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Cut the chicken tenders away from the breasts (see notes) then pound the chicken breast so they are ½-inch thick. You can use a rolling pin or give them a few good smacks with the palm of your hand. Then cut each breast in half so that you have 8 smaller pieces + 4 chicken tenders.
Place the chicken into a mixing bowl and pour the pickle juice over top. You want the pieces completely covered. Put the bowl into the fridge and let the chicken marinate for 6-24 hours.
Preheat your oven to 425 degrees. While your oven is warming, put the breadcrumbs onto a baking sheet and put them into the oven to toast for 5-6 minutes. When they’re golden, pour them into a shallow bowl. Line the same baking sheet with parchment paper and spray it well with oil.
Add the flour, salt, and pepper to another bowl and mix well. Whisk the egg with the water in a third bowl.
Remove the chicken from the pickle juice marinade and dip the pieces first in the flour, then in the egg, and then in the breadcrumbs. Lay the breaded chicken onto the baking sheet then spray the tops with more oil.
Bake in the oven for 20 minutes, or until it is golden, crispy, and cooked to 165 degrees Fahrenheit.
Serve with sweet pickles on the side.