Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 1 cup dill pickle juice
- 1 cup breadcrumbs (preferably seasoned)
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Cooking oil (for frying)
Instructions
- Place chicken breasts in a large bowl with dill pickle juice. Cover and marinate in the fridge for at least 30 minutes.
- Set up a breading station with three bowls: flour mixed with garlic powder, onion powder, paprika, salt, and pepper; whisked eggs; and breadcrumbs mixed with Parmesan cheese.
- Heat oil in a large skillet over medium heat until it shimmers and a breadcrumb sizzles when dropped in.
- Remove chicken from the marinade, letting excess drip off. Dredge in flour, dip in egg, then coat with the breadcrumb-Parmesan mixture.
- Fry chicken for 5–7 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer chicken to a paper towel-lined plate or wire rack. Let rest for 5–10 minutes before serving.
- Serve immediately or store for later use in an airtight container.
Notes
- Use chicken thighs for extra juiciness.
- Make it spicy by adding cayenne to the breadcrumbs or hot sauce to the egg wash.
- Bake at 400°F on a wire rack for 25–30 minutes as a healthier option.
- Freeze cooked chicken for up to 2 months.
- Reheat in an air fryer or oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: American
- Diet: Halal