Pin It 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 marinated the chicken to infuse it with tangy flavors, and the breadcrumb crust made every bite perfectly crispy.
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.
Pin It This recipe quickly became a family favorite, perfect for casual weeknight dinners and weekend gatherings alike.
Serving Suggestions
Serve these chicken cutlets with lemon wedges and fresh dill to brighten up the dish. Pair them with coleslaw or a potato salad for a classic meal.
Variations
Try adding chopped pickles to the marinade for extra flavor or swap panko breadcrumbs for gluten-free options to suit dietary needs.
Nutritional Information
Per serving: 430 calories, 19 g total fat, 30 g carbohydrates, 36 g protein.
Pin It Enjoy these crispy, tangy chicken cutlets fresh for the best texture and flavor.
Recipe FAQs
- → What does pickle brine do for the chicken?
Pickle brine tenderizes the chicken while infusing it with a tangy, savory flavor that enhances juiciness and depth.
- → How long should the chicken marinate?
The chicken should marinate for at least 1 hour for good flavor absorption, but up to 4 hours maximizes the tangy taste.
- → Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs can replace panko to accommodate dietary needs without compromising the crisp texture.
- → What oil is best for frying these cutlets?
Neutral oils like vegetable, canola, or sunflower work best to achieve an even, golden crust without overpowering flavors.
- → How do I get the coating extra crispy?
Ensure the chicken is well-patted dry before dredging, and fry in hot oil without overcrowding the pan for optimal crispiness.
- → Can I add spices to the breadcrumb coating?
Yes, smoked paprika, cayenne pepper, and kosher salt add smoky heat and enhance the breadcrumb crust’s flavor complexity.