Description
Dill Pickle Chicken is a flavorful and juicy baked chicken dish marinated in tangy dill pickle juice, then coated with a crispy seasoned breadcrumb and panko crust. This recipe offers a delightful combination of savory and briny flavors, perfect for a quick yet impressive weeknight meal.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs thinly sliced chicken breasts
- 1 ½ cup dill pickle juice
Breading
- 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
Finishing
- 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 massage the bag gently to ensure the chicken is fully coated in the pickle juice. Refrigerate and marinate for 8 to 12 hours to infuse the chicken with tangy flavor.
- Prepare the chicken: After marinating, remove the chicken from the pickle juice and pat dry thoroughly with paper towels to remove excess moisture. Discard the leftover pickle juice. This step helps the breading adhere better and promotes crispiness.
- Preheat the oven and prepare the baking sheet: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or place a wire cooling rack over a rimmed baking pan. The rack option allows air circulation around the chicken for an extra crispy crust.
- Mix the wet and dry coating: In a medium bowl, whisk together the eggs and milk. In a separate large shallow bowl, combine the seasoned breadcrumbs, panko bread crumbs, kosher salt, and black pepper.
- Bread the chicken: Dip each chicken breast first into the egg and milk mixture, then thoroughly coat with the breadcrumb mixture, shaking off any excess crumbs to prevent clumping.
- Arrange and oil: Place the breaded chicken breasts onto the prepared baking sheet or wire rack. Lightly spray both sides with olive oil cooking spray to enhance browning and crispiness during baking.
- Bake the chicken: Bake the chicken in the preheated oven for 10 minutes. Carefully flip each piece and continue baking for an additional 8 minutes. Cook until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on the outside.
Notes
- Storage & Reheating: Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing: Bread the chicken but do not bake it before freezing. Place in a large freezer bag and freeze for up to 3 months.
- Reheating: Reheat using a microwave in 20-second increments until warm or use an air fryer at 375°F for 3-5 minutes to restore crispiness.
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
