Description
A flavorful dish featuring chicken marinated in dill pickle juice, coated in a crispy Parmesan breadcrumb mixture for a perfect blend of crunch and tenderness.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, whisked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Cooking oil, for frying
Instructions
- Start by placing the chicken breasts in a shallow dish or a zip-top bag.
- Pour the dill pickle juice over the chicken to marinate. Let it soak in the fridge for 30 minutes to 2 hours.
- Once marinated, set up your breading station with three shallow dishes: one for the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; one for the whisked eggs; and another for the Parmesan-cheese-breadcrumb mixture.
- Remove the chicken from the brine and pat it dry. Dredge each piece in the flour mixture first, dip it in the egg, and then press it into the breadcrumb-Parmesan mixture.
- Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once hot, carefully add the chicken to the pan.
- Fry the chicken for about 5-7 minutes per side, or until it’s golden brown and reaches an internal temperature of 165°F.
- Once cooked, transfer the chicken to a wire rack to drain any excess oil. Allow it to rest a few minutes before serving hot.
Notes
For a gluten-free option, substitute with gluten-free breadcrumbs. You can also replace Parmesan cheese with a dairy-free alternative.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg