Ingredients
Scale
- 4 chicken breasts
- 2 cups dill pickle juice (from a jar of pickles)
- 1 ½ cups breadcrumbs (gluten-free, if needed)
- 1 ½ cups all-purpose flour (gluten-free, if needed)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 large egg
- 1 tablespoon cold water
- Spray oil
- 1 cup sweet pickles (bread and butter pickles)
Instructions
- Cut chicken into manageable pieces and pound until ½-inch thick.
- Marinate chicken in dill pickle juice for 6 to 24 hours.
- Preheat the oven to 425°F (220°C).
- Toast breadcrumbs in the oven for 5-6 minutes.
- Set up three bowls for dredging: flour mixture, egg wash, and toasted breadcrumbs.
- Dredge the marinated chicken pieces in the flour, then the egg wash, and finally coat with breadcrumbs.
- Place chicken on a parchment-lined baking sheet and spray with oil.
- Bake for 20 minutes until golden brown and cooked through.
- Serve warm with sweet pickles on the side.
Notes
Consider marinating the chicken for 24 hours for maximum flavor.
Experiment with different types of pickles for varied taste.
Ensure chicken pieces are spread apart on the baking sheet for even cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 900
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 25
- Cholesterol: 120