Description

Crispy, juicy chicken marinated in tangy dill pickle brine and baked with a savory Parmesan breadcrumb coating. A healthier, oven-baked twist on a classic favorite!

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup dill pickle brine (from a jar of pickles)
1 cup seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, whisked
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
Salt and black pepper, to taste
Cooking spray or a light brushing of oil

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Instructions

Place chicken in brine and marinate for 30 min to 2 hours.
Preheat oven to 400°F. Set up breading station with flour, egg, and breadcrumb-Parmesan mix.
Pat chicken dry. Dredge in flour, dip in egg, then coat in breadcrumb mixture.
Place on a greased wire rack over a baking sheet. Spray with oil.
Bake for 20-25 min until golden and internal temp reaches 165°F.

Notes

Patting the chicken dry after marinating is crucial for the coating to adhere.
Using a wire rack ensures all sides get crispy.
Let chicken rest for 5 minutes after baking for maximum juiciness.

Prep Time: 15 min
Cook Time: 25 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 460 kcal
Sugar: 2 g
Sodium: 870 mg
Fat: 22 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 42 g