Yield: 4 servings
Dill Pickle Chicken
This juicy dill pickle chicken recipe with crispy panko is an easy "oven-fried" weeknight dinner that uses leftover tangy pickle juice.
Ingredients
- 1.5 lbs thinly sliced chicken breasts
- 1 ½ cup dill pickle juice
- 2 large eggs, beaten
- 1 tablespoon milk
- ¾ cup seasoned breadcrumbs
- ¾ cup seasoned panko bread crumbs
- ½ teaspoon kosher salt and black pepper, to taste
- olive oil cooking spray, optional
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Instructions
- Place chicken and dill pickle juice in a ziplock bag. Remove as much air as possible and move chicken around to coat in pickle juice. Marinate in the refrigerator for 8 to 12 hours.
- After marinating, remove chicken from pickle juice and dry the chicken on paper towels. Discard any leftover pickle juice.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking pan for crispier all around chicken.
- Whisk together eggs and milk in a medium sized bowl. In a large shallow bowl, combine breadcrumbs, panko bread crumbs, salt and pepper.
- Dip chicken breasts in the egg mixture, then into the breadcrumb mixture and shake off any excess.
- Place the chicken onto the prepared baking sheet and spray both sides with olive oil cooking spray.
- Bake for 10 minutes and then flip and continue to bake for approximately 8 minutes more. You want your chicken to be golden brown and cooked through with an internal temperature of 165°F.
Notes
Storage & Reheating
- Fridge: Place in an airtight container for up to 4 days.
- Freezer: Bread the chicken as usual but don't bake it. Transfer to a large freezer bag and freeze for up to 3 months.
- To reheat it: Microwave it in 20-second increments until warm. The air fryer at 375F for 3-5 minutes works too.
Nutrition
Serving: 1serving, Calories: 287kcal, Carbohydrates: 15g, Protein: 40g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 143mg, Sodium: 252mg, Fiber: 1g, Sugar: 1g