4 (6 oz.) skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 c. buttermilk
1/3 c. dill pickle juice
1 1/2 c. panko (Japanese breadcrumbs)
1/4 tsp. salt
2 T. water
1 egg, lightly beaten
Combine the buttermilk, pickle juice and chicken in a large zip top bag. Marinate in the refrigerator for 1 hour.
Place the panko in a large skillet, cook over medium heat for 3 minutes or until lightly toasted, stirring frequently.
Preheat the oven to 400 degrees.
Place the chicken in a colander and let the marinade drain off.
Combine the water and egg in a shallow dish. Put the chicken in the dish with the egg. Stir to coat the chicken then place in the colander to let the excess drain off.
Combine the panko and salt in a large zip top bag. Put the chicken in the bag with the panko and shake to coat. Lightly spray a baking sheet with cooking spray. Remove the chicken from the bag; arrange in a single layer on the baking sheet. Bake at 400 degrees for 12 minutes or until done.