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Golden brown crispy chicken strips breaded with parmesan and panko on a wire rack

Crispy Dill Pickle Parmesan Chicken

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 385 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts, sliced into strips
  • 1 cup dill pickle juice
  • 1 cup Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon kosher salt
  • 2 tablespoons olive oil or cooking spray

Instructions
 

  • Place chicken strips in a glass bowl or resealable bag and pour the dill pickle juice over them; refrigerate and marinate for 30 minutes.
  • Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with a wire rack or parchment paper.
  • Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, Parmesan cheese, dried dill, garlic powder, onion powder, salt, and pepper.
  • Remove chicken from the brine and pat thoroughly dry with paper towels.
  • Dredge each chicken strip in the flour, shaking off excess, then dip into the egg wash, and finally press firmly into the Panko-Parmesan mixture until fully coated.
  • Arrange the breaded chicken on the prepared baking sheet and lightly coat the surface with cooking spray or a drizzle of oil.
  • Bake for 18 to 20 minutes, flipping once halfway through, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the exterior is golden brown.
  • Allow chicken to rest for 3 minutes before serving with additional dill pickle slices or dipping sauce.