Ingredients
- Boneless, skinless chicken breasts (4 medium)
- Dill pickle juice (1/2 cup)
- Panko breadcrumbs (1 cup)
- Grated Parmesan cheese (1/2 cup)
- Large egg (1)
- Dried dill weed (1 tablespoon)
- Garlic powder (1 teaspoon)
- Salt and black pepper (to taste)
Instructions
- Step 1: Pound the chicken breasts to an even 3/4-inch thickness and place them in a shallow dish. Pour the 1/2 cup of dill pickle juice over the chicken, cover, and refrigerate for at least 30 minutes to allow the brine to tenderize and flavor the meat.
- Step 2: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. In a shallow plate, whisk the large egg until well beaten. In a separate shallow dish, combine the panko breadcrumbs, Parmesan cheese, dried dill weed, garlic powder, salt, and pepper, mixing thoroughly.
- Step 3: Remove the chicken from the pickle juice marinade (discard the leftover juice). Dip each chicken breast entirely into the egg wash, allowing any excess to drip off. Immediately transfer the chicken to the panko mixture, pressing firmly to ensure the coating adheres fully to all sides.
- Step 4: Place the coated chicken breasts onto the prepared baking sheet, ensuring they do not touch. Lightly spray the tops of the chicken with cooking spray or drizzle with a small amount of oil to encourage browning and crispiness.
- Step 5: Bake for 20–25 minutes, or until the coating is golden brown and crispy and the internal temperature of the chicken registers 165°F (74°C). Let the chicken rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container for up to 3 days, placing a paper towel beneath the chicken to absorb moisture and help maintain a bit of crunch.
- For maximum crispness when reheating, place the chicken in a preheated air fryer (350°F/175°C) for 5-7 minutes, or bake briefly until hot, completely avoiding the microwave.
- The bold flavor of this chicken pairs perfectly with a fresh side of creamy coleslaw or a quick dipping sauce made from sour cream mixed with extra dried dill and a splash of pickle juice.
- To ensure your Parmesan Panko coating is rock-solid and stays put during baking, press the breadcrumbs onto the chicken very firmly and let the coated breasts rest on the baking sheet for 5 minutes before they go into the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American