Description
A comforting twist on fried chicken infused with tangy pickle brine and crunchy Parmesan breadcrumbs, perfect for a family-friendly dinner.
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
- Begin by placing the chicken breasts in a shallow dish or zip-top bag. Pour in the dill pickle juice, ensuring the chicken is fully coated. Cover and marinate in the fridge for 30 minutes to 2 hours.
- While the chicken marinates, set up three shallow dishes for your dredging station. In the first dish, combine the flour with garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk the eggs. In the third dish, mix the Parmesan cheese with the seasoned breadcrumbs.
- Once the chicken has marinated, remove it from the brine and pat dry with paper towels.
- Now it’s time to dredge! Take a chicken breast, coat it in the seasoned flour mixture, dip it in the whisked eggs, and then press it into the breadcrumb-Parmesan mixture until fully coated. Repeat this process for each piece of chicken.
- Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken, frying each piece for 5–7 minutes per side or until golden brown and cooked through.
- Once cooked, transfer the chicken to a wire rack to drain excess oil. Let rest for a few minutes before serving hot.
Notes
For a lighter version, consider baking the coated chicken in a preheated oven at 400°F for about 20-25 minutes instead of frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 750mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 240mg