Description
Crispy fried chicken breasts brined in dill pickle juice and coated in a Parmesan breadcrumb crust.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
- 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 chicken breasts in a shallow dish or zip-top bag and cover with dill pickle juice; marinate in the refrigerator 30 minutes to 2 hours.
- Set up three shallow dishes: flour mixed with garlic powder, onion powder, paprika, salt and pepper; whisked eggs; and Parmesan mixed with breadcrumbs.
- Remove chicken from brine and pat dry, then dredge each piece in the seasoned flour, dip in egg, and press into the breadcrumb-Parmesan mixture until coated.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat and fry chicken 5?7 minutes per side, until golden brown and the internal temperature reaches 165?F (74?C).
- Transfer cooked chicken to a wire rack to drain excess oil and rest a few minutes before serving hot.
- Prep Time: 30 minutes to 2 hours (plus 10 minutes active prep)
- Cook Time: 10-14 mins