| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 3 pounds bone-in chicken parts, skin removed (breasts halved crosswise)
- 2 cups dill pickle juice (from a 32-ounce jar of pickles)
- 2 large eggs
- 1 tablespoon Dijon mustard
- 2 cups rice cereal squares
- 1/2 cup vegetable oil
- 1 cup panko breadcrumbs
- Kosher salt and freshly ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon celery seeds
- 1 teaspoon dried dill
- Ranch dressing, for serving
Instructions
- Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
- Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
- Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
- Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 811 |
| Total Fat | 62 g |
| Saturated Fat | 13 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 286 mg |
| Sodium | 2743 mg |
| Serving Size | 1 of 6 servings |
| Calories | 811 |
| Total Fat | 62 g |
| Saturated Fat | 13 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 286 mg |
| Sodium | 2743 mg |
Reviews
We loved this!! Was unsure about marinating the meat in pickle juice, but it was delicious. I used Corn Chex instead of Rice, because that’s what I had on hand, and it was good. Coating was nice and crunchy. Definitely a keeper!