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 after I first tried it. The tangy pickle brine adds a unique twist that everyone loves.
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 Sharing this dish has created joyful moments with my family 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
Save to Pinterest This easy recipe results in perfect chicken every time that is sure to impress at your next meal.
Recipe Questions & Answers
- → What is the purpose of marinating chicken in pickle brine?
Pickle brine tenderizes the chicken while imparting a subtle tangy flavor, enhancing the overall taste without overpowering it.
- → Can I use gluten-free breadcrumbs for the coating?
Yes, gluten-free breadcrumbs can replace panko to accommodate dietary needs without compromising the crisp texture.
- → How do I know when the chicken cutlets are cooked through?
Cook until the internal temperature reaches 165°F (74°C) and the coating is golden and crisp on both sides.
- → What oil is best for frying these cutlets?
Use neutral oils like vegetable, canola, or sunflower oil with a high smoke point to achieve an even, golden crust.
- → Can I add extra flavor to the marinade?
Yes, adding chopped pickles or using spicy pickle brine can provide an extra layer of flavor and heat.
- → How should I serve the chicken cutlets?
Serve hot with lemon wedges and fresh dill for brightness; they pair well with coleslaw or potato salad.