Description
Juicy chicken breasts marinated in pickle juice, coated with a crispy parmesan and panko crust, and air-fried to perfection.
Ingredients
Scale
- 2 large Chicken Breasts (pounded to even thickness)
- 1 cup (240ml) Pickle Juice (strained from jar)
- 1 cup (60g) Panko Breadcrumbs (coarse Japanese style)
- 1/2 cup (45g) Parmesan Cheese (finely grated)
- 1/2 cup (60g) All-Purpose Flour
- 2 large Eggs (beaten)
- 1 tsp (5g) Garlic Powder
- 1/2 tsp (3g) Black Pepper
- 2 tbsp (30ml) Ranch Dressing (thick white variety)
- 6 slices Dill Pickle Rounds (circular)
- 1 tbsp (2g) Fresh Dill (chopped)
- 2 Whole Dill Pickle Spears (for serving)
Instructions
- Marinate the chicken breasts in pickle juice for at least 30 minutes to enhance flavor.
- Prepare three separate bowls; one for flour, one for beaten eggs, and one for the breadcrumb mixture (panko, Parmesan, garlic powder, and black pepper).
- Remove the chicken from the marinade and pat it dry with a paper towel.
- Dredge each piece of chicken in flour, then dip in the beaten eggs, and finally coat thoroughly with the panko mixture.
- Preheat your air fryer to 400°F (200°C).
- Arrange the coated chicken in the air fryer basket in a single layer, ensuring they do not overlap.
- Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
- Serve the chicken alongside the dill pickle spears.
Notes
Do not skip the marination step for enhanced flavor. Use fresh panko for the best texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 180mg