Description
A crispy, tangy chicken dish with a Parmesan-panko crust, perfect for dinner or snacks.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or tenders, pounded to even thickness
- 1 cup dill pickle juice
- 1/2 cup water (optional)
- 1 large egg
- 2 tablespoons mayonnaise (optional)
- 1 1/2 cups panko breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Zest of 1 lemon (optional)
- Salt and freshly ground black pepper
- Neutral oil spray or 2-3 tablespoons olive oil
Instructions
- Brine the chicken: Pour dill pickle juice over chicken in a shallow dish and refrigerate for 20-30 minutes.
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
- Set up dredging station: Whisk egg and mayonnaise in one bowl, and combine panko, Parmesan, lemon zest, paprika, garlic powder, onion powder, salt, and pepper in another.
- Dry and dredge: Remove chicken from brine, pat dry, and dip in egg wash before pressing into breadcrumb mixture.
- Transfer chicken to a wire rack on a baking sheet or air fryer basket.
- Cook: Bake for 18-22 minutes or air fry for 10-12 minutes, flipping halfway, until golden and cooked through.
- Rest: Let chicken rest for 3-4 minutes before serving.
Notes
For extra tang, add finely chopped dill pickles to the breadcrumb mix. For a gluten-free version, substitute panko for crushed gluten-free crackers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American