Crispy chicken with creamy dill pickle sauce

Ingredients

• For the chicken

• 1½ lb (680 g) raw boneless, skinless chicken breast, cut into ½-inch-thick strips
• 1 cup (60 g) plain panko breadcrumbs
• 1 tbsp (14 g) olive oil
• 1 large egg, beaten
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp black pepper; up to ¼ tsp salt, optional

• For the dipping sauce

• 6 oz (170 g) fat-free cream cheese, softened and cubed
• ½ cup (120 ml) skim milk
• ½ cup (56 g) reduced-fat shredded cheddar
• ⅔ cup (100 g) finely chopped dill pickles, well drained
• 2 tbsp (30 ml) pickle brine, divided
• 2 tbsp (6 g) chopped fresh dill
• ½ tsp garlic powder
• 1 tsp hot sauce, optional

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How to make it

1. Preheat a conventional oven to 425°F (220°C). Line a sheet pan with parchment rated for that temperature. Cut chicken into even ½-inch-thick strips and pat dry.
2. Mix panko with olive oil, smoked paprika, ½ tsp garlic powder, black pepper and optional salt. Put beaten egg in a second shallow bowl. Keep raw-chicken utensils separate from finished food.
3. Dip chicken into egg, let excess drip, then press into panko. Space strips in a single layer. Bake 18–22 minutes, turning halfway, until browned and the thickest strips reach 165°F (74°C). Check early; thickness matters. Discard leftover egg or coating that touched raw chicken.
4. While chicken bakes, warm milk and cream cheese in a small saucepan over low heat, whisking 3–5 minutes until smooth. Take off heat and stir in cheddar and the remaining ½ tsp garlic powder.
5. Stir in drained pickles, fresh dill, optional hot sauce and 1 tbsp pickle brine. Taste before adding the remaining brine. Thin with water by the tablespoon if needed.
6. Divide chicken and all sauce into four servings, keeping the sauce alongside for dipping rather than soaking the coating.