Dill Pickle Parmesan Chicken (Recipe for Printing)
Tender chicken marinated in pickle brine, coated with Parmesan breadcrumbs and fried until perfectly golden and crispy.
# What You’ll Need:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup dill pickle juice
03 -
1 cup seasoned breadcrumbs
04 -
½ cup grated Parmesan cheese
05 -
2 large eggs
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½ cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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Salt and pepper to taste
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Cooking oil for frying
# Steps to Prepare:
01 -
In a large bowl, combine the chicken breasts and dill pickle juice. Ensure the chicken is fully submerged and allow it to marinate in the refrigerator for at least 30 minutes.
02 -
Set up a three-bowl breading station. In the first bowl, place the flour seasoned with salt, pepper, and garlic powder. In the second bowl, whisk together the eggs. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.
03 -
In a large skillet, heat enough oil over medium heat to cover the bottom. Monitor the temperature; the oil should sizzle when you drop in a breadcrumb.
04 -
Remove each chicken breast from the marinade, shaking off any excess juice. Dredge it in the seasoned flour first, then dip it into the egg mixture, and finally coat it with the breadcrumb-Parmesan mixture.
05 -
Carefully place the breaded chicken breasts into the hot oil. Fry them for about 5-7 minutes per side or until they turn a golden brown and reach an internal temperature of 75°C. Avoid overcrowding the pan to ensure even cooking.
06 -
Transfer the cooked chicken to a plate lined with paper towels to absorb the excess oil.
07 -
Allow the chicken to rest for 5-10 minutes to help retain its juices and ensure it remains tender.
08 -
Enjoy immediately or let cool before storing in an airtight container for future meals.
# Helpful Advice:
01 -
The pickle juice acts as a brine that helps tenderize the chicken while infusing it with flavor.