Save 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 the tangy brine and crispy coating that make every bite delicious.
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 My family loves gathering around the table to enjoy this dish especially when served with fresh dill and lemon wedges.
Notes
For extra flavor add 1 tablespoon chopped pickles to the marinade. Substitute panko for gluten-free breadcrumbs if needed. Try with spicy pickles for a kick. Serve with coleslaw or potato salad for a classic touch.
Required Tools
Meat mallet or rolling pin, Large bowl or zip-top bag, Three shallow bowls, Large skillet, Tongs, Wire rack or paper towels
Nutritional Information
Calories 430, Total Fat 19 g, Carbohydrates 30 g, Protein 36 g per serving.
Save Serve this crispy chicken hot for best texture and flavor every time.
Recipe FAQs
- → How long should the chicken marinate in the pickle brine?
Marinate the chicken for at least 1 hour in the pickle brine to allow the flavors to penetrate and tenderize the meat. For stronger flavor, marinate up to 4 hours.
- → What is the purpose of pounding the chicken cutlets?
Pounding the chicken to an even thickness ensures uniform cooking and helps achieve a tender, consistent texture throughout the cutlet.
- → Can I use gluten-free breadcrumbs for the coating?
Yes, substituting panko with gluten-free breadcrumbs works well for those with gluten sensitivities while maintaining a crisp crust.
- → What oil is best for frying the chicken cutlets?
Neutral oils with a high smoke point like vegetable, canola, or sunflower oil are ideal for pan-frying to achieve a crispy golden crust without burning.
- → How do smoked paprika and cayenne enhance the coating?
Smoked paprika adds a subtle smoky depth, while cayenne pepper provides a gentle heat, enhancing the overall flavor of the breadcrumb crust.