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 breasts in dill pickle juice for 30 minutes to 2 hours in the refrigerator.
- Set up your breading station with three shallow dishes (flour mixture, whisked eggs, and breadcrumb-Parmesan mixture).
- Coat each chicken breast by dredging it first in the flour mixture, then dipping into the egg wash, and finally pressing into the breadcrumb-Parmesan mixture until fully coated.
- Heat oil in a large skillet over medium-high heat. Fry each piece of chicken for about 5–7 minutes per side until golden brown and cooked through.
- Transfer to a wire rack to drain excess oil before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 370
- Sugar: 0g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 165mg