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
1. Place chicken in a bag or dish, cover with pickle juice, and refrigerate for 2–8 hours to marinate.
2. Preheat oven to 425°F (220°C) or air fryer to 390°F (200°C).
3. Set up breading station: one bowl with flour and salt/pepper, one bowl with beaten eggs, one bowl with panko, parmesan, garlic powder, onion powder, and paprika.
4. Pat chicken dry. Dredge each cutlet in flour, then egg, then press into breadcrumb mixture until well coated.
5. For oven: Place chicken on a baking sheet lined with parchment or greased rack. Bake 18–22 minutes, flipping halfway through, until golden and internal temperature reaches 165°F.
6. For air fryer: Cook 10–12 minutes at 390°F, flipping halfway through, until crispy and cooked through.
7. Sprinkle with fresh dill and serve hot with your favorite sides.
Notes
At least 2 hours of marinade time is recommended for the boldest flavor.
Pat chicken dry before breading to help the coating stick properly.
Avoid overcrowding the baking sheet or air fryer basket to ensure maximum crispiness.
For a juicier version, substitute boneless chicken thighs.
Add ranch seasoning to the breadcrumb mixture for a Pickle Ranch Chicken twist.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 1g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 135mg