Description
Juicy chicken breasts coated in tangy dill pickle juice and Parmesan breadcrumbs, baked until golden and crispy for a flavorful twist on classic breaded chicken.
Ingredients
- 4 boneless skinless chicken breasts
- 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 smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 large eggs, beaten
- 2 tbsp olive oil or melted butter (for drizzling)
- Fresh dill, chopped (for garnish)
Instructions
- Place chicken breasts in a shallow dish and pour pickle juice over them. Cover and refrigerate for at least 1 hour (up to 6 hours) to marinate.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, combine panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from pickle juice and pat dry. Dip each piece in beaten eggs, then coat in breadcrumb mixture, pressing lightly to adhere.
- Place chicken on prepared baking sheet. Drizzle with olive oil or melted butter.
- Bake for 22–25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and coating is golden brown and crispy.
- Garnish with fresh dill before serving.
Notes
- For extra crispiness, broil chicken for 1–2 minutes at the end of baking.
- Pairs perfectly with roasted vegetables, mashed potatoes, or a fresh salad.
- You can air fry at 375°F for 15–18 minutes as an alternative to baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American