Moist Crispy Breaded Chicken Cutlets |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 7 |
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Plan ahead the chicken must be refrigerated in the buttermilk for at least 5 hours, this chicken is double-dipped for an extra crispy coating -don't omit the baking powder in the breading mix! 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) |
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 |
1 pinch cayenne pepper (optional) |
Directions:
1. In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
2. Add in chicken breasts, using hands turn to coat completely in the buttermilk.
3. Refrigerate for at least 5 hours.
4. 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).
5. Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
6. Place the chicken into a colinder and allow all the buttermilk mixture to drain.
7. 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.
8. Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
9. Fry each breast until golden brown and cooked through.
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