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Close up of textured panko and parmesan breading on Air Fryer Dill Pickle Chicken.

Air Fryer Dill Pickle Chicken: The Ultimate Crispy Panko Recipe

Crispy, tangy Air Fryer Dill Pickle Chicken featuring a craggy parmesan-panko crust, creamy ranch drizzle, and fresh pickle rounds. A high-crunch, flavor-packed dinner that is easy to make and visually stunning.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 3 people
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 large chicken breasts Approx 1.5 lbs (680g)
  • 1 cup dill pickle juice 240ml, from the jar
  • 1.5 cups panko breadcrumbs 90g, Japanese style
  • 1/2 cup parmesan cheese 45g, finely grated
  • 1/2 cup all-purpose flour 60g
  • 2 large eggs beaten
  • 1/4 cup ranch dressing 60ml, thick and creamy
  • 9 slices dill pickle rounds thinly sliced
  • 1 tsp dried dill weed for garnish

Equipment

  • 1 Air Fryer Basket or oven style
  • 1 Meat Mallet For evening out chicken thickness
  • 3 Shallow Dredging Bowls For flour, egg, and panko stages

Method
 

Preparation and Brining
  1. Pound chicken breasts to 3/4 inch (2cm) thickness. Submerge in 1 cup (240ml) pickle juice for 30-120 minutes in the refrigerator.
  2. Remove chicken from brine and pat completely dry with paper towels.
Dredging and Air Frying
  1. Coat chicken in flour (60g), dip in beaten eggs, then press firmly into the panko (90g) and parmesan (45g) mixture until heavily encrusted.
  2. Place in preheated air fryer at 375°F (190°C). Cook for 12-15 minutes, flipping halfway, until golden-brown and internal temp reaches 165°F (74°C).
Plating
  1. Drizzle with ranch dressing in a zigzag, top with pickle rounds, and sprinkle with dried dill and black pepper.

Notes

Do not brine longer than 2 hours or the texture will become soft.
Spray the panko with a little oil before air frying for a deeper golden color.