Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to the pickles and cheese. I always recommend using fresh, good-quality dill pickles with a nice crunch to ensure that bright, tangy flavor carries through. For the Parmesan, freshly grated cheese makes a noticeable difference—you get that rich, salty bite that pre-grated just can’t match. When I first tried this recipe, I swapped out the usual breadcrumbs for crushed dill pickle chips, and it was a happy accident that added incredible texture.

4 boneless, skinless chicken breasts (about 1.5 pounds)
1 cup dill pickle chips, finely crushed (about 1 jar’s worth)
1 cup freshly grated Parmesan cheese
1 cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons olive oil or vegetable oil, for frying
Optional: fresh dill for garnish

If you’re short on dill pickle chips, crushed dill pickle-flavored potato chips can work in a pinch for that tangy crunch. For a gluten-free version, swap the flour and breadcrumbs for almond flour or gluten-free panko breadcrumbs.

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Instructions

Start by pounding the chicken breasts to an even thickness—about ½ inch—to ensure they cook evenly. This was a trick my mum taught me as a child, and it’s saved me from many a dry dinner.
Set up a classic breading station: place the flour in one shallow dish, beat the eggs in a second, and combine the crushed dill pickles, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper in a third.
Dredge each chicken breast first in the flour, shaking off any excess, then dip into the egg, and finally press firmly into the pickle-Parmesan mixture to coat well. Don’t be shy—this crust is where all the magic happens.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature of 165°F). Resist the urge to move them around too much; this helps develop that beautiful crust.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Serve immediately, garnished with fresh dill if you like, for a fresh herbal note.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International