Pickle Chicken
Pickle Chicken is a tender chicken baked in a crispy coating. Our family goes crazy for these.
Ingredients
- 2 lbs boneless skinless chicken tenderloins
MARINADE:
- 1½ cups dill pickle juice from a pickle jar, (extra pickles for serving)
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
COATING:
- 1½ cups Panko bread crumbs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 large eggs
Instructions
- In a large bowl or resealable plastic bag, add the chicken, pickle juice, brown sugar, and two teaspoons kosher salt. Marinade for 1 to 24 hours in the fridge.
- When ready to cook, preheat oven to 425℉. Pour Panko bread crumbs onto a baking sheet in an even layer. Bake for 5-7 minutes or until bread crumbs are golden brown. Remove from oven and place in a shallow bowl. Line baking sheet with parchment paper.
- In a shallow bowl, mix together the flour, one teaspoon salt, garlic powder, and chili powder.
- In another shallow bowl, add the eggs with 2 tablespoons of water and whisk.
- Take chicken out of the marinade, coat in the flour mixture, then dip in the egg mixture, then coat in the breadcrumbs. Place on baking sheet. Bake for 18-25 minutes or until chicken is done and has reached 165℉. Serve chicken immediately with extra pickles.
Notes
We love serving this with a knock-off Raising Cane's sauce. It's 3/4 cup mayo, 1/4 cup ketchup, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon black pepper.