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Crispy Dill Pickle Parmesan Chicken

Crispy Dill Pickle Parmesan Chicken: A Crunchy Family Favorite

This Crispy Dill Pickle Parmesan Chicken combines classic fried chicken flavors with dill pickle juice for a tasty, crunchy dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts
  • 1 cup Dill pickle juice or lemon juice for a fresh twist
For the Breading
  • 1 cup Seasoned breadcrumbs or mix plain breadcrumbs with spices
  • 1/2 cup Parmesan cheese or pecorino as a substitute
  • 1 cup All-purpose flour or gluten-free flour if needed
  • 2 large Eggs or flax egg for vegan option
  • 1 teaspoon Garlic powder or fresh minced garlic
  • 1 teaspoon Onion powder or fresh onion
  • 1 teaspoon Paprika smoked paprika adds a deeper note
For Cooking
  • to taste Salt and pepper adjust according to palate
  • as needed cup Cooking oil vegetable, canola, or olive oil

Equipment

  • Large Skillet
  • Shallow Dishes
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Marinate chicken by covering it with dill pickle juice in a dish or zip-top bag. Refrigerate for 30 minutes to 2 hours.
  2. Prepare breading stations with flour mixed with spices in one dish, whisked eggs in another, and breadcrumbs with Parmesan in the third.
  3. Bread the marinated chicken by dredging in flour, dipping in eggs, and coating with the breadcrumb mixture.
  4. Heat oil in a skillet and fry the chicken for 5-7 minutes on each side until golden brown and cooked through.
  5. Drain fried chicken on a wire rack and allow to rest before serving.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Serve with mashed potatoes and green beans or as a sandwich on a toasted brioche bun.

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