Crispy Dill Pickle Parmesan Chicken
A tangy, crunchy chicken recipe brined in dill pickle juice, coated in parmesan and breadcrumbs for an addictive weeknight dinner.
Ingredients
For the chicken
- 4 pieces chicken breasts (boneless, skinless) Pound to even thickness for uniform cooking.
- 1 cup dill pickle juice From a jar of pickles.
For the coating
- 1 cup breadcrumbs Panko for extra crunch recommended.
- 1 cup grated Parmesan cheese Freshly grated if possible.
- 2 pieces eggs, beaten For egg wash.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly oil it; for crispier, use a wire rack.
- Place the chicken in a shallow dish or zip-top bag and pour the dill pickle juice over the chicken. Refrigerate and brine for at least 1 hour, up to 12-24 hours.
- In a shallow bowl, whisk the eggs until smooth.
- In another bowl, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, and seasoning. Mix well.
Coating and Baking
- One at a time, remove a chicken breast from the brine, allow excess liquid to drip off, dip it in the beaten egg, then press it into the breadcrumb mixture until well coated. For an extra-thick crust, double-dip.
- Arrange the coated breasts on the prepared baking sheet. Optionally, lightly spray the tops with oil.
- Bake for 25-30 minutes, or until golden and an instant-read thermometer reads 165°F (74°C).
- Let rest for 5 minutes before slicing. Serve hot.
Notes
For a gluten-free version, replace breadcrumbs with gluten-free options. This chicken can be served in multiple ways: on salads, in sandwiches, or with roasted vegetables.