Moist Crispy Breaded Chicken Cutlets

Name: Moist Crispy Breaded Chicken Cutlets
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 7 serving(s)
Ingredients: 7 boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness); 1 large egg; 473.18 ml buttermilk; 7.39 ml garlic powder; oil (for frying); 236.59 ml all-purpose flour; 236.59 ml dry breadcrumbs; 4.92 ml baking powder; 7.39 ml seasoning salt; 7.39 ml garlic powder; 2.46 ml dried Italian seasoning (rubbed between fingers); 2.46 ml paprika; 0.25 ml cayenne pepper (optional)

Submitted by Kittencalrecipezazz

"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!"

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Ready In:: 33mins
Ingredients:: 13
Serves:: 7

ingredients

7 boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness)
1 large egg
473.18 ml buttermilk
7.39 ml garlic powder
oil (for frying)
BREADING MIXTURE
236.59 ml all-purpose flour
236.59 ml dry breadcrumbs
4.92 ml baking powder
7.39 ml seasoning salt
7.39 ml garlic powder
2.46 ml dried Italian seasoning (rubbed between fingers)
2.46 ml paprika
0.25 ml cayenne pepper (optional)

directions

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.

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Reviews

Only had 3 hrs. to marinate but turned out great. Loved how moist they were with the flavors on the outside. Served with a roasted butternut squash and kale salad.

adopt a greyhound
These are great. So flavorful and moist. Since they are pounded, they don't take long to cook, and don't dry out. I served them with chicken gravy. Out of this world.

HawaiianChef