Ingredients
Equipment
Method
- Set up three shallow bowls or plates. In the first bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder. Whisk them together until well combined. This seasoned flour mixture is the base for our crispy coating.1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
- In the second bowl, whisk together the two large eggs and 1/4 cup of milk until thoroughly combined. This liquid bath will help the breadcrumbs adhere to the chicken.2 large eggs, 1/4 cup milk
- In the third bowl, combine the panko breadcrumbs, finely grated Parmesan cheese, finely chopped dill pickles (if using chopped pickles, ensure they are well-drained to avoid excess moisture), and fresh dill (if using). Stir everything together to create your flavorful breading mixture. The dill pickles are the secret weapon here, infusing a delightful tang into every bite.1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan cheese, 1/4 cup finely chopped dill pickles, 1/4 cup chopped fresh dill
- Take your chicken pieces and first dredge them in the seasoned flour mixture, ensuring each piece is evenly coated. Gently shake off any excess flour.2 lbs boneless, skinless chicken breasts or thighs, 1 cup all-purpose flour
- Next, dip the floured chicken pieces into the egg and milk mixture, allowing any excess to drip off. This step ensures the breadcrumbs will stick beautifully.2 large eggs, 1/4 cup milk
- Finally, transfer the egg-coated chicken pieces to the panko and Parmesan mixture. Press gently to ensure the breadcrumbs adhere well to all sides, creating a thick, even coating. Repeat this process for all your chicken pieces.1 cup panko breadcrumbs, 1/2 cup finely grated Parmesan cheese, 1/4 cup finely chopped dill pickles, 1/4 cup chopped fresh dill
- Heat 2-4 tablespoons of olive oil or vegetable oil in a large skillet over medium-high heat. You want enough oil to generously coat the bottom of the pan.2-4 tablespoons olive oil or vegetable oil
- Carefully place the breaded chicken pieces into the hot skillet, making sure not to overcrowd the pan. You may need to cook in batches to achieve the best crisp. This is crucial for that signature crispiness.2 lbs boneless, skinless chicken breasts or thighs
- Cook the chicken for about 3-4 minutes per side, or until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C).2 lbs boneless, skinless chicken breasts or thighs
- Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil. This helps maintain its crispiness.2 lbs boneless, skinless chicken breasts or thighs
Notes
To store any leftover Best Crispy Dill Pickle Parmesan Chicken, allow the chicken to cool completely before placing it in an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cooled chicken in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. It can be kept frozen for up to 2-3 months. When reheating, the goal is to restore that delightful crispiness. For best results, reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through. Alternatively, you can reheat in an air fryer at a similar temperature. Microwaving is not recommended as it will likely make the chicken soft. If reheating from frozen, add a few extra minutes to the cooking time.