Crispy Dill Pickle Parmesan Chicken
A delightful harmony of juicy chicken, rich Parmesan, and the tangy taste of dill pickles, perfect for family dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Paleo
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
- Marinate the chicken: Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.
- Set up your breading stations: Prepare three shallow dishes with flour mixture, whisked eggs, and breadcrumb-Parmesan mixture.
- Prepare the chicken: Remove chicken from pickle brine and pat dry with paper towels.
- Dredge and coat: Take each piece of chicken and dredge it in the flour mixture, then dip in eggs, and finally press into the breadcrumb-Parmesan mixture.
- Heat the oil: In a large skillet, heat about 1/2 inch of oil over medium-high heat.
- Fry the chicken: Gently place the coated chicken breasts in the oil, frying for 5-7 minutes on each side.
- Drain and rest: Transfer the fried chicken to a wire rack to drain excess oil. Let it rest for a few minutes before serving.
Notes
For a healthier option, consider baking the chicken instead of frying. To reheat leftovers, place them on a baking sheet and warm in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 210mg