Pickle-Brined Chicken Cutlets

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

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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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.

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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.

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Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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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.