Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
- 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 for the flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another for the whisked eggs; and the last for the mixture of Parmesan and breadcrumbs.
- Remove the chicken from the brine and pat dry. Dredge each piece in the flour mixture, dip in the egg, then press into the breadcrumb-Parmesan mixture until fully 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 golden brown and cooked through (internal temperature should reach 165°F).
- Transfer the chicken to a wire rack to drain excess oil. Allow it to rest for a few minutes before serving hot.
Notes
For extra flavor, try adding herbs like dill or parsley to the breadcrumb coating. If you prefer a spicier kick, mix in some cayenne pepper or use spicy dill pickle juice.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg
Keywords: chicken, fried chicken, Parmesan chicken, dill pickle chicken