Description
A delightful twist on classic fried chicken featuring crispy textures and the tangy zest of dill pickles.
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, ensuring each piece is well-coated. Marinate in the fridge for 30 minutes to 2 hours.
- While the chicken marinates, set up your dredging station.
- Prepare three shallow dishes: one with flour mixed with garlic powder, onion powder, paprika, salt, and pepper; another with the whisked eggs; and the last with a mixture of Parmesan and seasoned breadcrumbs.
- After marinating, remove the chicken from the brine and pat it dry with paper towels.
- Dredge each chicken breast in the flour mixture, ensuring even coating.
- Dip it into the egg, allowing excess to drip off.
- Press the chicken into the breadcrumb-Parmesan mixture until coated.
- Heat about 1/2 inch of cooking oil in a skillet over medium-high heat. Once hot, carefully add the chicken pieces.
- Fry for 5 to 7 minutes on each side or until golden and cooked through, reaching an internal temperature of 165°F.
- Transfer the crispy chicken to a wire rack to drain excess oil and rest for a few minutes before serving.
Notes
Make-ahead marination is encouraged for enhanced flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 160mg