Crispy Pickle Brined Chicken Rolls (Print version)
Brined chicken rolled with cheese, coated in panko, then fried or baked until golden and crisp.
# What goes in:
→ Brine
01 - 1 cup dill pickle juice
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon whole black peppercorns
→ Chicken Rolls
04 - 4 boneless, skinless chicken breasts
05 - 4 slices Swiss or provolone cheese
06 - 4 slices deli ham (optional)
07 - 2 tablespoons fresh dill or parsley, chopped
08 - Salt and freshly ground black pepper, to taste
→ Coating
09 - 1 cup all-purpose flour
10 - 2 large eggs, beaten
11 - 1½ cups panko breadcrumbs
12 - 1 teaspoon garlic powder
13 - ½ teaspoon smoked paprika
14 - ¼ cup vegetable oil or melted butter (for frying or drizzling for baking)
# Cooking steps:
01 - In a large bowl or resealable plastic bag, combine the dill pickle juice, granulated sugar, and whole black peppercorns. Add the chicken breasts, seal or cover, and refrigerate for at least 1 hour or up to 4 hours.
02 - If baking, preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
03 - Remove the chicken breasts from the brine and pat them dry with paper towels. Butterfly each breast by slicing horizontally almost all the way through, then opening it like a book. Place each butterflied breast between two sheets of plastic wrap and pound to an even ¼-inch thickness using a meat mallet or rolling pin.
04 - Lay one slice of cheese, one slice of deli ham (if using), and a generous sprinkle of chopped fresh herbs on each pounded chicken breast. Season lightly with salt and freshly ground black pepper.
05 - Roll each filled chicken breast up tightly, tucking in the sides as you go. Secure the seam with toothpicks to hold the rolls together during cooking.
06 - Arrange three shallow bowls: the first with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder and smoked paprika.
07 - Dredge each chicken roll in the flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly in the seasoned panko mixture, pressing gently to adhere.
08 - For frying: Heat vegetable oil in a large skillet over medium heat. Fry the chicken rolls, turning every 3 to 4 minutes, until all sides are golden brown. Transfer to the prepared baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F. For baking only: Arrange the rolls on the parchment-lined baking sheet, drizzle with melted butter or oil, and bake for 25 to 30 minutes until golden and cooked through.
09 - Allow the chicken rolls to rest for 5 minutes before slicing. Remove toothpicks, slice into pinwheels, and serve hot.
# Tips from flavorandfeast:
01 -
- The pickle brine does all the heavy lifting for flavor, so you barely need to season anything else.
- That crunch on the outside paired with melted cheese pulling from the center is genuinely irresistible.
02 -
- Do not skip the drying step after brining because wet chicken means the breading slides right off during cooking.
- I once forgot the toothpicks and watched a beautiful roll unfurl itself in the skillet, which taught me to always secure them firmly.
03 -
- Pound the chicken from the center outward to avoid tearing the edges, which makes rolling much easier.
- Chill the assembled rolls for ten minutes before breading so they hold their shape when you coat them.