Ingredients:

  • 1/2 cup dill pickle juice
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1.5 lb chicken breasts
  • 2 large eggs

Instructions:

  1. Place chicken breasts between sheets of parchment paper and pound to an even 1/2-inch thickness.
  2. Whisk together pickle juice, lemon juice, garlic powder, and pepper. Submerge the chicken and refrigerate for at least 30 minutes.
  3. Pat chicken slightly dry and dredge in flour until lightly coated, shaking off any excess.
  4. Dip the floured chicken into the beaten eggs, ensuring every inch is covered.
  5. Press the chicken firmly into the mixture of Panko, Parmesan, and paprika until a thick, even layer adheres.
  6. Place chicken on a wire rack. Air fry at 400°F (200°C) for 12–15 minutes or bake in the oven for 20 minutes until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving.