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Crispy Dill Pickle Parmesan Chicken

Crispy Dill Pickle Parmesan Chicken

Chicken cutlets brined in tangy pickle juice, coated in a crispy parmesan panko crust, and baked to golden perfection.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts cut in half horizontally to make 4 cutlets
  • 1 cup dill pickle juice
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup Parmesan cheese grated
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter melted

Equipment

  • Baking Sheet
  • Zip-top Bag
  • Three Shallow Bowls

Method
 

  1. Marinate the chicken cutlets in the dill pickle juice in a sealed bag for 30 minutes to 4 hours in the refrigerator.
  2. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  3. Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, dill, garlic powder, pepper, and melted butter.
  4. Dry the marinated chicken thoroughly with paper towels. Dredge each cutlet in flour, dip in the egg, and press firmly into the panko mixture.
  5. Bake on the prepared sheet for 20 to 25 minutes until the crust is golden and the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Notes

  • Drying the chicken well before breading is crucial to keep the crust from falling off.
  • Do not add salt to the breading, as the pickle juice and parmesan are naturally salty.