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.
I first tried pickle-brined chicken after a friend recommended it, and it quickly became a staple for weeknight dinners thanks to its impressive flavor and simple preparation.
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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
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Instructions
- Pound Chicken:
- Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness.
- Marinate:
- 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).
- Prepare Chicken:
- Remove chicken from brine and pat dry with paper towels.
- Set Up Coating:
- Set up three shallow bowls: Bowl 1: Flour. Bowl 2: Eggs beaten with water. Bowl 3: Panko breadcrumbs mixed with paprika, cayenne, and salt.
- Dredge and Coat:
- Dredge each chicken cutlet in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with seasoned panko.
- Pan-Fry:
- 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).
- Drain:
- Transfer to a wire rack or paper towel-lined plate to drain.
- Serve:
- Serve hot, garnished with lemon wedges and fresh dill if desired.
Save Whenever I make these cutlets, my family gathers quickly at the table, drawn by the delicious aroma and crisp sound as each piece is sliced.
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Serving Suggestions
Pair these chicken cutlets with coleslaw or potato salad for a classic meal, or serve alongside a fresh green salad for a lighter option.
Allergen & Dietary Info
This recipe contains eggs and wheat (gluten). For gluten-free diets, use gluten-free breadcrumbs and flour, and always check labels for potential allergens.
Nutritional Information
Each serving provides approximately 430 calories, 19 g total fat, 30 g carbohydrates, and 36 g protein.
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Give this recipe a try next time you crave crispy chicken, and enjoy the extra burst of flavor from the unique pickle brine.
Recipe FAQ Section
- → What does pickle brine do to the chicken?
Pickle brine tenderizes the meat while adding a subtle tangy flavor, enhancing the overall juiciness and depth of taste.
- → Can I use gluten-free breadcrumbs?
Yes, substituting with gluten-free breadcrumbs works well and accommodates dietary needs without sacrificing crunch.
- → How long should the chicken marinate?
Marinate for at least 1 hour to allow flavors to penetrate; up to 4 hours intensifies the taste and tenderness.
- → What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower are ideal for frying, providing a clean flavor and high smoke point.
- → Can I add spice to the coating?
Yes, adding cayenne pepper or using spicy pickles in the brine gives a nice kick to the crispy coating.
- → How to ensure crispy coating?
Coat the chicken thoroughly in the seasoned panko and fry in hot oil without crowding the pan to keep the crust crisp.
