Ingredients:

  • 1.5 lbs chicken breasts, sliced into tenders
  • 1/2 cup dill pickle juice
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried dill weed
  • 1 tsp onion powder
  • 2 large eggs
  • 2 tbsp dill pickle juice

Instructions:

  1. Whisk the 1/2 cup pickle juice, garlic powder, and black pepper in a bowl. Add the chicken tenders, ensuring every piece is submerged, and let sit for 10-15 minutes. Note: This is the rapid brine phase that ensures juiciness.
  2. Prepare the dredging station. In the first bowl, whisk together the eggs and 2 tablespoons of pickle juice. Note: The extra juice helps the egg stick to the marinated meat.
  3. In a second bowl, combine panko breadcrumbs, grated Parmesan cheese, dried dill weed, and onion powder. Note: Mix well so the cheese doesn't clump in one spot.
  4. Lift a chicken tender from the brine and let the excess juice drip off for a second.
  5. Dredge each chicken tender in the egg mixture, coating it fully.
  6. Press the tender firmly into the Parmesan breading mix until the coating is thick and pebbly. Note: Don't be shy; press the crumbs in with your palm.
  7. For Air Fryer: Arrange chicken in a single layer and cook at 400°F (200°C) for 10-12 minutes until the crust is golden and sizzling.
  8. For Oven: Arrange on a parchment lined baking sheet and bake at 425°F (220°C) for 15-18 minutes until the crust is mahogany colored.
  9. Remove from heat and let the chicken rest for 3-5 minutes before serving. Note: This lets the juices redistribute so they don't run out on the first bite.