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 served these chicken cutlets for a casual family dinner and everyone was amazed by the extra flavor from pickle brine. My kids even asked for seconds and said it tasted better than restaurant fried chicken.
Ingredients
- Boneless skinless chicken breasts: use about 1.5 lbs (680 g)
- Dill pickle brine: 1 ½ cups taken from a jar of dill pickles
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Black pepper: ½ teaspoon
- All-purpose flour: 1 cup
- Large eggs: 2
- Water: 2 tablespoons
- Panko breadcrumbs: 2 cups
- Smoked paprika: 1 teaspoon
- Cayenne pepper (optional): ½ teaspoon
- Kosher salt: 1 teaspoon
- Neutral oil: ½ cup (vegetable canola or sunflower)
- Lemon wedges: For serving (optional)
- Fresh dill: Chopped for serving (optional)
Instructions
- Pound the 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).
- Prep Chicken:
- Remove chicken from brine and pat dry with paper towels.
- Set Up Dredging Bowls:
- Set up three shallow bowls: Bowl 1: flour; Bowl 2: eggs beaten with water; Bowl 3: panko breadcrumbs mixed with paprika cayenne and salt.
- Coat Cutlets:
- 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. Add chicken cutlets frying 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
- Drain & Serve:
- Transfer to a wire rack or paper towel-lined plate to drain. Serve hot garnished with lemon wedges and fresh dill if desired.
Save These pickle-brined chicken cutlets have become a favorite for family picnics. My kids like helping with the dredging and everyone gets excited when the chicken hits the skillet sizzling.
Allergen Information
Contains eggs and wheat (gluten). For a gluten-free version substitute panko and flour with gluten-free alternatives and always check product labels for allergens.
Nutritional Information
Each serving is approximately 430 calories with 19 g fat 30 g carbohydrates and 36 g protein.
Serving Ideas
Excellent served with coleslaw potato salad or a simple green salad. Add extra chopped pickles or use spicy pickles for a tangy twist.
Save Enjoy the extra flavor and crunch of these cutlets as an easy weeknight meal or a special picnic treat. They stay crispy and delicious until the last bite.
Recipe FAQ
- → What is the purpose of pickle brine in marinating?
Pickle brine tenderizes the chicken by breaking down proteins and adds a tangy, flavorful note that enhances the overall taste.
- → Can I use gluten-free breadcrumbs for coating?
Yes, substituting panko with gluten-free breadcrumbs works well and accommodates dietary restrictions without sacrificing crunch.
- → How long should the chicken marinate for best flavor?
Marinating for at least 1 hour allows the flavors to penetrate, but up to 4 hours can intensify the tanginess and tenderness.
- → What oil is best for pan-frying the cutlets?
Neutral oils like vegetable, canola, or sunflower oil are ideal as they withstand high heat and do not overpower the flavor.
- → How can I achieve an extra crispy crust on the cutlets?
Ensure the chicken is well-coated with seasoned panko and fry over medium-high heat without overcrowding the pan for even crisping.