Pickle-Brined Chicken Cutlets

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

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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.

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

Check price on Amazon

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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.

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Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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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.