Description
A delightful fusion of crispy fried chicken and tangy dill pickle flavor, perfect for family gatherings.
Ingredients
- 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 the chicken breasts in a shallow dish or a zip-top bag.
- Cover the chicken with the dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
- Set up three shallow dishes: one for seasoned flour, one for whisked eggs, and one for breadcrumb-Parmesan mixture.
- Remove the chicken from the brine and pat dry with paper towels.
- Dredge each piece in the flour mixture, ensuring an even coating.
- Dip the floured chicken into the egg, allowing excess to drip off.
- Press the chicken into the breadcrumb-Parmesan mixture until fully coated.
- Heat about half an inch of cooking oil in a large skillet over medium-high heat.
- Fry the chicken for 5–7 minutes on each side or until golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a wire rack to drain any excess oil.
- Allow the chicken to rest for a few minutes before serving hot.
Notes
For extra crunch, consider using panko breadcrumbs.
