Crispy Pickle Brined Chicken Rolls (Printable)
Pickle-brined chicken rolled with cheese and herbs, breaded and cooked until golden, tender, and crispy.
# What You’ll Need:
→ 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 (about 4.2 oz)
10 - 2 large eggs, beaten
11 - 1 ½ cups panko breadcrumbs (about 3.2 oz)
12 - 1 teaspoon garlic powder
13 - ½ teaspoon smoked paprika
14 - ¼ cup vegetable oil or melted butter
# How To Make:
01 - In a large bowl or resealable plastic bag, combine the dill pickle juice, granulated sugar, and whole black peppercorns, stirring until the sugar dissolves.
02 - Submerge the chicken breasts in the brine mixture, seal or cover, and refrigerate for at least 1 hour and up to 4 hours for optimal flavor penetration.
03 - If baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
04 - Remove the chicken from the brine and pat thoroughly dry with paper towels. Butterfly each breast by slicing horizontally almost completely through, then opening it like a book. Place each piece between two sheets of plastic wrap and pound to an even ¼-inch thickness using a meat mallet.
05 - Layer one slice of cheese, one slice of ham if using, and a generous sprinkle of chopped herbs onto each flattened breast. Season lightly with salt and freshly ground black pepper. Roll each breast up tightly, tucking in the sides, and secure with toothpicks.
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 rolled chicken piece in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly in the seasoned panko mixture, pressing gently to adhere.
08 - For the pan-fried method, heat vegetable oil in a skillet over medium heat and fry the rolls, turning every 3–4 minutes, until all sides are golden brown. Transfer to the prepared baking sheet and finish in the oven for 15 minutes or until the internal temperature reaches 165°F (74°C). For baking only, place the rolls on the parchment-lined sheet, drizzle with melted butter or oil, and bake for 25–30 minutes until golden and cooked through.
09 - Allow the chicken rolls to rest for 5 minutes before slicing. Remove toothpicks, cut into pinwheel slices, and serve hot.
# Expert Advice:
01 -
- The pickle brine trick sounds weird but it produces the juiciest, most flavorful chicken you will ever pull out of your oven.
- Stuffing and rolling the breasts makes this feel like a special occasion dinner even though it takes barely any real effort.
- You can fry them, bake them, or do a combination of both depending on how ambitious you are feeling on any given night.
02 -
- Do not skip the patting dry step after brining or the breading will slide right off during cooking and leave you with a patchy, sad crust.
- I once left chicken in pickle brine overnight and it became uncomfortably salty, so stick to the four hour maximum for the best balance.
- If you are baking only, a light drizzle of melted butter over the breadcrumbs makes a shocking difference in how crispy and golden they get.
03 -
- Chill the rolled chicken in the fridge for fifteen minutes before breading and the rolls hold their shape much better during cooking.
- Use one hand for the flour and egg bowls and the other hand for the panko bowl so you do not end up with breaded fingers halfway through the process.