Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup dill pickle juice (from a jar)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1 cup panko or regular breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Olive oil or cooking spray (for baking or frying)
Instructions
- Marinate chicken in dill pickle juice for at least 30 minutes or up to 4 hours in the refrigerator.
- Preheat oven to 425°F (220°C) if baking. Line a baking sheet with parchment paper.
- Set up 3 bowls: one with flour, garlic powder, onion powder, salt, and pepper; one with beaten eggs; and one with Parmesan and breadcrumbs mixed together.
- Remove chicken from marinade and pat dry. Dredge in flour, then dip in egg, and press into the Parmesan breadcrumb mixture.
- For baking: Place coated chicken on prepared baking sheet, spray lightly with oil, and bake 20–25 minutes, flipping halfway, until golden and cooked through.
- For frying: Heat oil in a skillet over medium heat and cook chicken 4–5 minutes per side until crispy and fully cooked.
- Let rest a few minutes before serving.
Notes
- Add chopped dill or paprika to the breading for more flavor.
- Use hot sauce or cayenne pepper for a spicy variation.
- Turn it into a sandwich with lettuce, tomato, and extra pickles.
- Slice and serve over salad or pasta for a lighter option.
- Reheat in oven or air fryer to keep it crispy.
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 1g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg