Ingredients
- Boneless, skinless chicken breasts: 2 large
- Dill pickle juice: 1/2 cup
- All-purpose flour: 1/2 cup
- Large eggs: 2
- Panko breadcrumbs: 1 cup
- Grated Parmesan cheese: 1/2 cup
- Dried dill: 2 tablespoons
- Garlic powder: 1 teaspoon
Instructions
- Step 1: Marinate the chicken breasts in dill pickle juice for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, Parmesan cheese, dried dill, and garlic powder.
- Step 3: Remove the chicken from the marinade and discard the juice. Dredge each chicken breast in the flour, then dip it in the egg, and finally coat it thoroughly with the panko-Parmesan mixture, pressing to adhere.
- Step 4: Preheat oven to 400°F (200°C). Place the coated chicken breasts on a baking sheet lined with parchment paper.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Let rest for a few minutes before serving.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, use an air fryer or bake the chicken again until heated through.
- Serve this tangy chicken with a cool and creamy dill dip to complement the flavors.
- Don't skip pressing the breadcrumb mixture onto the chicken; this ensures maximum crunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American