Description
Enjoy a flavorful twist on classic chicken cutlets with this Crispy Dill Pickle Parmesan Chicken recipe. Marinated in tangy dill pickle juice for hours, then coated in a savory Parmesan and panko breadcrumb crust, this chicken is baked or air fried to crispy perfection. A delicious and easy meal that’s perfect for any night of the week.
Ingredients
Scale
Chicken and Marinade
- 2 pieces Boneless, Skinless Chicken Breasts, sliced lengthwise
- 1 cup Dill Pickle Juice (for marinating)
Breading Station
- 1/2 cup All-Purpose Flour (for dredging)
- 2 large Eggs (whisked)
- 1 cup Panko Breadcrumbs (or regular breadcrumbs as substitute)
- 1/2 cup Grated Parmesan Cheese (or mozzarella as substitute)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika (adjust to taste)
- 1 teaspoon Salt (adjust to preference)
- 1/2 teaspoon Pepper (adjust to preference)
Garnish
- 1 tablespoon Fresh Dill
Instructions
- Slice and Marinate: Slice the boneless, skinless chicken breasts lengthwise into thinner cutlets for even cooking. Place the cutlets in a large resealable bag and pour in 1 cup of dill pickle juice to coat. Seal the bag, gently massage the chicken to ensure it’s well-coated, then refrigerate for at least 2 hours, up to 8 hours for more flavor.
- Preheat Cooking Equipment: When ready to cook, preheat your oven to 425°F (220°C) or your air fryer to 390°F (200°C) to prepare for cooking the chicken.
- Prepare Breading Station: Set up three shallow bowls: the first with all-purpose flour mixed with a pinch of salt and pepper, the second with whisked eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and paprika. This station will help create a crispy, flavorful crust.
- Bread the Chicken: Remove the marinated chicken from the fridge and pat dry to remove excess moisture. Dredge each piece first in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb and Parmesan mixture. Ensure all sides are well-covered.
- Cook the Chicken: For baking, arrange the breaded chicken on a greased baking sheet and bake for 18 to 22 minutes, flipping the cutlets halfway through for even crispness. For air frying, place the chicken in the preheated air fryer basket and cook for 10 to 12 minutes, flipping halfway through.
- Rest and Garnish: After cooking, let the chicken rest for a few minutes to retain juiciness. Garnish with fresh dill before serving. Serve hot with your favorite side dishes for a complete meal.
Notes
- Marinating time can be extended up to 8 hours for a stronger dill pickle flavor.
- You can substitute mozzarella cheese for Parmesan if desired.
- Adjust paprika, salt, and pepper according to your taste preference.
- Patting the chicken dry before breading helps create a crispier coating.
- Cooking times may vary slightly depending on your air fryer or oven model.
