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.
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
- 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.
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.
Save 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.