Description
Extra-crispy chicken coated in a savory Parmesan crust with a bold dill pickle flavor, baked until golden and juicy for a tangy, crowd-pleasing dinner.
Ingredients
- 4 boneless skinless chicken breasts (about 600 g)
- 1 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup dill pickle juice
- 2 tablespoons olive oil
- 1/4 cup finely chopped dill pickles (optional, for extra flavor)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Pound chicken breasts to an even thickness for uniform cooking.
- In a bowl, whisk eggs with dill pickle juice.
- In another bowl, mix Parmesan cheese, panko breadcrumbs, garlic powder, dried dill, paprika, salt, black pepper, and chopped pickles if using.
- Dip each chicken breast into the egg mixture, then coat thoroughly with the Parmesan breadcrumb mixture.
- Place coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
- Bake for 22–25 minutes, flipping halfway, until chicken is cooked through and crispy.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Serve with ranch or garlic aioli for dipping.
- Air-frying at 190°C (375°F) for 15–18 minutes also works well.
- Adjust pickle juice for stronger or milder tang.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American