 minutes, then flip the chicken, spray lightly again, and air fry for another 7-8 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). You may need to cook in batches.
  3. Once cooked, remove the chicken from the air fryer and let it rest for 5 minutes before serving.
Make Creamy Dill Sauce
  1. While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, sour cream, finely chopped fresh dill, 1 tablespoon of dill pickle juice, garlic powder, salt, and black pepper until smooth and well combined.
  2. Taste the sauce and adjust seasonings as needed.
Serve
  1. Serve the crispy dill pickle Parmesan chicken immediately, drizzled generously with the creamy dill sauce. Garnish with fresh dill sprigs and serve with lemon wedges on the side for an extra zing.

Notes

For oven baking: Preheat oven to 400°F (200°C). Place coated chicken on a wire rack set over a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown and cooked through. For pan-frying: Heat 2-3 tablespoons of cooking oil in a large skillet over medium-high heat. Fry chicken for 4-6 minutes per side, until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.