Description
This Crispy Dill Pickle Parmesan Chicken recipe delivers a deliciously tangy and crunchy chicken dish, marinated in dill pickle juice and coated with a flavorful mixture of panko breadcrumbs and Parmesan cheese. Perfectly baked or air fried to golden perfection, it’s an irresistible meal that combines zest and crispiness in every bite.
Ingredients
Scale
Chicken and Marinade
- 4 pieces skinless boneless chicken breasts (Chicken thighs can be used for added juiciness.)
- 1 cup dill pickle juice (Feel free to use homemade for extra flavor.)
Breading Mixture
- 1 cup panko breadcrumbs (Use gluten-free breadcrumbs if needed.)
- 1/2 cup grated parmesan cheese (Sharp white cheddar can substitute.)
- 1 teaspoon garlic powder (Fresh minced garlic can be used.)
- 1 teaspoon onion powder (Shallot powder is a milder substitute.)
- 1 teaspoon paprika (Use sweet or smoked paprika.)
- to taste salt (Adjust based on preference.)
- to taste pepper (Adjust based on preference.)
Coating Station
- 2 large eggs (Flax egg is a great vegan substitute.)
- 1/2 cup all-purpose flour (Almond flour can be used for gluten-free.)
Garnish
- 1 cup fresh dill (Omit if sensitive to dill.)
Instructions
- Marinate the Chicken: Place the chicken breasts in a resealable bag and pour in enough dill pickle juice to cover them completely. Seal the bag tightly and massage the chicken to ensure it’s evenly coated. Refrigerate the marinated chicken for at least 2 hours, or up to 8 hours to maximize flavor infusion.
- Preheat the Cooking Appliance: While the chicken marinates, preheat your oven to 425°F (220°C). Alternatively, you can set your air fryer to 390°F (200°C) if you prefer air frying.
- Prepare the Breading Station: Set up three separate bowls: one with the flour, one with beaten eggs, and one with the breadcrumb mixture consisting of panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. This setup streamlines the coating process.
- Coat the Chicken: Remove each piece of chicken from the pickle juice and pat it dry with paper towels. Dredge the chicken first in the flour, then dip it into the egg wash, and finally, coat it thoroughly with the breadcrumb mixture to ensure a crispy crust.
- Cook the Chicken: Arrange the breaded chicken pieces on a lined baking sheet if baking, or place them in the air fryer basket if air frying. For oven baking, cook for 18-22 minutes, flipping the chicken halfway through for even crispiness. If air frying, cook for 10-12 minutes until the chicken is golden brown and cooked through.
- Rest and Garnish: Allow the chicken to rest for a few minutes after cooking to retain juiciness. Garnish with fresh dill if desired. Serve immediately with your preferred side dishes for a complete meal.
Notes
- Chicken thighs can be substituted for breasts for a juicier texture.
- Use gluten-free panko and almond flour for a gluten-free version.
- Flax eggs work as a vegan substitute for eggs in the breading process.
- Adjust salt and pepper seasoning according to taste preference.
- Fresh dill garnish is optional and can be omitted if sensitive or allergic.
- Marinating time can extend up to 8 hours, but avoid marinating longer to prevent texture mushiness.
