Crispy Chicken Cutlets
Servings 4
Ingredients
- 6-8 chicken tenders
- 1/2 cup flour
- 1 teaspoon cayenne powder or more if you like more heat
- 2 eggs whisked
- 1 1/2 cup Italian Panko Bread Crumbs
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup coconut oil
Instructions
- In a small bowl add flour and cayenne pepper and whisk until combined.
- In another small bowl whisk eggs
- In the final bowl add Panko, paprika, salt and pepper and mix until combined.
- Dredge chicken tenders in flour, shake excess off and dip into egg. Finally dip into Panko crumbs and gently press. Repeat until done.
- Heat a large skillet on medium and add coconut oil. Add chicken cutlets and cook 3 minutes then flip and cook another 3 minutes. If your crust is getting to brown reduce heat a bit.
Notes
Coconut oil is great for quick frying and gets a really crispy coating. But you could substitute with canola or vegetable oil if needed.