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Pickle-Brined Fried Chicken Cutlets on a plate
Andre Lewis

Pickle-Brined Fried Chicken Cutlets

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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/2 inch
  • 1 1/2 cups dill pickle brine
  • 1 cup cultured buttermilk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/2 tsp kosher salt
  • 4 cups canola oil

Method
 

  1. Submerge cutlets in pickle brine; refrigerate 45 to 60 minutes. Drain; pat lightly dry.
  2. Whisk buttermilk and egg in a shallow bowl. Mix flour, cornstarch, garlic powder, pepper, and salt in another.
  3. Dip cutlets in buttermilk mixture; press into flour. Squeeze a few damp coating clumps onto surface.
  4. Rest breaded cutlets on a rack 10 minutes while oil heats.
  5. Heat 1 inch oil in a wide Dutch oven to 350°F.
  6. Fry two cutlets at a time, 3 to 4 minutes per side, keeping oil near 340°F, until crisp and 165°F in thickest spot.
  7. Drain on a rack 5 minutes; paper towels soften bottom crust.