Save to Pinterest Tender chicken cutlets are marinated in tangy pickle brine, coated in a crisp breadcrumb crust, and pan-fried to golden perfection. This recipe delivers juicy, flavorful chicken with an irresistible crunch.
This recipe quickly became a family favorite thanks to its ease and delicious taste. The marinating step is worth the wait for the perfect tang.
Ingredients
- Chicken & Marinade: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), 1 ½ cups dill pickle brine (from a jar of pickles), 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper
- Coating: 1 cup all-purpose flour, 2 large eggs, 2 tablespoons water, 2 cups panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (optional), 1 teaspoon kosher salt
- For Frying: ½ cup neutral oil (vegetable, canola, or sunflower)
- Serving (optional): Lemon wedges, Fresh dill, chopped
Instructions
- Step 1:
- Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness.
- Step 2:
- In a large bowl or zip-top bag, combine chicken, pickle brine, garlic powder, onion powder, and black pepper. Marinate in the refrigerator for at least 1 hour (up to 4 hours for maximum flavor).
- Step 3:
- Remove chicken from brine and pat dry with paper towels.
- Step 4:
- Set up three shallow bowls: Bowl 1: Flour. Bowl 2: Eggs beaten with water. Bowl 3: Panko breadcrumbs mixed with paprika, cayenne, and salt.
- Step 5:
- Dredge each chicken cutlet in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with seasoned panko.
- Step 6:
- Heat oil in a large skillet over medium-high heat. When hot, add chicken cutlets (in batches if necessary). Fry 3–4 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
- Step 7:
- Transfer to a wire rack or paper towel-lined plate to drain.
- Step 8:
- Serve hot, garnished with lemon wedges and fresh dill if desired.
Save to Pinterest This dish is perfect for gatherings; watching everyone enjoy the crispy cutlets always brings joy to our family table.
Required Tools
Meat mallet or rolling pin, large bowl or zip-top bag, three shallow bowls, large skillet, tongs, wire rack or paper towels
Allergen Information
Contains eggs, wheat (gluten). If using gluten-free breadcrumbs and flour, this can be made gluten-free. Always check labels for potential allergens.
Nutritional Information
Calories: 430, Total Fat: 19 g, Carbohydrates: 30 g, Protein: 36 g per serving
Save to Pinterest Enjoy your perfectly crispy and juicy pickle-brined chicken cutlets, a savory delight worth every bite.
Recipe FAQs
- → How long should the chicken marinate in the pickle brine?
For best results, marinate the chicken for at least 1 hour and up to 4 hours to allow the tangy flavors to penetrate thoroughly.
- → Can I use gluten-free breadcrumbs for the coating?
Yes, substituting panko with gluten-free breadcrumbs works well without compromising the crispiness.
- → What oil is recommended for frying these cutlets?
Neutral oils with high smoke points like vegetable, canola, or sunflower oil are ideal for frying.
- → How do I know when the chicken is cooked through?
The cutlets should be golden brown and reach an internal temperature of 165°F (74°C) to ensure safety.
- → Can I add extra flavor to the marinade?
Yes, adding chopped pickles or using spicy pickles in the brine can boost the tang and add complexity.