Place the chicken cutlets in a resealable bag or shallow dish. Pour dill pickle juice over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for 2–8 hours.

Tip: 2 hours gives good flavor; up to 8 hours deepens the tang without breaking down the meat too much. Avoid overnight marinating.

For oven: Preheat to 425°F (220°C).

For air fryer: Preheat to 390°F (200°C).

Tip: Hot temperatures help the crust crisp quickly without overcooking the chicken.

In the first bowl, add flour and season with salt and pepper.

In the second bowl, beat the eggs until frothy.

In the third bowl, combine panko, parmesan, garlic powder, onion powder, paprika, and more salt and pepper.

Tip: Add 1 tbsp melted butter for an extra-savory crust.

Remove chicken from pickle juice and pat dry with paper towels.

Tip: Keep the pickle juice for a dipping sauce.

Lightly coat each cutlet in flour mixture, shaking off excess.

Dip into the beaten eggs, letting excess drip off.

Firmly press into panko mixture until well coated.

Tip: Firm pressing ensures the crust adheres.

Oven: Bake at 425°F (220°C) for 18–22 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C).

Air fryer: Spray basket with oil. Air fry at 390°F (200°C) for 10–12 minutes, flipping halfway.

Tip: For ultra-crisp crust in the oven, finish under the broiler for 1–2 minutes.

Let the chicken rest for 3–5 minutes after cooking.

Sprinkle with fresh dill and serve hot.

Tip: A drizzle of pickle juice-thinned mayonnaise adds a nice touch.