Description
Bold Dill Pickle Parmesan Chicken is a simple, flavorful dinner made for busy days. Juicy chicken cutlets are marinated in dill pickle juice, then coated in a crispy parmesan-panko crust and baked or air-fried until golden. It’s tangy, crunchy, and easy enough for stress-free family meals.
Ingredients
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2 large boneless, skinless chicken breasts (sliced lengthwise for cutlets)
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1 cup dill pickle juice (from jar)
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1 cup panko breadcrumbs
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1/2 cup grated parmesan cheese
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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Salt and pepper to taste
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2 large eggs
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1/2 cup all-purpose flour
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Fresh dill for garnish (optional)
Instructions
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Place the chicken cutlets in a bag or shallow dish and cover completely with dill pickle juice. Refrigerate for 2–8 hours.
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Preheat the oven to 425°F (220°C) or preheat the air fryer to 390°F (200°C).
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Set up a breading station:
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Bowl 1: flour seasoned with salt and pepper
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Bowl 2: beaten eggs
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Bowl 3: panko breadcrumbs, parmesan cheese, garlic powder, onion powder, and paprika
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Remove the chicken from the marinade and pat dry. Coat each piece in flour, dip into the eggs, then press firmly into the breadcrumb mixture until fully coated.
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Cook the chicken:
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Oven: Place on a lined baking sheet and bake for 18–22 minutes, flipping halfway, until golden and cooked through (165°F internal temperature).
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Air Fryer: Cook for 10–12 minutes, flipping halfway, until crispy and fully cooked.
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Garnish with fresh dill if desired and serve hot.
Notes
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Marinating longer than 8 hours is not recommended, as it can affect the chicken’s texture.
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Patting the chicken dry before breading helps the coating crisp properly.
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For best texture when reheating, use the oven or air fryer rather than a microwave.