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 first made this recipe on a busy weeknight and was amazed at how quickly and easily it came together, impressing my whole family.
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 My family loves gathering around the table to enjoy these cutlets, especially pairing them with fresh lemon and dill on weekends.
Tips for Best Results
For extra flavor, add chopped pickles to the marinade and use panko breadcrumbs for an extra crispy coating.
Serving Suggestions
Serve with coleslaw or potato salad for a classic touch that complements the tangy chicken.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
Save This recipe is sure to become a favorite for its balance of tangy flavor and crunchy texture, perfect for any occasion.
Recipe Guide
- → Why use pickle brine to marinate chicken?
Pickle brine tenderizes the chicken and adds a tangy flavor that enhances the overall taste.
- → How long should the chicken marinate?
Marinating for at least 1 hour allows flavors to penetrate, but up to 4 hours intensifies the tanginess.
- → What is the best oil for pan-frying?
Neutral oils like vegetable, canola, or sunflower oil provide a clean flavor and high smoke point for frying.
- → How do you achieve a crispy coating?
Using panko breadcrumbs mixed with paprika and salt creates a crunchy crust when pan-fried over medium-high heat.
- → Can the coating spices be adjusted?
Yes, adding cayenne pepper adds heat, while smoked paprika offers a smoky depth—both can be tailored to taste.
- → What sides complement this dish?
Coleslaw, potato salad, or fresh lemon wedges balance the richness and add freshness to the plate.