Description
Crispy, juicy baked chicken brined in dill pickle juice and coated in a golden Parmesan breadcrumb crust. An easy, family-friendly dinner packed with bold savory flavor without frying.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1½ pounds)
- 1 cup dill pickle juice
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups breadcrumbs or panko
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill or Italian seasoning
- ½ teaspoon black pepper
- Salt, to taste
- Olive oil spray or cooking spray
Instructions
- Place chicken in a shallow dish or zip-top bag and pour pickle juice over it.
- Cover and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Set up three bowls with flour, beaten eggs, and breadcrumbs mixed with Parmesan, garlic powder, onion powder, dill, pepper, and salt.
- Remove chicken from brine and pat dry.
- Dredge chicken in flour, dip in eggs, then press into breadcrumb mixture.
- Place breaded chicken on baking sheet and spray lightly with olive oil.
- Bake for 20–2525 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).
- Broil for 2–3 minutes at the end if extra browning is desired.
Notes
Do not brine longer than 2 hours to avoid overly salty chicken. Use freshly grated Parmesan for best flavor and crisp texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American