# Components:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1 cup dill pickle juice
→ Breading Station
03 - 1/2 cup all-purpose flour
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon paprika
07 - Salt and black pepper to taste
08 - 2 large eggs, whisked
09 - 1 cup seasoned breadcrumbs
10 - 1/2 cup grated Parmesan cheese
→ Frying
11 - Canola or vegetable oil for frying
# Directions:
01 - Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over chicken, ensuring all pieces are submerged. Marinate in the refrigerator for 30 minutes to 2 hours.
02 - Set up three shallow dishes. In the first dish, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk eggs until smooth. In the third dish, combine breadcrumbs and grated Parmesan cheese.
03 - Remove chicken from marinade and pat dry thoroughly with paper towels.
04 - Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the beaten eggs, then press into the breadcrumb-Parmesan mixture to coat evenly.
05 - Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
06 - Fry chicken breasts 5 to 7 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F.
07 - Transfer chicken to a wire rack to drain excess oil. Let rest for a few minutes before serving hot.
