Description
Juicy chicken breasts meet a tangy ranch-pickle marinade and crispy Parmesan-breadcrumb crust in this quick air fryer dish. The vinegar in the dressing brightens the dish while the aged Parmesan adds salty depth, perfect for busy weeknights.
Ingredients
Boneless skinless chicken breasts (1.5 lbs)
Kosher salt (1 teaspoon)
Black pepper (1/2 teaspoon)
Garlic powder (1/2 teaspoon)
Onion powder (1/2 teaspoon)
Sweet paprika (1/2 teaspoon)
Dill pickle ranch dressing (1/2 cup + extra)
Grated Parmesan cheese (1 cup, split into two portions)
Plain breadcrumbs (3 tablespoons)
Instructions
Slice each chicken breast horizontally into two thin cutlets
Season cutlets with salt, pepper, garlic powder, onion powder, and paprika
Pour ranch dressing into a bowl and soak chicken cutlets for 5 minutes
Coat half of the Parmesan and breadcrumbs evenly over cutlets
Add remaining Parmesan on top for a golden crust
Air fry at 375°F for 8-10 minutes per batch or until golden and internal temp reaches 165°F
Rest 5 minutes before serving
Notes
Use panko breadcrumbs for extra crunch
Verify ranch dressing does not contain alcohol
Traditional Parmesan contains animal enzymes – request vegetarian certification if required
Serve with roasted vegetables and lemon wedges for freshness
Leftovers refrigerate well for 3-4 days
- Prep Time: 10
- Cook Time: 10
- Category: Chicken Recipes
- Method: Air Frying
- Cuisine: American