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Ingredients
– 4 chicken breast
– 1 tsp granulated garlic for marinade
– 1/2 c Mt. Olive Texas Pete pickle juice
– 1 c all-purpose flour
– 1 1/2 c bread crumbs
– 1 Tbsp dried parsley
– 1 tsp granulated garlic for bread crumbs
– 1 tsp black pepper
– 1/2 tsp salt
– 1 Tbsp dried dill
– 1 egg
– 6 Tbsp water
– 32 oz canola oil
Directions
Test Kitchen Tips: If you can’t find Mt. Olive Texas Pete pickles, combine Texas Pete hot sauce with Mt. Olive pickle juice. Sweet and spicy pickle juice can be substituted too.
1. Cut your chicken breast into one inch pieces. Marinate chicken pieces in 1/2 cup pickle juice and 1 tsp of granulated garlic for at least two hours.
2. Set up your dredging station. Bowl #1 Flour (can season with salt and pepper). Bowl #2 One egg mixed with 6 Tbsp of water. Bowl #3 Bread crumbs, salt, pepper, granulate garlic, parsley, and dill.
3. Preheat a deep nonstick pan to 375 degrees ( I use my electric skillet but any large skillet will do). Drain chicken in a colander.
4. Dip chicken in flour.
5. Then egg wash.
6. Then bread crumbs. Set aside and repeat with remaining chicken pieces
7. When oil is heated fry chicken for about 3-4 minutes per side till golden brown. I did this in two batches.
8. Place the first batch on a paper towel to drain excess oil. Let the chicken sit for about 5 minutes before serving… this helps to set the crust.
Prep Time: 30 Min | Cooking Time: 10 Min | Total Time: | Servings: 6
