Crispy Pickle-Brined Chicken (Printer-Friendly Version)
Juicy chicken brined in pickles, cooked crispy using air fryer or oven, served with fresh sandwich toppings.
# Ingredients Needed:
→ Brine
01 -
1 ¼ cups dill pickle juice
→ Chicken
02 -
1 pound thinly sliced chicken cutlets (about 4 to 6 ounces each)
→ Breading
03 -
1 cup all-purpose flour
04 -
1 teaspoon salt
05 -
½ teaspoon black pepper
06 -
1 large egg
07 -
¼ cup buttermilk
08 -
1 cup panko breadcrumbs
→ Assembly
09 -
4 sandwich rolls
10 -
Lettuce leaves
11 -
Sliced tomato
12 -
Pickle slices
13 -
2 tablespoons light mayonnaise
# Step-by-Step Directions:
01 -
Place the chicken cutlets in a bowl and pour pickle juice over them. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
02 -
In one shallow bowl, mix the flour, salt, and black pepper. In a second bowl, whisk together the egg and buttermilk. In a third bowl, place the panko breadcrumbs.
03 -
Remove the chicken from the brine and pat dry with paper towels. Dredge each cutlet first in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs.
04 -
For air fryer: Place the breaded cutlets in a single layer in the air fryer basket. Cook at 400°F (204°C) for 10 to 12 minutes, flipping halfway, until golden and crispy. For oven: Preheat to 425°F (218°C). Place cutlets on a greased baking sheet. Bake for 20 to 25 minutes, turning once, until crispy and cooked through.
05 -
Spread light mayonnaise on the sandwich rolls. Layer with lettuce, tomato slices, cooked chicken cutlet, and pickle slices. Serve immediately.
# Helpful Hints:
01 -
Use Claussen kosher dill pickles for authentic flavor, but any dill pickles work. Strain pickle juice before brining to remove solids.
02 -
Reheat leftover chicken in the air fryer at 350°F (177°C) for about 5 minutes to restore crispiness.
03 -
Cut chicken breasts widthwise into cutlets using kitchen shears for ease.