Crispy Fried Chicken Cutlets
Golden, crunchy, and irresistibly juicy, these Crispy Fried Chicken Cutlets are the ultimate comfort food! Perfectly seasoned with a flavorful blend of paprika, garlic powder, and onion powder, these chicken cutlets are coated in a crispy panko breadcrumb crust for an unbeatable crunch. This recipe is easy to follow with a quick prep time of just 20 minutes, making it a fantastic weeknight dinner option. Whether enjoyed on their own with your favorite dipping sauce, sandwiched between a soft bun, or served alongside creamy mashed potatoes, these chicken cutlets are guaranteed to delight. With the secret to achieving perfectly golden and moist chicken revealed, this is your go-to recipe for fried chicken cutlets that deliver restaurant-quality results at home. Ideal for anyone searching for "crispy chicken recipes," "easy fried chicken," or "best chicken cutlet recipes"!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- for frying vegetable oil
Instructions
Place each chicken breast between two sheets of plastic wrap and pound to about 1/2-inch thickness using a meat mallet or rolling pin.
Slice each flattened breast in half lengthwise to create four equal-sized pieces. Season each piece with salt and black pepper.
Set up a breading station with three separate shallow dishes. In the first dish, place the all-purpose flour.
In the second dish, beat the eggs with the milk until smooth.
In the third dish, combine panko breadcrumbs, paprika, garlic powder, and onion powder.
Dredge each cutlet in flour, shaking off the excess. Dip into the egg mixture, ensuring it's well coated, and then coat with the panko breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F (175°C). Use enough oil to come about 1/4 inch up the sides of the skillet.
Carefully place the chicken cutlets in the hot oil, being careful not to crowd the pan. Fry in batches if necessary.
Cook the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through to an internal temperature of 165°F (74°C).
Remove the cutlets from the skillet and drain on a wire rack or paper towels.
Allow to rest for a few minutes before serving. Serve hot with your choice of sides or in a sandwich.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.9 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 184 mg | 14% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
