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.
This recipe became a favorite in my household after the first try; the tangy brine and crisp coating bring out the best in chicken cutlets.
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℉ / 74℃).
- 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 Cooking this dish always brings the family together for a delicious meal and joyful conversation.
Serving Suggestions
Serve the chicken cutlets with lemon wedges and fresh dill. Pair with coleslaw or potato salad for a classic meal.
Variations
Add chopped pickles to the marinade for extra flavor or try using spicy pickles for a kick.
Allergen Information
Contains eggs and wheat (gluten). Use gluten-free breadcrumbs and flour to make a gluten-free version.
Save This recipe delivers a perfect balance of tangy and crispy with every bite, making it a standout main dish.
Recipe Help
- → How long should the chicken marinate in pickle brine?
Marinate the chicken for at least 1 hour to absorb the tangy flavors, but up to 4 hours will deepen the taste without compromising texture.
- → What gives the crust its crispy texture?
The coating uses panko breadcrumbs mixed with smoked paprika and optional cayenne pepper, creating a crunchy, flavorful crust when pan-fried.
- → Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs can replace panko to accommodate dietary needs without sacrificing crunch.
- → What oil is best for frying these chicken cutlets?
Neutral oils with a high smoke point like vegetable, canola, or sunflower oil work best for even frying and golden color.
- → How do I ensure the chicken cooks evenly?
Pound the chicken breasts to an even ½-inch thickness before marinating to promote uniform cooking and tenderness.