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 has become my go-to for quick dinners. The marinated chicken is always juicy and full of flavor, and everyone loves the crunch.
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 My family always gathers eagerly when this chicken is cooking. It’s a favorite for weekend dinners and sharing with friends.
Serving Suggestions
Serve the chicken with lemon wedges and fresh dill for a bright, fresh contrast. Pair it with coleslaw or potato salad for a classic meal.
Variations
Try adding chopped pickles to the marinade for extra tang. Substitute gluten-free breadcrumbs to make this recipe gluten-free.
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best crispiness.
Save to Pinterest This recipe is a quick and delicious way to enjoy flavorful chicken with minimal fuss.
Common Recipe Questions
- → What does the pickle brine do for the chicken?
The pickle brine tenderizes the chicken and adds a subtle tangy flavor that enhances the overall taste.
- → Can I use fresh pickles instead of pickle brine?
While fresh pickles add flavor, the brine's acidity is key to tenderizing, so it's best to use the liquid brine for marinating.
- → How do I achieve a crispy crust on the chicken cutlets?
Coat the cutlets in seasoned panko breadcrumbs and pan-fry them in hot oil until they turn golden brown and crispy.
- → Is it possible to make this dish gluten-free?
Yes, substituting gluten-free flour and breadcrumbs will keep the crispy texture while making it gluten-free.
- → What side dishes pair well with these chicken cutlets?
Classic coleslaw, potato salad, or a simple green salad complement the flavors and textures nicely.
- → How long should I marinate the chicken for best results?
Marinating for at least 1 hour allows the flavors to penetrate, but up to 4 hours can intensify the taste.