Ingredients
Scale
- 2 large boneless, skinless chicken breasts (sliced lengthwise for cutlets)
- 1 cup dill pickle juice (from jar)
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- Fresh dill for garnish (optional)
Instructions
- Place chicken in a bag or dish, cover with pickle juice, and refrigerate for 2–8 hours to marinate.
- Preheat oven to 425°F (220°C) or set air fryer to 390°F (200°C).
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with panko mixed with parmesan and spices.
- Remove chicken from brine, pat dry, then coat in the flour, dip in egg, and press into the breadcrumb mixture.
- For oven cooking: arrange on a lightly oiled baking sheet and bake for 18–22 minutes, flipping halfway, until cooked through.
- For air fryer: cook in a single layer for 10–12 minutes, flipping halfway, until crispy and golden.
- Serve hot with fresh dill on top and your favorite sides.
Notes
Patting the chicken dry is crucial to preserve crispness. Use coarse panko for best texture, and avoid overcrowding the cooking surface for even browning.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Dairy Optional, Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg