Crispy Chicken Cutlets

Southern Living
These taste similar to the chicken from a certain closed-on-Sundays fast-food chain that folks love. The secret? Dill pickle juice! If your cutlets are thick, put between sheets of plastic wrap, and flatten to 1/2 inch thick using a rolling pin.


Makes about 16 servings


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8 (4-oz.) chicken breast cutlets, cut in half crosswise
2 cups dill pickle juice from jar
2 eggs
3/4 cup self-rising cornmeal mix
3/4 cup fine, dry breadcrumbs
1/4 cup finely chopped fresh parsley
1 teaspoon pepper
1/2 teaspoon salt
1 cup peanut oil


Hands-on: 30 Minutes
Total: 8 Hours, 30 Minutes

1. Combine first 2 ingredients in a 1-gal. zip-top plastic freezer bag. Seal bag, pressing out most of air, and chill 8 hours.

2. Whisk together eggs and 3 Tbsp. water in a shallow bowl. Combine cornmeal mix and next 3 ingredients in a second shallow bowl. Remove chicken from marinade, discarding marinade; sprinkle chicken with salt. Dip chicken in egg mixture, and dredge in cornmeal mixture, pressing firmly to adhere.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook, in batches, 2 to 3 minutes on each side or until done.

Created date

October 2011