Description
Juicy chicken marinated in dill pickle juice and coated with a crispy parmesan breadcrumb crust. This easy, family-friendly recipe is tangy, cheesy, and perfect for both oven-baking and air frying. A bold twist on classic baked chicken that even picky eaters will love.
Ingredients
- 2 large boneless, skinless chicken breasts (sliced lengthwise for cutlets)
- 1 cup dill pickle juice (from jar)
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- Fresh dill for garnish (optional)
Instructions
- Marinate: Place chicken in a bag or dish, cover with pickle juice, refrigerate 2–8 hours.
- Preheat: Oven to 425°F (220°C) or air fryer to 390°F (200°C).
- Prep breading station: 1 bowl flour + seasoning, 1 bowl beaten eggs, 1 bowl panko, parmesan, garlic powder, onion powder, paprika.
- Bread: Pat chicken dry. Coat in flour, dip in egg, press into breadcrumb mix until well coated.
- Cook: Oven: Bake 18–22 min, flipping halfway, until golden and cooked (165°F internal temp). Air fryer: 10–12 min, flipping halfway, until crispy and golden.
- Serve: Sprinkle with fresh dill and serve hot with your favorite sides.
Notes
- At least 2 hours of marinade time recommended for best flavor.
- Pat chicken dry before breading to help coating stick.
- Don’t overcrowd baking sheet or air fryer basket—ensures crispy crust.
- Use boneless chicken thighs for extra juicy variation.
- Add ranch seasoning to breadcrumb mix for Pickle Ranch Chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked or Air Fried
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
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