Description
A delightful dish that combines crunchy chicken with a tangy dill pickle kick, perfect for quick weeknight meals.
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
- Marinate the chicken in dill pickle juice for at least 30 minutes, up to 2 hours.
- Prepare dredging stations with flour and spices in one dish, whisked eggs in another, and seasoned breadcrumbs with Parmesan in the last.
- Dredge marinated chicken in flour mixture, dip in egg, and coat with breadcrumb mixture.
- Fry the coated chicken in hot oil over medium-high heat for 5-7 minutes per side until golden brown and cooked through.
- Drain on a wire rack and let rest before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American