Dill Pickle Chicken with Crispy Panko Breadcrumbs Recipe
This dill pickle chicken recipe features tender chicken breasts marinated in tangy dill pickle juice and coated with crispy panko breadcrumbs for a flavorful oven-baked dish. Perfect as an easy weeknight dinner, it delivers juicy chicken with a deliciously crunchy coating, all made healthier by baking instead of frying.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 8 hours 33 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
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
Miscellaneous
- Olive oil cooking spray, optional
Instructions
- Marinate Chicken: Place the thinly sliced chicken breasts and dill pickle juice together in a ziplock bag, removing as much air as possible. Gently move the chicken around in the bag to coat it evenly with the pickle juice. Refrigerate and let it marinate for 8 to 12 hours for maximum flavor and tenderness.
- Prepare Chicken for Breading: After marinating, remove the chicken breasts from the pickle juice and pat them dry thoroughly using paper towels. Discard the leftover pickle juice as it will not be reused.
- Preheat Oven and Prep Baking Sheet: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or use a wire cooling rack placed on a rimmed baking pan. Using a rack helps the chicken crisp up evenly on all sides while baking.
- Mix Wet and Dry Coatings: In a medium bowl, whisk together the eggs and milk until smooth. In a large shallow bowl, combine the seasoned breadcrumbs, panko breadcrumbs, kosher salt, and black pepper evenly to create the breading mixture.
- Bread the Chicken: Dip each chicken breast first into the egg and milk mixture, fully coating it. Then transfer the chicken into the breadcrumb mixture, pressing gently to adhere the coating well. Shake off any excess breadcrumbs for an even crust.
- Arrange and Spray: Place the breaded chicken pieces on the prepared baking sheet or rack. Lightly spray both sides 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. After 10 minutes, flip each piece carefully and continue baking for approximately another 8 minutes. The chicken should be golden brown and cooked through, reaching an internal temperature of 165°F (74°C) to ensure food safety.
Notes
- Marinating chicken in pickle juice tenderizes the meat and infuses it with tangy flavor, but do not exceed 12 hours to avoid overly acidic texture.
- Using a wire rack allows air circulation underneath the chicken, enhancing the crispiness of the coating.
- Olive oil spray is optional but recommended for a crispy, browned crust without deep frying.
- Make sure to cook the chicken fully to an internal temperature of 165°F (74°C) to prevent any foodborne illnesses.
- Seasoned breadcrumbs can be substituted with plain breadcrumbs plus your favorite herbs and spices if desired.
- This recipe works well with chicken breasts sliced thinly or butterflied for quicker cooking and even coating.
