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.
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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
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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.
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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.
