Crispy Dill Pickle Parmesan Chicken

Method

1. Marinate the Chicken: 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.
2. Prepare the Breading Station: 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.
3. Preheat the Oil: 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.
4. Coat the Chicken: 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.
5. Fry the Chicken: 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 165°F (75°C). Avoid overcrowding the pan to ensure even cooking.
6. Drain Excess Oil: Once cooked, transfer the chicken to a plate lined with paper towels to absorb the excess oil.
7. Rest the Chicken: Allow the chicken to rest for 5-10 minutes. This will help retain its juices and ensure it remains tender.
8. Serve: Enjoy the chicken immediately