Marinating your chicken in pickle brine helps keep it from getting too tough or dry while it cooks. The baked chicken doesn’t taste identifiably like a pickle, it just has a little bit of sweetness to it. Any variety of pickles would work here though – dill or spicy would both be fun! You are not using the pickles themselves for this recipe, but they would be a great addition if you serve your chicken on a sandwich (and depending on the container you use you may not even need all of the juice).
Yields: 4 servings; Marinating Time: 4 – 12 hours; Cook Time: 20 minutes
- juice from a 24 oz jar of bread and butter pickles
- 1 lb chicken tenders or thinly sliced boneless skinless chicken breast
- 1 cup panko bread crumbs
- 1/2 Tbsp smoked paprika
- Place your chicken in a coverable container that is wide enough to allow your tenders to sit side- by-side in one layer. Strain the juice from your pickle jar into the container until the tenders are completely covered. Allow to marinate for at least 4 hours or up to 12 hours.
- Preheat your oven to 425 degrees Fahrenheit. Prepare a baking sheet with cooking spray.
- In a wide, shallow bowl, toss panko and paprika to combine. Remove tenders from the marinade and dredge in the panko mixture, flipping to coat both sides.
- Place chicken on prepared baking sheet and bake for 20 minutes, carefully flipping the tenders over at the 10-minute mark.