Ingredients
Equipment
Instructions
- Place the pounded chicken breasts in a shallow dish and pour the dill pickle juice over them. Marinate for at least 15 minutes, but no more than 30 minutes.
- Set up three shallow dishes. In the first, mix flour, salt, and pepper. In the second, whisk the eggs. In the third, combine Panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, and paprika.
- Remove chicken from marinade and pat completely dry. Dredge in flour, then dip in egg, and finally press firmly into the Panko-Parmesan mixture to coat thoroughly.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 4-6 minutes per side, until golden brown, crispy, and cooked through (165°F).
- Transfer the chicken to a wire rack to rest for a few minutes before serving.
Notes
Tip 1: Don't marinate for longer than 30 minutes, as the acid in the pickle juice can start to break down the chicken's texture.
Tip 2: Ensure your pan is properly preheated before adding the chicken to get a perfectly golden, crispy crust.
Tip 3: For an extra flavor boost, add a pinch of cayenne pepper to your Panko mixture.
Tip 2: Ensure your pan is properly preheated before adding the chicken to get a perfectly golden, crispy crust.
Tip 3: For an extra flavor boost, add a pinch of cayenne pepper to your Panko mixture.
