It is 6pm. You are tired. Dinner needs to happen fast. This crispy dill pickle chicken is your new secret weapon.
It delivers a tangy, savory crunch that the whole family will love. This recipe is perfect for those busy nights when you need a win in the kitchen.
Why This Recipe Is a Winner
This dish is a total game-changer for your weekly rotation. The pickle brine acts as a natural tenderizer for the meat. It keeps the chicken incredibly juicy and flavorful inside.
It is a wonderful kid-approved option that feels like a treat. You get all the crunch of fried chicken without the heavy oil. This recipe is a fantastic choice for a healthy reset that still tastes indulgent.
Simple Method
Making this chicken is simple and very rewarding. You just marinate, coat, and let the oven do the work. The parmesan crust browns beautifully while you relax.
Even if you are a beginner, you can master this. There is no messy frying involved in this process. It is a stress-free meal that looks and tastes impressive.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh ingredients makes a big difference here.
- 1 lb boneless skinless chicken breasts, sliced into cutlets
- 1 cup dill pickle brine
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground black pepper
- 1 large egg, beaten
- Cooking spray
Step-by-Step Directions
- Submerge chicken cutlets in dill pickle brine and refrigerate for 30 to 60 minutes.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with a wire rack or parchment paper.
- In a shallow bowl, whisk the egg until smooth.
- In a separate shallow dish, combine Panko breadcrumbs, Parmesan cheese, garlic powder, dried dill, and black pepper.
- Remove chicken from the brine and pat dry with paper towels to ensure the coating adheres.
- Dip each piece of chicken into the egg wash, then dredge in the Parmesan mixture, pressing firmly to coat both sides.
- Place breaded chicken on the prepared baking sheet and lightly mist the tops with cooking spray.
- Bake for 20 to 25 minutes or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Best Ways to Enjoy It
Serve these golden cutlets while they are still warm and crunchy. They pair perfectly with a fresh garden salad or roasted potatoes. Add a side of ranch dressing for the ultimate kid-friendly experience.
For a lighter meal, slice the chicken over a bed of greens. Set the table, call the kids, and enjoy a satisfying family dinner together. It is a meal that makes everyone happy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to three days. To keep the crunch, reheat them in an air fryer or oven. Avoid the microwave if you want to maintain that crispy texture. You can even freeze the breaded chicken for later use.
Tips for Best Results
- Don’t skip the brining step for the most flavor.
- Always pat the chicken dry before dipping in egg.
- Use a wire rack to help air circulate for extra crispiness.
- Freshly grated parmesan melts better than the canned kind.
- Do not overcrowd the baking sheet while cooking.
- Lightly spray the chicken to help the breading brown.
- Check the internal temperature to avoid overcooking the meat.
Easy Flavor Ideas
- Add red pepper flakes for a spicy kick.
- Use gluten-free breadcrumbs to keep it allergy-friendly.
- Swap chicken breasts for tender chicken thighs.
- Add lemon zest to the breading for a bright spring flavor.
Common Questions
Does the chicken taste strongly of pickles?
The brine adds a subtle tang and keeps things moist. It is a savory flavor rather than an overwhelming pickle taste. Most people find it perfectly balanced.
Can I make this in an air fryer?
Yes, you certainly can! Cook at 375°F for about 12 to 15 minutes. Flip them halfway through for the best golden crust.
I hope this crispy chicken brings a little joy to your busy weeknight. It is a simple way to show your family some love through a warm meal.
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into cutlets
- 1 cup dill pickle brine
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 1/2 teaspoon ground black pepper
- 1 large egg , beaten
- Cooking spra y
Instructions
- Submerge chicken cutlets in dill pickle brine and refrigerate for 30 to 60 minutes.
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with a wire rack or parchment paper.
- In a shallow bowl, whisk the egg until smooth.
- In a separate shallow dish, combine Panko breadcrumbs, Parmesan cheese, garlic powder, dried dill, and black pepper.
- Remove chicken from the brine and pat dry with paper towels to ensure the coating adheres.
- Dip each piece of chicken into the egg wash, then dredge in the Parmesan mixture, pressing firmly to coat both sides.
- Place breaded chicken on the prepared baking sheet and lightly mist the tops with cooking spray.
- Bake for 20 to 25 minutes or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
