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Crispy Air Fryer Dill Pickle Parmesan Chicken

Quick air fryer chicken with tangy dill pickle ranch and a crispy parmesan breadcrumb crust, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3 whole boneless, skinless chicken breasts approximately 1.5 lbs, sliced in half horizontally
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 cup dill pickle ranch dressing or regular ranch plus 1 tbsp pickle juice
  • 1 cup grated Parmesan cheese divided
  • 3 tbsp plain breadcrumbs
  • freshly chopped dill for garnish
  • pickle slices for garnish

Equipment

  • Air Fryer
  • sharp knife
  • cutting board
  • Small mixing bowls
  • Instant-read thermometer
  • Cooking Spray

Method
 

  1. Place each chicken breast on a cutting board. With your hand flat on top, carefully slice horizontally through the middle to create two thinner cutlets (6 pieces total). Pat each piece completely dry with paper towels.
  2. In a small bowl, whisk together kosher salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle this spice mixture evenly over both sides of each chicken cutlet, rubbing it in gently.
  3. In a medium bowl, combine the dill pickle ranch dressing with 1/2 cup of the grated parmesan cheese. Stir until well mixed.
  4. Using a spoon or spatula, spread the ranch and parmesan mixture generously over the top side of each chicken cutlet in a thick layer.
  5. In a small bowl, mix the remaining 1/2 cup parmesan cheese with the breadcrumbs. Sprinkle this mixture evenly over the ranch-coated chicken, pressing down gently so it adheres.
  6. Preheat air fryer to 375°F for 3 minutes. Spray the basket lightly with cooking spray. Place chicken cutlets in a single layer in the basket, leaving space between pieces. Cook in batches if needed.
  7. Air fry for 8-10 minutes until the coating is golden brown and crispy and the internal temperature reaches 165°F when checked with a meat thermometer.
  8. Transfer cooked chicken to a plate and let rest for 5 minutes. Garnish with freshly chopped dill and pickle slices before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Coating will soften but flavor remains good. Reheating: Air fryer at 350°F for 3-4 minutes works best to restore crispiness. Oven at 375°F for 8-10 minutes also works. Microwave will soften the coating. Oven Method: If no air fryer, bake at 400°F on a wire rack over baking sheet for 15-18 minutes until golden and 165°F internal temp. Substitutions: Chicken thighs work great and stay more moist. Panko breadcrumbs for extra crunch. Crushed pork rinds or almond flour for gluten-free. Make regular ranch with pickle juice if you can't find dill pickle ranch. Variations: Add cayenne or hot sauce for spice. Top with bacon crumbles. Use crushed Ritz crackers or cornflakes instead of breadcrumbs. Add finely diced pickles to the ranch coating. Mix lemon zest into breadcrumbs. Make-Ahead: Can bread chicken up to 4 hours ahead and refrigerate until cooking. Freezing: Freeze raw breaded chicken before cooking. Cook from frozen, adding 2-3 minutes to cooking time. Don't crowd: Cook in batches if needed—chicken needs space for air circulation and crispy coating.