Chicken

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4 boneless, skinless chicken breasts

1 cup dill pickle juice (from a jar of pickles)

1 cup seasoned breadcrumbs

½ cup grated Parmesan cheese

½ cup all-purpose flour

2 large eggs, whisked

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

Salt and pepper, to taste

Cooking oil, for frying

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Dill Pickle Sauce

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½ cup mayonnaise

¼ cup sour cream or plain Greek yogurt

1-2 finely chopped dill pickles (or cornichons)

1 tablespoon fresh chopped dill (or 1 tsp dried dill)

1 minced garlic clove

¼ cup pickle brine (from the jar)

Pinch of salt and pepper to taste

Optional: A dash of hot sauce, chives, or Dijon mustard

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1. Place chicken breasts in a shallow dish or zip-top bag. Cover with dill pickle juice and marinate in the fridge for 30 minutes to 2 hours.

2. Set up three shallow dishes: flour mixed with garlic powder, onion powder, paprika, salt & pepper; whisked eggs; and Parmesan mixed with breadcrumbs.

3. Remove chicken from brine and pat dry. Dredge each piece in flour, dip in egg, then press into breadcrumb-Parmesan mixture until coated.

4. Heat ½ inch of oil in a large skillet over medium-high. Fry chicken 5–7 minutes per side, until golden brown and cooked through (165°F internal temp).

5. Transfer to a wire rack to drain excess oil. Rest a few minutes before serving hot.

6. To make sauce, whisk together the mayonnaise, sour cream (or yogurt), minced garlic, chopped pickles, fresh dill, pickle brine, salt, and pepper. Stir until all ingredients are thoroughly combined and the sauce is smooth and creamy.

7. For best flavor, cover and refrigerate for at least 15-30 minutes to let the flavors meld together.

8. Drizzle generously over your hot, crispy chicken, or serve on the side for dipping. Keeps refrigerated in an airtight container for up to 5 days.