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Crispy Dill Pickle Parmesan Chicken – Tangy, Crunchy, and Oven-Baked

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Oven-baked or air-fried chicken cutlets marinated in dill pickle juice and crusted with Parmesan and panko for a tangy, crispy, protein-packed dish.

Ingredients

Scale

  • 2 boneless, skinless chicken breasts

  • 1 cup dill pickle juice

  • ½ cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup Panko breadcrumbs

  • ½ cup grated Parmesan cheese

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp paprika

  • Salt & pepper to taste

  • Olive oil or spray for baking

Instructions

  1. Marinate chicken in pickle juice for 1–4 hours in the fridge.

  2. Preheat oven to 425°F or air fryer to 400°F.

  3. Set up breading station: flour + spices, eggs, and Panko + Parmesan.

  4. Dredge chicken in flour, dip in eggs, coat in breadcrumb-Parmesan mix.

  5. Place on lined baking sheet or air fryer tray.

  6. Spray lightly with oil.

  7. Bake for 20–25 minutes or air fry 12–14 minutes, flipping halfway.

  8. Rest for 5 minutes before slicing and serving.

Notes

  • Add chopped fresh dill to the crust for extra flavor.

  • Store leftovers in the fridge; reheat in oven or air fryer.

  • Serve with dipping sauces like ranch or dill aioli.

Find it online: https://recipestin.com/crispy-dill-pickle-parmesan-chicken-tangy-crunchy-and-oven-baked/