Categories: Chicken
Ingredients
- 3 lbs. bone-in chicken parts, skin removed
- 2 cups dill pickle juice
- 2 large eggs
- 1 tbsp Dijon
- 2 cups rice cereal squares
- 1/2 cup vegetable oil
- 1 cup panko
- Kosher salt and black pepper
- 1 tsp garlic powder
- 1 tsp celery seeds
- 1 tsp dried dill
- Ranch dressing, for serving
Directions
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Place the chicken in a large Ziploc bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1-2 hours.
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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 tsp salt and black pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6-8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temp.
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Place a rimmed baking sheet on the lowest oven rack and preheat to 425. 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.
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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 cooked through, 30-35 minutes. Serve with ranch dressing.