Description
A crispy and flavorful chicken recipe marinated in dill pickle juice and coated with a Parmesan breadcrumb crust, then pan-fried to golden perfection. Perfect for a delicious main course that combines tangy, cheesy, and crunchy textures.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1 cup dill pickle juice (from a jar of pickles)
Coating
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- salt and pepper, to taste
- 2 large eggs, whisked
For Frying
- cooking oil, for frying
Instructions
- Marinate the chicken: Place the chicken breasts in a shallow dish or zip-top bag and cover with the dill pickle juice. Refrigerate and let marinate for 30 minutes to 2 hours to infuse flavor and tenderize the chicken.
- Prepare coating stations: In three separate shallow dishes, combine the flour with garlic powder, onion powder, paprika, salt, and pepper in the first. Whisk the eggs in the second. Mix the Parmesan cheese with the seasoned breadcrumbs in the third.
- Coat the chicken: Remove the chicken from the pickle brine and pat dry with paper towels. Dredge each piece in the flour mixture, then dip into the whisked eggs, and finally press into the Parmesan-breadcrumb mixture until fully coated.
- Heat the oil: Pour about 1/2 inch of cooking oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry the chicken: Carefully place the coated chicken breasts in the hot oil and cook for 5 to 7 minutes per side, or until each side is golden brown and the internal temperature reaches 165°F, indicating the chicken is cooked through.
- Drain and rest: Transfer the fried chicken to a wire rack to drain any excess oil. Let it rest for a few minutes before serving to retain juiciness and crispiness.
Notes
- For a lighter version, bake the coated chicken in a preheated oven at 400°F for 20-25 minutes or air fry at 375°F for 15-20 minutes, flipping halfway through.
- Adjust seasoning to taste; paprika can be omitted or replaced with smoked paprika for a smoky flavor.
- Make sure to pat the chicken dry after marinating to help the coating stick better.
- Use a thermometer to check the internal temperature to avoid undercooking or overcooking the chicken.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 130 mg
