# What You Need:
→ 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
# How-To:
01 - Place chicken breasts in a shallow dish or zip-top bag. Pour dill pickle juice over chicken, ensuring all pieces are fully submerged. Refrigerate for 30 minutes to 2 hours.
02 - Set up three shallow dishes. In the first dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper. In the second dish, whisk eggs until smooth. In the third dish, mix breadcrumbs and grated Parmesan cheese.
03 - Remove chicken from marinade and pat dry thoroughly with paper towels to remove excess moisture.
04 - Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into beaten eggs, then press firmly into the breadcrumb-Parmesan mixture to coat evenly on all sides.
05 - Heat 1/2 inch of oil in a large skillet over medium-high heat until the surface shimmers and oil reaches optimal frying temperature.
06 - Carefully place breaded chicken breasts into the hot oil. Fry for 5 to 7 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer cooked chicken to a wire rack placed over a baking sheet to drain excess oil. Let rest for several minutes before serving.
