Description
Du poulet ultra croustillant mariné dans du jus de cornichon puis enrobé d’une croûte parmesan-aneth pleine de saveurs.
Ingrédients
Scale
- 1 1/2 cups dill pickle juice
- 1/2 tsp black pepper
- 1.5 lbs chicken breast tenders or thin-cut cutlets
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp dried dill weed
- 2 eggs
- 1 tbsp pickle juice
Instructions
- Place chicken in a bowl and cover with dill pickle juice.
- Add black pepper and marinate in the refrigerator for at least 30 minutes.
- Mix Panko breadcrumbs, Parmesan cheese, garlic powder, and dried dill in a shallow dish.
- Whisk eggs with 1 tablespoon pickle juice in another bowl.
- Dip each chicken piece into the egg wash.
- Press chicken firmly into the Parmesan-Panko mixture until fully coated.
- Air fry at 200°C (400°F) for 12–15 minutes or pan-fry in shallow oil.
- Cook until golden brown and internal temperature reaches 74°C (165°F).
- Serve hot with your favorite dipping sauce.
Notes
The pickle juice tenderizes the chicken while adding tangy flavor. For extra crispiness, spray lightly with oil before air frying.
- Temps de préparation: 15 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Main Course
- Méthode: Air Frying
- Cuisine: American
Nutrition
- Portion: 1 portion
- Calories: 420
- Sucre: 2g
- Sodium: 980mg
- Graisse: 18g
- Graisse saturée: 5g
- Graisses insaturées: 10g
- Gras trans: 0g
- Glucides: 20g
- Fibres: 1g
- Protéine: 42g
- Cholestérol: 155mg