Description
A delightful exploration of flavor and texture that combines crispy chicken with the tang of dill pickles and the richness of Parmesan cheese.
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
- Marinate the chicken in dill pickle juice for at least 30 minutes.
- Prepare three shallow dishes for dredging: one with flour mix, one with whisked eggs, and one with breadcrumbs and Parmesan.
- Dredge the chicken by coating it in flour, then eggs, and finally the breadcrumb mixture.
- Fry the chicken in hot oil for 5–7 minutes on each side until golden brown and cooked through.
- Drain on a wire rack and let rest before serving.
Notes
For a healthier option, consider using an air fryer or baking the chicken in the oven.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 160mg