Description
A unique dish that combines the tangy goodness of dill pickles with a savory Parmesan breadcrumb coating, offering a delightful twist on classic fried chicken.
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: flour mixed with garlic powder, onion powder, paprika, salt & pepper; whisked eggs; and Parmesan mixed with breadcrumbs.
- Remove chicken from brine and pat dry.
- Dredge each piece in flour, dip in egg, then press into breadcrumb-Parmesan mixture until coated.
- Heat 1/2 inch of oil in a large skillet over medium-high heat.
- Fry chicken 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).
- Transfer to a wire rack to drain excess oil.
- Rest a few minutes before serving hot.
Notes
For a healthier version, you can bake the breaded chicken at 400°F for 20–25 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg