# Components:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (1.5 lbs)
02 - 1 1/2 cups dill pickle brine
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon black pepper
→ Coating
06 - 1 cup all-purpose flour
07 - 2 large eggs
08 - 2 tablespoons water
09 - 2 cups panko breadcrumbs
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
→ For Frying
13 - 1/2 cup neutral oil (vegetable, canola, or sunflower)
→ Serving (optional)
14 - Lemon wedges
15 - Fresh dill, chopped
# Directions:
01 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness.
02 - Combine chicken breasts, dill pickle brine, garlic powder, onion powder, and black pepper in a large bowl or zip-top bag; refrigerate for at least 1 hour.
03 - Remove chicken from marinade and pat dry with paper towels. Arrange three shallow bowls with flour; beaten eggs mixed with water; and panko breadcrumbs combined with smoked paprika, cayenne pepper, and kosher salt.
04 - Dredge each chicken breast in flour, shake off excess, dip into egg mixture, then thoroughly coat with seasoned panko breadcrumbs.
05 - Heat neutral oil in a large skillet over medium-high heat until shimmering.
06 - Fry chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through (internal temperature 165°F).
07 - Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with optional lemon wedges and fresh dill.
