Crispy Chicken Cutlets

Submitted by breezermom

"The secret ingredient is the dill pickle juice! Makes these taste oh sooo good! Use chicken cutlets, or cut your breasts in half and pound to an even thickness. (1/2 inch) Cooking time does not include the 8 hour marinating time."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 16

ingredients

• 8 (907.18 g) chicken cutlets, cut in half crosswise
• 473.18 ml pickle juice, from jar
• 2 eggs
• 44.37 ml water
• 177.44 ml self-rising cornmeal mix
• 177.44 ml fine dry breadcrumb
• 59.14 ml fresh parsley, finely chopped
• 4.92 ml black pepper
• 2.46 ml salt
• 236.59 ml peanut oil

directions

1. Combine the first two ingredients in a zip-lock bag. Seal bag, pressing out most of the air, and chill 8 hours.
2. Whisk together the eggs and 3 tbsp of water in a shallow bowl.
3. Combine the cornmeal mix and the next 3 ingredients in a second shallow bowl.
4. Remove the chicken from the marinade. Discard the marinade. Sprinkle the chicken with salt. Dip the chicken in the egg mixture, and dredge in the cornmeal mixture, pressing firmly to adhere.
5. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, in batches, 2 to 3 minutes on each side or until done.

Reviews

[LifeIsGood]

Delish! That pickle juice is a winner! The chicken had great flavor and I loved the crispiness. This made for an easy, and super tasty dinner! Thank you!