Ingredients:
- 4-5 thin sliced Boneless skinless chicken breasts
- 8 oz dill pickle juice
- 1 tsp ranch seasoning
- 2 whisked eggs
- 1 cup crispy breading
Pour pickle juice over chicken and ranch seasoning in a bowl, cover and refrigerate for at least 6 hours. Remove from refrigerator, pat dry with paper towel. Dip chicken in whisked eggs and then press into crispy breading until throughly coated. Air fry at 400 degrees for 24-26 minutes, flipping halfway through. You can also pan fry in a little olive oil or butter, or bake in an oven.
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