Tender chicken cutlets soaked in pickle brine, coated with seasoned panko, and pan-fried to a golden crisp.
# What You'll Need:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 ½ cups dill pickle brine
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon black pepper
→ Coating
06 - 1 cup all-purpose flour
07 - 2 large eggs
08 - 2 tablespoons water
09 - 2 cups panko breadcrumbs
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
→ For Frying
13 - ½ cup neutral oil (vegetable, canola, or sunflower)
→ Serving (optional)
14 - Lemon wedges
15 - Fresh dill, chopped
# Step-by-Step Guide:
01 - Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness.
02 - Combine chicken, pickle brine, garlic powder, onion powder, and black pepper in a large bowl or zip-top bag. Refrigerate and marinate for at least 1 hour, up to 4 hours for enhanced flavor.
03 - Remove chicken from marinade and pat dry thoroughly using paper towels.
04 - Arrange three shallow bowls: one with flour; second with beaten eggs combined with water; third with panko breadcrumbs mixed with smoked paprika, cayenne pepper, and kosher salt.
05 - Dredge each cutlet in flour, shaking off excess, dip into egg mixture, then coat evenly with seasoned panko breadcrumbs.
06 - Heat neutral oil in a large skillet over medium-high heat. Fry chicken cutlets in batches if necessary for 3 to 4 minutes per side until golden brown and fully cooked with an internal temperature of 165°F (74°C).
07 - Transfer fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.
08 - Serve hot, garnished with lemon wedges and chopped fresh dill if desired.
