Description

This Dill Pickle Chicken recipe features thinly sliced chicken breasts marinated in tangy dill pickle juice, then coated in a crispy seasoned breadcrumb and panko mixture before baking to golden perfection. The marinade tenderizes the chicken while infusing it with bright, zesty flavor, creating a uniquely delicious and juicy baked chicken dish perfect for a flavorful weeknight meal or casual gathering.

Ingredients

Scale

Chicken and Marinade

1.5 lbs thinly sliced chicken breasts
1 ½ cup dill pickle juice

Coating

2 large eggs, beaten
1 tablespoon milk
¾ cup seasoned breadcrumbs
¾ cup seasoned panko breadcrumbs
½ teaspoon kosher salt
Black pepper, to taste
Olive oil cooking spray, optional

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Instructions

Marinate the Chicken: Place the thinly sliced chicken breasts and 1 ½ cups of dill pickle juice in a ziplock bag. Remove as much air as possible from the bag, then massage the chicken around to ensure it is completely coated in the pickle juice. Seal the bag and refrigerate for 8 to 12 hours to allow the flavors to permeate and the chicken to tenderize.
Prepare for Coating: After marinating, remove the chicken from the pickle juice and pat dry thoroughly using paper towels to remove excess moisture. Discard the leftover pickle juice to avoid sogginess during baking.
Preheat and Prepare Bakeware: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or, for extra crispy chicken, place a wire cooling rack on a rimmed baking pan to allow air circulation around the chicken pieces during baking.
Mix Egg Wash and Coating: In a medium bowl, whisk together the beaten eggs and milk to create an egg wash. In a large shallow dish, combine the seasoned breadcrumbs, seasoned panko breadcrumbs, kosher salt, and black pepper thoroughly.
Coat the Chicken: Dip each piece of chicken first into the egg wash, ensuring it is fully coated, then dredge it into the breadcrumb mixture. Press lightly to help the coating adhere well and shake off any excess crumbs.
Arrange and Spray: Lay the coated chicken breasts onto the prepared baking sheet or wire rack in a single layer. Optionally, spray the tops and bottoms lightly with olive oil cooking spray to promote browning and crispiness during baking.
Bake the Chicken: Bake the chicken in the preheated oven for 10 minutes. Then carefully flip each piece and bake for an additional 8 minutes or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) to ensure it is fully cooked.

Notes

Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
Freezing: Bread the chicken breasts as usual, but do not bake. Place in a large freezer-safe bag and freeze for up to 3 months.
Reheating: Reheat cooked chicken in the microwave in 20-second increments until warmed through, or use an air fryer at 375°F for 3-5 minutes for crispiness.
Crispier Texture: Using a wire rack placed on a baking sheet allows air to circulate and results in a crispier crust compared to baking directly on parchment.
Marination Time: Allowing the chicken to marinate for the full 8 to 12 hours enhances flavor and tenderness significantly.

Nutrition

Serving Size: 1 serving (approximately 6 oz chicken)
Calories: 350 kcal
Sugar: 2 g
Sodium: 850 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1.5 g
Protein: 40 g
Cholesterol: 125 mg