Description
A delightful twist on traditional fried chicken with tangy dill pickle juice and savory Parmesan cheese.
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 the chicken breasts in a shallow dish or zip-top bag and pour the dill pickle juice over the chicken. 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; one for the whisked eggs; and one for a mixture of Parmesan cheese and breadcrumbs.
- Remove the chicken from the brine and pat it dry, then dredge in the seasoned flour, dip in the egg, and press into the breadcrumb-Parmesan mixture.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat and fry the chicken for 5–7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
- Transfer the fried chicken to a wire rack to drain and let it rest for a few minutes before serving hot.
Notes
For extra flavor, consider adding more spices to the breadcrumb mixture. Ensure the oil is hot enough before frying for a crispy texture.
- Prep Time: 120 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 180mg
Keywords: chicken, fried chicken, dill pickle, Parmesan, weeknight dinner