Crispy Fried Chicken Cutlets are super tender have a golden brown crust on the outside, and are juicy on the inside. And can be on the table in under 20 minutes.
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These fried chicken cutlets are made with just a few simple ingredients and a delicious meal the whole family will love. Perfectly seasoned and cooked to perfection, they're a great way to add some flavor to your weeknight meals like my Southern Fried Chicken. Try them today and discover the perfect balance of flavor and texture in every bite like my Cheez-It Chicken Tenders!
Ingredients for these Crispy Fried Chicken Cutlets
- Chicken: I like to use chicken tenders but thinly sliced skinless chicken breasts will also work.
- Panko Breadcrumbs: I use Italian panko bread crumbs but you can also use plain and add 1 tablespoon of dried Italian seasoning.
- and add 1 tablespoon of dried Italian seasoning.
How to make Crispy Chicken Cutlets
- Step 1: Add the flour to a plate or bowl and dredge the chicken then shake off excess and set aside.
- Step 2: In another bowl add the eggs and whisk until mixed, then dip a piece of chicken into the egg mixture.
- Step 3: In another plate or bowl add the breadcrumbs and spices and mix with a fork until combined place the chicken tenders into the panko mixture and press until it flattens out a bit.
- Step 4: Repeat until all of the tenders are coated in the seasoned breadcrumbs and place the breaded cutlets on a cutting board or baking sheet.
- Step 5: Heat a large skillet on medium-high heat and add the oil, place a couple of cutlets into the hot oil and cook for 2-3 minutes.
- Step 6: Flip the tenders and cook until the internal temperature reaches 165 degrees.
Why this recipe works
I love using Panko breadcrumbs they add the perfect texture, and the breading doesn't come off after cooling if you prefer using a flour breading try my Crispy Fried Chicken Legs. You'll be amazed at how quickly this crispy chicken cutlet recipe comes together. Served with my Creamy Mashed Potatoes, Fettuccine Alfredo, Macaroni and Cheese, or on top of a salad, for a quick and easy weeknight meal!
Recipe Tips
- Don't overcrowd the skillet.
- Always check for doneness with a meat thermometer, chicken should be cooked to 165 degrees.
- Make sure the cutlets are as close to the same thickness as possible for even cooking.
- Store leftover chicken cutlets in an airtight container for up to 3 days.
Recipe Faq's
A chicken cutlet is a thin, boneless piece of chicken that is typically pounded or sliced to an even thickness. Chicken cutlets can be made from different parts of the chicken, such as the breast or thigh, and can be cooked using various methods, including pan-frying, baking, or grilling.
Of course! You'll just need to slice whole chicken breasts in half crosswise to make them thinner. Cover them with sheets of plastic wrap and pound them out a bit using a meat mallet or rolling pin. I prefer chicken tenders because they are quick and easy to thaw and turn out super moist and always so tender.
If the chicken cutlets are 1/4 inch thick it should take 3 minutes per side or until a digital thermometer reaches 165 degrees.
Cast iron is always my first choice, they retain heat so well. A stainless steel pan also works great, a nonstick pan will work in this recipe because they are thin cutlets.
Yes, preheat air fryer to 350 degrees. Place 2-3 cutlets in the air fryer basket and spray the tops with a nonstick cooking spray (this helps to brown them and get that flaky crust) Fry for 8 minutes then flip and fry for another 3-4 minutes.
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Crispy Chicken Cutlets
Ingredients
- 4-6 large chicken tenders or 2 boneless skinless chicken breasts *see notes
- 1/2 cup flour
- 2 eggs whisked
- 1 1/2 cup Italian Panko Bread Crumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne powder or more if you like more heat
- 1/2 cup coconut oil *see notes
Instructions
- In a small bowl add flour.
- In another small bowl whisk eggs.
- In the final bowl add Panko, paprika, salt, pepper, and cayenne and mix until combined.
- Pat dry the chicken tenders with a paper towel. (If you are using breasts slice them in half widthwise to make 4 thin patties, place them in a large ziplock freezer bag, and using a meat mallet or rolling pin pound the chicken slices out until about 1/4 inch thick.)
- Dredge chicken in flour, shake excess off and dip into egg. Finally, dip into Panko crumbs and gently press until the tender flattens to 1/4- 1/2 inches thick. Repeat until done.
- Heat a large skillet on medium and add coconut oil. Add chicken cutlets and cook for 3 minutes then flip and cook another 3 minutes. If your crust is getting to brown reduce the heat a bit.
Do you have oven fry or air fry directions. We are trying to eat healthier. Thanks!
Yes you can 🙂
can you make this in the sir fryer instead
Yay David! I'm so glad you loved it. Its one of my favorites. Makes a great sandwich the next day 😉
This was amazing. I added some rosemary leaves to the planko. Not to say it wasn't great with out it just ILOVE rosemary
Thanks for the receipe