Description
Juicy chicken coated in a tangy dill pickle brine, then breaded with a crispy Parmesan crust and baked or air-fried to golden perfection.
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 cup dill pickle juice (for marinating)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried dill
- Salt & pepper, to taste
- 2 eggs, beaten
- Cooking spray or oil (for baking or air frying)
Instructions
- Place chicken in a bowl or zip bag and pour dill pickle juice over it. Marinate 30 minutes to 2 hours.
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
- In a bowl, combine panko, Parmesan, garlic powder, onion powder, paprika, dried dill, salt, and pepper.
- Pat chicken dry. Dip each piece into beaten eggs, then coat in the Parmesan breadcrumb mixture.
- Arrange chicken on a greased baking sheet or air fryer basket. Spray tops lightly with oil.
- For baking: Bake 22–28 minutes, flipping halfway, until golden and cooked through.
For air frying: Cook 12–15 minutes, flipping halfway. - Rest 5 minutes before serving for maximum crispiness.
Notes
- Do not over-marinate—pickle juice can make chicken mushy if left too long.
- Add crushed dill pickle chips to the breadcrumbs for extra crunch.
- Serve with ranch or a creamy dill dip.
- Thinner chicken cooks more evenly and crisps better.
- Prep Time: 10 mins (plus marinating time)
- Cook Time: 20–25 mins
- Category: Main Dish
- Method: Baking / Air Frying
- Cuisine: American