Steaming hot, crunchy, salty, and just waiting for some sauce! These Crispy Chicken Cutlets are a surefire hit for dinner.
Crispy Chicken is King.
And that’s a straight-up fact.
In the past few months, I found myself in a cooking slump, but it turns out I wasn’t uninterested—just in need of some crispy chicken cutlets for dinner.
Hot, crunchy, and salty, just waiting to be covered in sauce (perhaps gochujang or bang bang sauce?!), yet they are also perfect as is for the kids, especially when dipped in ketchup?! They complement any meal, or stand alone as a meal by themselves? Incredible. These cutlets rejuvenated my passion in the best possible way.
Once I started this crispy chicken phase, frying became my go-to method. There’s something soothing about it. Yet, there are also times when you just want convenience, which is where the air fryer shines. As the chicken gets beautifully golden and audibly crispy, I whip up a quick sauce, maybe a simple green salad, and try to put away the art supplies for the hundredth time that day before we sit down for dinner.
Every single time I prepare this, I’m so pleased that I did.
I hope you enjoy it. (I’m almost certain your children will rave about it.)
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Watch How To Prepare These Crispy Chicken Cutlets
Common Questions About These Crispy Chicken Cutlets
How can I prepare these in the oven?
Bake them at 400 degrees for 18 minutes (9 minutes per side).
Can I fry these instead?
Sure! Heat an inch of avocado oil in a cast iron pan over medium-high heat. Add a drop of water; if it sizzles, it’s time to add the chicken. Fry the chicken for 3-4 minutes per side until golden brown and reach an internal temperature of 160 degrees.
Can I choose a different type of oil?
If you don’t have avocado oil spray for the air fryer, a drizzle of olive oil over the top will also suffice! However, I prefer a spritz because it helps to evenly coat the panko for the best browning.
Are these spicy?
Not particularly spicy! The hot sauce is optional, so feel free to omit it.
Can I make this gluten-free?
I haven’t tried it myself, but I imagine using gluten-free flour and breadcrumbs would work just fine!
How can I tell when the chicken is done?
The chicken should be cooked to a temperature of 165 degrees. I like to use a meat thermometer to ensure it’s cooked perfectly! Here’s the one I use. (affiliate link)
Crispy Chicken Cutlets
Total Time:
25 minutesYield:
4 servings 1x
Description
Steaming hot, crunchy, salty, and just waiting for some sauce! These Crispy Chicken Cutlets are a surefire hit for dinner.
Ingredients
Units
Scale
Crispy Chicken Cutlets
Instructions
- Prep: Cut each chicken breast into 3 thin portions—begin by detaching the tenderloin from the back, then cut the remaining breast horizontally in half. Season the chicken with salt and pepper.
- Three Bowls: Prepare a wide, shallow dish for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon of salt.
- Dip and Coat: Dip the chicken in the flour; shake off any excess. Dip into the egg mixture; let the excess drip away. Press into the panko, turning it several times and pressing lightly until fully coated. Transfer to a plate. Repeat for all pieces. Lightly spray each piece with avocado oil spray to ensure they become uniformly golden.
- Cook It Up: Air fry in a single layer at 375 for 6 minutes, then increase to 400 degrees for an additional 2-3 minutes to enhance browning. Aim for an internal temperature of at least 165 degrees. I usually do it in two batches. (Alternative methods are noted in the tips.)
- You’re ready! Hot, crunchy, salty, juicy, thin, and utterly delicious. Perfect when dipped or brushed with virtually any sauce. We adore it.
Notes
Breadcrumb options: I’ve successfully used regular breadcrumbs instead of panko – they yield a very similar outcome, but the breadcrumbs provide a tighter and finer coating on the chicken. Both variations are delicious!
To fry: heat one inch of avocado oil in a cast iron skillet over medium-high heat. Introduce a drop of water; if it sizzles, the oil is ready for the chicken. Fry each piece for about 3-4 minutes per side until golden brown and reach an internal temperature of 160 degrees.
If avocado oil spray isn’t available for the air fryer, a small drizzle of olive oil will also suffice! However, I prefer a spritz for even coating of the panko for optimal browning.
