Description
A delightful twist on a classic chicken dish, marinated in dill pickle juice for a unique flavor and coated with a crispy seasoned breadcrumb and Parmesan crust.
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
- Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another with whisked eggs; and the last with Parmesan mixed with breadcrumbs.
- Remove chicken from the brine and pat dry. Dredge each piece in the flour, dip in the egg, then press into the breadcrumb-Parmesan mixture until each piece is well coated.
- Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken for 5–7 minutes on each side, until it is golden brown and fully cooked (internal temperature should reach 165°F).
- Transfer the cooked chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg