Description
A delightful twist on classic fried chicken, infused with tangy dill pickle juice and crispy Parmesan breadcrumbs.
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; one with whisked eggs; and one with Parmesan mixed with breadcrumbs.
- Remove chicken from brine and pat dry.
- Dredge each piece in flour, dip in egg, and then press into breadcrumb-Parmesan mixture until coated.
- Heat 1/2 inch of oil in a large skillet over medium-high heat.
- Fry chicken for 5–7 minutes per side until golden brown and cooked through (internal temp should reach 165°F).
- Transfer to a wire rack to drain excess oil. Let rest a few minutes before serving hot.
Notes
For best results, do not skip the marinating step to ensure juicy, flavorful chicken. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: main course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 130mg