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1
Preheat the oven to 350F.
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2
Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.
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3
To make the brine, combine the salt, sugar, paprika, garlic, and bay leaves in a large nonreactive container.
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4
Add the buttermilk and stir until the salt is completely dissolved.
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5
Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes.
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6
(Do not brine any longer or refrigerate, or the chicken will be too salty.)
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7
Meanwhile, combine the panko and pecans in a shallow dish.
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8
Add the oil and toss well to coat.
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9
In a second shallow dish, combine the eggs, mustard, and thyme.
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10
Season both mixtures with pepper.
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11
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid.
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12
Dip the chicken into the egg mixture, coating both sides.
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13
Place the breasts in the breadcrumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.
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14
Gently shake off any excess crumbs.
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15
Place the coated breasts on the rack set on the baking sheet.
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16
Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.
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17
Serve each breast with a spoonful of dressing.
