Dill Pickle Parmesan Chicken (Print-Friendly Version)
Tender chicken topped with tangy ranch, Parmesan, and breadcrumbs, air-fried or baked until golden and crispy.
# Ingredients List:
→ Chicken and Seasoning
01 -
3 boneless, skinless chicken breasts (approximately 680 grams), sliced horizontally
02 -
1 teaspoon kosher salt
03 -
0.5 teaspoon black pepper
04 -
0.5 teaspoon garlic powder
05 -
0.5 teaspoon onion powder
06 -
0.5 teaspoon paprika
→ Coating
07 -
120 grams dill pickle ranch dressing, plus extra for serving
08 -
100 grams grated Parmesan cheese, divided
09 -
3 tablespoons plain breadcrumbs
→ Garnish
10 -
Fresh dill, chopped
# How to Make It:
01 -
Combine kosher salt, black pepper, garlic powder, onion powder, and paprika in a small bowl to create a balanced spice blend.
02 -
Pat chicken breasts dry with paper towels. Evenly coat all sides with the spice blend, ensuring thorough seasoning.
03 -
In a separate bowl, stir together dill pickle ranch dressing and 50 grams of the grated Parmesan cheese. Evenly spread this mixture atop each piece of chicken.
04 -
Combine remaining 50 grams Parmesan cheese with the breadcrumbs. Sprinkle the mixture over the chicken to achieve a crisp, savory crust.
05 -
Arrange coated chicken in the basket of an air fryer in a single layer. Air fry at 190°C for 8–10 minutes, checking after 8 minutes. Cook until the chicken reaches an internal temperature of 74°C.
06 -
Transfer chicken to a plate and let rest for 5 minutes. Finish with chopped fresh dill and an extra drizzle of dill pickle ranch dressing before serving.
# Extra Tips:
01 -
For oven preparation, preheat oven to 200°C, place seasoned chicken in a lightly greased baking dish, and bake for 20–22 minutes or until 74°C internal temperature is reached. For a crispier finish, broil for the final 2–3 minutes, monitoring closely.
02 -
Serving with roasted vegetables, salad, or mashed potatoes creates a balanced meal.