Crispy Dill Pickle Parmesan Chicken
A delightful twist on traditional chicken dishes featuring a tangy dill pickle marinade and crispy Panko-Parmesan coating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 thin-sliced boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup dill pickle juice (from a jar of dill pickles)
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 3 tbsp olive oil (or avocado oil, for frying)
Instructions
- Place the chicken breasts in a shallow dish and cover them with dill pickle juice. Refrigerate for at least 30 minutes and up to 4 hours.
- Prepare three shallow dishes. In the first, combine the flour, garlic powder, onion powder, and black pepper. In the second, beat the eggs. In the third, mix the Panko breadcrumbs and Parmesan cheese.
- Remove the chicken from the brine and pat it completely dry. Dredge each piece in the flour mixture, then dip it in the egg, and finally press it firmly into the Panko-Parmesan mixture to coat thoroughly.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3-5 minutes on each side until it is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Serve immediately with your favorite sides.
Notes
For extra crunch, consider adding crushed cornflakes to the Panko breadcrumb mixture. Adjust the seasoning in the flour mixture based on your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 160mg