Oven-Fried Chicken Breasts with Pecan Crust

Step 1: Preheat oven to 350º.

Step 2: Line a rimmed baking sheet with foil, then set a large wire rack on the foil.

Step 3: To make the brine, combine the salt, sugar, paprika, garlic, and bay leaves in a large non-reactive container.

Step 4: Add the buttermilk and stir until the salt is completely dissolved.

Step 5: Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes.

Step 6: Do not brine any longer or refrigerate, or the chicken will be too salty.

Step 7: Meanwhile, combine the panko and pecans in a shallow dish.

Step 8: Add the oil and toss well to coat.

Step 9: In a second shallow dish, combine the eggs, mustard and thyme.

Step 10: Season both mixtures with pepper.

Step 11: Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid.

Step 12: Dip the chicken into the egg mixture, coating both sides.

Step 13: Place the breasts in the breadcrumb mixture, sprinkle with the crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.

Step 14: Gently shake off any excess crumbs and place the coated breasts on the rack set on the baking sheet.

Step 15: Bake until the chicken is golden brown and the juices run clear, 20-25 minutes.

Step 16: Serve each breast with a spoonful of dressing.