Description
This Dill Pickle Chicken recipe features juicy, tender chicken breasts marinated in tangy dill pickle juice and coated with a crispy seasoned panko breadcrumb crust. Baked to golden perfection, it offers a flavorful twist on classic oven-fried chicken—a perfect easy weeknight dinner that makes great use of leftover pickle juice.
Ingredients
Chicken and Marinade
- 1.5 lbs thinly sliced chicken breasts
- 1 ½ cup dill pickle juice
Breading and Coating
- 2 large eggs, beaten
- 1 tablespoon milk
- ¾ cup seasoned breadcrumbs
- ¾ cup seasoned panko bread crumbs
- ½ teaspoon kosher salt
- Black pepper, to taste
- Olive oil cooking spray (optional)
Instructions
- Marinate the Chicken: Place the thinly sliced chicken breasts and dill pickle juice into a ziplock bag. Remove as much air as possible and gently move the chicken around to ensure it is evenly coated with the pickle juice. Seal and refrigerate for 8 to 12 hours to let the flavors infuse and tenderize the meat.
- Prepare Chicken for Breading: After marinating, take the chicken out of the pickle juice and pat each piece dry with paper towels to remove excess moisture. Discard any leftover pickle juice to avoid sogginess in the coating.
- Preheat and Prep Baking Sheet: Set your oven to preheat at 425°F (220°C). Line a large baking sheet with parchment paper, or for extra crispiness, place a wire cooling rack on top of a rimmed baking pan. This setup ensures even cooking and prevents soggy bottoms.
- Mix Egg Wash and Breading: In a medium bowl, whisk together the beaten eggs and milk until fully combined. In a separate large shallow bowl, mix the seasoned breadcrumbs, seasoned panko bread crumbs, kosher salt, and black pepper evenly.
- Coat the Chicken: Dip each dried chicken breast first into the egg wash, allowing excess liquid to drip off. Then, dredge the chicken into the breadcrumb mixture, pressing lightly to adhere and shaking off any surplus crumbs to avoid clumping.
- Arrange and Oil the Chicken: Place the breaded chicken pieces spaced evenly on the prepared baking sheet or wire rack. Lightly spray both sides of each chicken breast with olive oil cooking spray to aid in achieving a golden, crispy crust while baking.
- Bake the Chicken: Bake the chicken in the preheated oven for 10 minutes. After 10 minutes, carefully flip each piece over to ensure even browning. Continue baking for another 8 minutes, or until the chicken turns golden brown and reaches an internal temperature of 165°F (74°C), confirming it is fully cooked.
Notes
- For best results, marinate the chicken for at least 8 hours, preferably overnight, to maximize flavor and tenderness.
- Using a wire rack allows air circulation for a crispier crust but lining with parchment paper is a convenient alternative.
- If you do not have seasoned breadcrumbs, you can use plain breadcrumbs with additional seasoning such as garlic powder or paprika.
- Olive oil cooking spray is optional but helps achieve a crunchier, golden crust without deep frying.
- Make sure the internal temperature reaches 165°F to ensure food safety for poultry.
- Thinly sliced chicken breasts cook faster and remain juicy compared to thicker cuts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
