Description
Dill Pickle Chicken is a delightful and easy dish that brings a tangy twist to your weeknight dinners. This recipe features chicken marinated in zesty dill pickle juice, coated in a crispy breadcrumb mixture, and oven-baked to perfection. It’s an excellent way to use leftover pickle juice while delivering flavor-packed, juicy chicken that the whole family will love. Whether served on a bun, over a salad, or as a tasty appetizer, this dish is versatile enough to suit any occasion. Enjoy this healthier alternative to fried chicken without sacrificing taste!
Ingredients
Scale
- 1.5 lbs thinly sliced chicken breasts
- 1.5 cups dill pickle juice
- 2 large eggs (beaten)
- 1 tablespoon milk
- 3/4 cup seasoned breadcrumbs
- 3/4 cup seasoned panko breadcrumbs
- Olive oil cooking spray (optional)
Instructions
- 1. Marinate the chicken by placing it in a ziplock bag with dill pickle juice. Seal and refrigerate for 8 to 12 hours.
- 2. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper or set up a wire cooling rack on top of the baking pan.
- 3. Dry the marinated chicken with paper towels and discard leftover pickle juice.
- 4. In a medium bowl, whisk together eggs and milk. In another shallow bowl, mix breadcrumbs, panko breadcrumbs, salt, and pepper.
- 5. Dip each chicken breast into the egg mixture, then coat with the breadcrumb mixture.
- 6. Place the coated chicken on the prepared baking sheet and spray lightly with olive oil if desired.
- 7. Bake for 10 minutes; flip and bake for another 8 minutes until golden brown and cooked through.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 120mg