Best 2 Just Plain Good Golden Fried Chicken Cutlets Recipes
If you are longing for chicken cutlets that are crispy on the outside, juicy and flavorful on the inside, and golden-brown in appearance, look no further than this article. The key to achieving this culinary delight is in the coating, the cooking method, and the seasonings. In this article, we will provide a step-by-step guide to crafting the perfect fried chicken cutlets, ensuring that every bite is a symphony of flavors and textures.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE FRIED CHICKEN BREAST CUTLETS
Steps:
- Gather the ingredients.
- In a large bowl, whisk the egg, milk, and hot sauce together.
- In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
- In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
- When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
- Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
- Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
- Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.
Nutrition Facts : Calories 515 kcal, Carbohydrate 27 g, Cholesterol 152 mg, Fiber 1 g, Protein 44 g, SaturatedFat 4 g, Sodium 480 mg, Sugar 3 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
Tips:
- Use boneless, skinless chicken breasts or thighs for a quick and easy meal.
- Brine the chicken in a mixture of water, salt, and sugar for 30 minutes to help keep it moist and flavorful.
- Dredge the chicken in seasoned flour before frying to help create a crispy crust.
- Use a heavy-bottomed skillet or Dutch oven to fry the chicken to help maintain a consistent temperature.
- Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking.
- Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Serve the chicken hot with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.
Conclusion:
Golden fried chicken cutlets are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you serve them as a main course, a side dish, or an appetizer, these crispy chicken cutlets are sure to be a hit. With a few simple ingredients and a little bit of time, you can create a delicious meal that your family and friends will love.
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