Description
A flavorful and crispy chicken dish marinated in dill pickle juice, perfect for comforting weeknight dinners.
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. Pour the dill pickle juice over them and marinate in the fridge for 30 minutes to 2 hours.
- While the chicken is marinating, set up your dredging station by arranging three shallow dishes: In the first, mix flour with garlic powder, onion powder, paprika, salt, and pepper. In the second, place the whisked eggs. In the third, combine Parmesan cheese with seasoned breadcrumbs.
- When ready, remove the chicken from the brine and gently pat it dry with paper towels.
- Dredge each chicken breast in the flour mixture, then dip into the egg wash, and press into the breadcrumb-Parmesan mixture.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully add the chicken and fry for 5–7 minutes on each side, or until golden brown.
- Once crispy and cooked, transfer the chicken to a wire rack to drain excess oil and rest for a few minutes before serving hot.
Notes
For added flavor, mix chopped fresh herbs into the breadcrumb mixture or serve with a creamy dill sauce.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg