Moist Crispy Breaded Chicken Cutlets
Ingredients
- 7 boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness) ⓘ
- 1 large egg ⓘ
- 2 cups buttermilk ⓘ
- 1 1/2 teaspoons garlic powder ⓘ
- oil (for frying) ⓘ
- BREADING MIXTURE
- 1 cup all-purpose flour ⓘ
- 1 cup dry breadcrumbs ⓘ
- 1 teaspoon baking powder ⓘ
- 1 1/2 teaspoons seasoning salt ⓘ
- 1 1/2 teaspoons garlic powder ⓘ
- 1/2 teaspoon dried Italian seasoning (rubbed between fingers) ⓘ
- 1/2 teaspoon paprika ⓘ
Instructions
- In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
- Add in chicken breasts, using hands turn to coat completely in the buttermilk.
- Refrigerate for at least 5 hours.
- In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
- Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
- Place the chicken into a colinder and allow all the buttermilk mixture to drain.
- Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
- Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
- Fry each breast until golden brown and cooked through.
Nutrition & Diet Analysis (per serving)
855
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).