To Bake: 400 degrees for a total of 18 minutes (9 minutes per side).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Keywords: crispy chicken, crispy chicken cutlets, chicken cutlets
**How to Craft Crispy Chicken Cutlets at Home**
Crispy chicken cutlets are a cherished comfort food enjoyed in many forms—from sandwiches and salads to classic main courses served alongside sides such as mashed potatoes or pasta. Crafting them at home is simpler than you might think, and with the right methods, you can enjoy that perfect golden, crunchy outside and juicy interior every time. Here’s a detailed guide to help you hone your skills in making homemade crispy chicken cutlets.
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### What Are Chicken Cutlets?
Chicken cutlets are thin slices of chicken breast that are typically coated in breadcrumbs and pan-fried until crisp. They are often created by slicing a chicken breast in half horizontally and then pounding it to an even thickness, ensuring fast and uniform cooking.
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### Ingredients You’ll Require
– 2 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 tablespoon milk or water
– 1½ cups breadcrumbs (ideally panko for extra crunch)
– ½ cup grated Parmesan cheese (optional but highly recommended)
– Salt and pepper to taste
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Vegetable oil for frying (like canola or peanut oil)
– Lemon wedges and fresh parsley for garnish (optional)
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### Step-by-Step Directions
#### 1. **Prepare the Chicken**
– Cut each chicken breast in half horizontally to make two thinner cutlets.
– Place the cutlets between two layers of plastic wrap or parchment paper and gently pound them to approximately ¼-inch thickness using a meat mallet or rolling pin.
– Season both sides of the cutlets with salt, pepper, garlic powder, and paprika.
#### 2. **Establish a Breading Station**
Set up three shallow dishes:
– **Dish 1:** All-purpose flour
– **Dish 2:** Beaten eggs combined with a tablespoon of milk or water
– **Dish 3:** Breadcrumbs mixed with Parmesan cheese (if using)
#### 3. **Coat the Cutlets**
– Dredge each cutlet through the flour, shaking off any excess.
– Immerse in the egg mixture, making sure it’s fully coated.
– Press into the breadcrumb mixture, pressing down gently so the coating adheres properly.
#### 4. **Chill the Cutlets (Optional but Advised)**
Position the breaded cutlets on a plate and refrigerate for 15–30 minutes. This helps the coating adhere better during frying and prevents it from falling off.
#### 5. **Fry the Cutlets**
– Heat about ¼ inch of oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb dropped into it sizzles immediately.
– Gently add the cutlets to the skillet, being careful not to overcrowd. Cook for 3–4 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F/74°C).
– Move them to a paper towel-lined plate to absorb excess oil.
#### 6. **Serve and Enjoy**
Serve the crispy chicken cutlets hot with lemon wedges and a sprinkle of chopped parsley. They pair wonderfully with pasta, salad, or can also be enjoyed in a sandwich with lettuce and tomato.
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### Tips for Extra Crispy Cutlets
– **Opt for Panko Breadcrumbs:** These Japanese-style breadcrumbs are larger and airier, giving a crispier texture.
– **Double Coat for Extra Crunch:** For an even thicker crust, dip the cutlets in the egg and breadcrumb mixture twice.
– **Avoid Overcrowding the Pan:** Fry in batches if necessary to maintain the oil temperature for even browning.
– **Use a Thermometer:** A meat thermometer ensures your chicken is safely cooked without overcooking or drying it out.
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### Different Variations to Explore
– **Spicy Cutlets:** Incorporate cayenne pepper or hot sauce into the egg mixture for added heat.
– **Herb-Crusted:** Blend in dried herbs like oregano, basil, or thyme within the breadcrumb mixture.
– **Gluten-Free Alternative:** Replace with gluten-free flour and breadcrumbs for an allergy-friendly version.
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### Concluding Thoughts
Creating crispy chicken cutlets at home is both a fulfilling and delightful task. With just a handful of ingredients and techniques, you can produce a meal that rivals restaurant-quality right in your kitchen. Whether served as a main dish, nestled in a sandwich, or atop a salad, these cutlets are sure to become a family favorite.
Happy cooking!