Description
Crispy, tangy chicken with a Parmesan-panko crust, perfect for quick weeknight dinners.
Ingredients
- 1 cup dill pickle juice
- 1/2 cup water
- 4 boneless skinless chicken breasts
- 1 1/2 cups panko breadcrumbs
- 3/4 cup finely grated Parmesan
- 1 tsp garlic powder
- 1 tsp dried dill
- seasoned flour for dredging (or gluten-free flour)
- 1 beaten egg
Instructions
- Brine chicken breasts in dill pickle juice and water for 30–60 minutes in the fridge.
- Pat the chicken dry.
- Dredge in seasoned flour, dip in beaten egg, and coat with panko and Parmesan mix.
- Place on a wire rack set over a baking sheet.
- Bake at 400°F for 18–22 minutes until the internal temperature reaches 165°F, or pan-sear for 3–4 minutes per side and finish in the oven for 8–10 minutes.
Notes
For a crisp crust, consider toasting panko before mixing and use a wire rack for baking.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American