Description
A deliciously crunchy chicken dish infused with the tang of dill pickle juice and Parmesan cheese, perfect for any meal.
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
- In a bowl, soak the chicken breasts in dill pickle juice for anywhere between 30 minutes to 2 hours.
- Set up three shallow dishes: combine flour, garlic powder, onion powder, paprika, salt, and pepper in the first dish; whisk eggs in the second; mix breadcrumbs and Parmesan in the third.
- Dredge each piece of marinated chicken in the flour mixture, dip into the egg wash, then coat with the breadcrumb-Parmesan mixture.
- Heat oil in a skillet over medium-high heat and fry coated chicken for 5–7 minutes on each side until golden brown and cooked through.
- Remove from skillet and let drain on a wire rack for a few minutes before serving.
Notes
For maximum crunch, consider double-dipping your chicken in the breading. You can also substitute chicken for tofu or tempeh for a vegan version.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg