Ingredients
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds), sliced in half horizontally
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup dill pickle ranch dressing, plus more for serving
- 1 cup grated parmesan cheese, divided
- 3 tablespoons plain breadcrumbs
- Fresh dill, chopped (for garnish)
Instructions
- In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika.
- Pat chicken breasts dry and season both sides with the spice mix.
- In another bowl, combine dill pickle ranch dressing with 1/2 cup of parmesan.
- Spread the ranch-parmesan mixture evenly over each piece of chicken.
- Mix the remaining 1/2 cup parmesan with breadcrumbs and sprinkle over the chicken, pressing to adhere.
- Air fry at 375°F for 8–10 minutes, or until the internal temperature reaches 165°F and the topping is golden.
- Let rest for 5 minutes, then garnish with chopped fresh dill and a drizzle of extra dill pickle ranch.
Notes
- Substitute chicken thighs for a juicier variation—adjust cooking time as needed.
- No dill pickle ranch? Mix ranch with chopped pickles and a spoon of pickle juice.
- Bake at 400°F for 20–22 minutes, then broil for crispiness if not using an air fryer.
- Press topping firmly onto the chicken and avoid moving it during cooking to keep coating intact.
- For gluten-free, use gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 1g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 95mg
