Crispy Deep Fried Chicken Cutlets
These crispy deep fried chicken cutlets are a family favorite, perfect for a satisfying meal with a delightful crunch.
Equipment
- 1 frying pan deep, for frying
- 1 meat mallet for tenderizing
- 1 thermometer to check oil temperature
Ingredients
Chicken
- 2 large boneless chicken breasts
Breading
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For Frying
- Vegetable oil for frying
Instructions
Preparation
- Slice the chicken breasts into thin cutlets. Use a meat mallet to lightly pound them to a uniform thickness.
- Arrange three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with spices.
- Dredge each cutlet in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs.
Cooking
- In a deep frying pan, heat vegetable oil to 350°F. Use a thermometer to maintain temperature.
- Gently lower the breaded cutlets into the hot oil. Fry each side for about 4-5 minutes until golden brown and cooked through.
- Remove cutlets from oil and drain on paper towels. Let them rest for a couple of minutes before serving.
Serving
- Serve the crispy cutlets with your choice of sides and dipping sauces.
Storage
- Cool completely and store in an airtight container in the fridge for up to 3 days.
Notes
Pro Tips: Ensure the oil is hot enough before frying to prevent greasiness.
Ingredient Substitutions: Use panko breadcrumbs for extra crunch.
How to Serve: Pair with mashed potatoes and steamed vegetables.
Storage & Freshness: Store leftovers in an airtight container and reheat in the oven for best results.
Make-Ahead Tips: Bread the cutlets in advance and refrigerate until ready to fry.
Ingredient Substitutions: Use panko breadcrumbs for extra crunch.
How to Serve: Pair with mashed potatoes and steamed vegetables.
Storage & Freshness: Store leftovers in an airtight container and reheat in the oven for best results.
Make-Ahead Tips: Bread the cutlets in advance and refrigerate until ready to fry.