Dill Pickle Marinated Baked Chicken Recipe
This Dill Pickle Chicken recipe features thinly sliced chicken breasts marinated in tangy dill pickle juice, then coated with a seasoned breadcrumb mixture and baked to golden perfection. The marinade tenderizes the chicken while infusing it with bright, savory flavors, making for a juicy and flavorful dish that's easy to prepare and perfect for a weeknight meal.
- Prep Time: 15 minutes (plus 8 hours marinating)
- 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 1/2 cup dill pickle juice
Coating
- 2 large eggs (beaten)
- 1 tablespoon milk
- 3/4 cup seasoned breadcrumbs
- 3/4 cup seasoned panko bread crumbs
- 1/2 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, seal the bag, and gently move the chicken around to ensure it is evenly coated in the pickle juice. Marinate in the refrigerator for 8 to 12 hours to tenderize and infuse flavor.
- Prepare the Chicken for Coating: After marinating, remove the chicken from the pickle juice and thoroughly dry each piece using paper towels. Discard the remaining pickle juice to prevent excess moisture during cooking.
- Preheat and Prepare Cooking Surface: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking tray to allow air circulation for crispier chicken all around.
- Make the Coatings: In a medium bowl, whisk together the eggs and milk until smooth. In a separate large shallow bowl, mix together the seasoned breadcrumbs, panko bread crumbs, kosher salt, and black pepper.
- Coat the Chicken: Dip each piece of dried chicken first into the egg mixture, ensuring it is well coated, then dredge into the breadcrumb mixture. Shake off any excess coating to avoid clumps.
- Arrange and Spray: Place the coated chicken pieces onto the prepared baking sheet or wire rack. Lightly spray both sides of the chicken with olive oil cooking spray to help achieve a golden, crispy finish during baking.
- Bake the Chicken: Bake in the preheated oven for 10 minutes. Carefully flip each piece over and continue baking for about 8 more minutes until the chicken is golden brown and cooked through. Verify doneness with an internal temperature of 165°F (74°C).
Notes
- Marinating the chicken in dill pickle juice not only imparts flavor but also helps tenderize the meat.
- Drying the chicken after marinating is crucial to ensure the breadcrumb coating adheres properly and crisps up during baking.
- Using a wire rack during baking allows heat to circulate, giving a crispier texture all around the chicken.
- Olive oil cooking spray is optional but recommended to promote browning and prevent sticking.
- For best results, use thinly sliced chicken breasts to ensure even cooking and a tender bite.
