Crispy Dill Pickle Parmesan Chicken
Delicious and crispy chicken coated with dill pickle marinade and Parmesan, perfect for busy weeknights.
Ingredients
Main ingredients
- 4 pieces Boneless Skinless Chicken Breasts The primary protein source that stays juicy and tender.
- 1/2 cup Dill Pickle Juice Adds tang and flavor while acting as a key marinade.
- 1 cup Seasoned Breadcrumbs Provides that delightful crunchy coating.
- 1/2 cup Grated Parmesan Cheese Enhances the flavor and adds richness.
- 1/2 cup All-Purpose Flour Helps the breadcrumbs stick, creating a crispy exterior.
- 2 large Large Eggs Binds the coating for a perfect crust.
- 1 teaspoon Garlic Powder Adds depth to the flavor profile.
- 1 teaspoon Onion Powder Provides subtle sweetness to complement the chicken.
- 1 teaspoon Paprika Offers a hint of smokiness and extra color.
- 1 teaspoon Salt Essential for overall seasoning.
- 1/2 teaspoon Pepper Essential for overall seasoning.
- 2 tablespoons Cooking Oil Ensures a crispy, golden finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
- In a mixing bowl, combine the dill pickle juice and chicken breasts, ensuring the chicken is well coated. Let it marinate for at least 30 minutes.
- Prepare a breading station: Place flour in one shallow dish, whisked eggs in another, and mix seasoned breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper in a third dish.
- Remove the chicken from the marinade, letting any excess juice drip off.
Cooking
- Coat each chicken breast first in flour, shaking off any excess, then dip it in the egg.
- Press each piece into the breadcrumb mixture until fully coated, pressing down to ensure the crumbs stick well.
- For oven baking, arrange the coated chicken on a greased baking sheet. For air frying, arrange in a single layer in the basket.
- Drizzle a little cooking oil over the chicken for a crispy finish.
- Bake for 25-30 minutes or air fry for 15-20 minutes, turning once halfway through. The chicken should reach an internal temperature of 165°F (74°C) and be golden brown.
Serving
- Once cooked, remove the chicken from the oven or air fryer and let it rest for 5 minutes.
- Slice the chicken into thin strips for presentation or serve whole.
- Pair with your favorite sides, such as salads or roasted veggies, and garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Can freeze cooked chicken for up to 3 months. For reheating, bake at 350°F (175°C) for 10-15 minutes.