Crispy Dill Pickle Parmesan Chicken
This Crispy Dill Pickle Parmesan Chicken is all about juicy chicken coated in a crunchy, cheesy crust. The secret? A quick soak in pickle juice that infuses flavor and moisture, keeping the meat tender and delicious.
Equipment
- Shallow Dish
- Mixing Bowl
- Parchment-lined tray
- Air Fryer
- Meat Thermometer
Ingredients
Ingredients
- 500 g Boneless skinless chicken breasts
- 240 ml Dill pickle juice
- 50 g Grated Parmesan cheese
- 100 g Breadcrumbs panko or regular
- 30 g Flour
- 1 large Egg plus 15 ml water
- 5 g Garlic powder
- 5 g Onion powder
- 5 g Dried dill
- to taste Salt and pepper
- as needed Cooking spray or light oil
Instructions
- Pat the chicken dry and marinate in pickle juice for 15–30 minutes in the fridge.
- After marinating, pat the chicken dry, dredge in seasoned flour, dip in egg wash, and coat with a mixture of breadcrumbs, parmesan, garlic powder, onion powder, and dill.
- Let the coated chicken rest on a rack for 5 minutes.
- Place the coated chicken in the air fryer at 200°C for 10–12 minutes, flipping halfway through, until the internal temperature reaches 74°C.
Notes
Tip: Ensure the pieces of chicken are not touching in the air fryer for the best crispiness.