Description
A modern twist on classic breaded chicken using crushed dill pickles and Parmesan for a tangy, crispy crust. Baked to golden perfection for a lighter alternative to frying. Combines crunch, saltiness, and herbal brightness.
Ingredients
Boneless skinless chicken breast, 4 pieces (4–6 oz each)
Dill pickles, 3 cups, finely crushed
Parmesan cheese, 1 cup, freshly grated
All-purpose flour, 1/2 cup
Garlic powder, 1 tbsp
Paprika, 1 tbsp
Butter, 2 tbsp, melted
Eggs, 2 large, beaten
Instructions
Finely crush dill pickles in a food processor (reserve 2 tbsp)
Combine pickles, Parmesan, flour, garlic powder, and paprika in a bowl
Preheat oven to 425°F (220°C)
Butter a baking sheet and coat with the pickle mixture (or line with parchment paper)
Dip chicken in beaten eggs, then press into the pickle-egg mixture to coat
Place chicken on the baking sheet and bake for 25–30 minutes
Let rest for 5 minutes before serving
Notes
Reserve crushed pickles for garnish or topping
Use a wire rack on the baking sheet for even crispiness
Substitute all-purpose flour with cornmeal or almond meal for dietary needs
Flax egg mixture (3 tbsp water + 1 tbsp ground flaxseed) can replace eggs
Olive oil or salted butter adds richness
Serves best with lemon wedges or garlic aioli
- Prep Time: 15
- Cook Time: 30
- Category: lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 200mg