Oven Fried Chicken

By Side Passion

Ingredients

• 3 lbs bone-in chicken, skin removed (breasts halved crosswise)
• 2 C dill pickle juice (from a 32 oz jar of pickles)
• 2 lg eggs
• 1 Tbs Dijon mustard
• 2 C rice crispy cereal
• 1/2 C vegetable oil
• 1 C panko bread crumbs
• Salt and pepper
• 1 tsp garlic powder
• 1 tsp celery seeds
• 1 tsp dried dill
• Ranch dressing for serving.

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bags and massage gently. Refrigerate 1-2 hours.

Step 2

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 1/4cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon of salt and a few grinds of fresh 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 fill. Let cool to room temperature.

Step 3

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 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.

Step 4

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* and the thighs 170*, 30-35 minutes.

Step 5

Serve with ranch dressing.