Crispy breaded chicken with puffed rice

Ingredients:

• 1.3 kg of bone-in, skinless chicken pieces (cut the breasts in half crosswise)
• 2 cups cucumber marinade (from a 900g jar) pickled cucumbers)
• 2 large eggs
• 1 tbsp Dijon mustard
• 2 cups puffed rice snacks (squares)
• 0.5 cups vegetable oil
• 1 tbsp. panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon celery seeds
• 1 tsp. dried dill
• Ranch sauce, for serving

Preparation:

1. Place the chicken in a large zip-lock plastic bag placed in a baking dish. Add the marinade to the bag. Seal the bag and gently massage the chicken. Refrigerate for 1-2 hours.
2. Meanwhile, in a medium bowl, beat the eggs with the mustard. In a food processor, puree the puffed rice until it resembles fine crumbs. In a medium skillet, heat 1/4 cup vegetable oil over medium heat. Add the oats, breadcrumbs, 3/4 teaspoon salt, and a pinch of black pepper. Cook, stirring frequently, until the breadcrumbs are deep golden brown, 6-8 minutes. Transfer to a medium bowl and toss with the garlic powder and dill. Let cool to room temperature.
3. Place a rimmed baking sheet on the lowest rack of the oven and preheat the oven to 425°F (220°C). Remove the chicken from the marinade and pat dry with paper towels. Working with one piece at a time, dip the chicken in the egg mixture, letting any excess drip back into the bowl, then coat it in the breadcrumb mixture, pressing it with your hands to adhere it to the chicken.
4. Remove the hot baking sheet from the oven and brush it with the remaining 1/4 cup vegetable oil. Arrange the chicken on the baking sheet and roast until golden brown and an instant-read thermometer inserted into the breasts registers 165°F (71°C) or the thighs register 175°F (77°C), 30 to 35 minutes. Serve with ranch sauce.