Crispy Fried Chicken Cutlets Recipe Recipes Recipe For Zucchini

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CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

This is an easy entree I proudly serve to company. Try it for your next spur-of-the-moment dinner party or family dinner. Even your most finicky eater will be singing its praises-and yours!-Debra Smith, Brookfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1 egg white
3/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon canola oil

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, lightly beat egg white. In another shallow bowl, combine the pecans, flour, salt and pepper. Dip chicken in egg white, then coat with pecan mixture. Let stand for 5 minutes., In a large skillet, brown chicken in butter and oil over medium heat for 4-6 minutes on each side or until juices run clear.

Nutrition Facts : Calories 418 calories, Fat 26g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 272mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 38g protein.

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

Breaded chicken is fried up in a skillet with panko and parmesan for a sure hit every time!

Provided by Holly Nilsson

Categories     Chicken     Main Course

Time 34m

Number Of Ingredients 7

2 large chicken breasts
1 ¼ cups panko bread crumbs
¼ cup parmesan cheese (grated)
1 teaspoon garlic powder
1 egg
salt & pepper to taste
⅓ cup vegetable oil

Steps:

  • Freeze chicken breasts about 20 minutes or so.
  • Cut chicken breasts in half horizontally and pound to ¼" thickness.
  • Combine panko bread crumbs, parmesan cheese and garlic powder in a small shallow dish.
  • Whisk egg in a separate bowl. Dip chicken in egg and then in the crumb mixture pressing to adhere.
  • Preheat oil in a large skillet over medium heat. Gently add chicken and cook 2-3 minutes per side or until golden brown and chicken reaches 165°F.

Nutrition Facts : Calories 402 kcal, Carbohydrate 14 g, Protein 30 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 117 mg, Sodium 385 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
1/2 cup Greek yogurt
2 cups panko
Vegetable oil, for frying
4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination
4 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice, plus wedges for serving

Steps:

  • Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
  • Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
  • Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

SIMPLE FRIED CHICKEN BREAST CUTLETS



Simple Fried Chicken Breast Cutlets image

These fried chicken breast cutlets are coated with seasoned flour and fried to perfection. The fried chicken breast cutlets are quick and easy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 30m

Yield 4

Number Of Ingredients 9

1 large egg
3/4 cup milk
1 to 2 tablespoons hot sauce (such as Frank's Red Hot, Texas Pete, or Tabasco)
1 cup all-purpose flour
1 teaspoon Cajun seasoning (or a similar blend, preferably salt-free)
1 teaspoon salt (or 1/2 teaspoon if the seasoning contains salt)
1 teaspoon ground black pepper
Vegetable oil (or canola or peanut oil, for frying)
2 to 4 chicken breasts (boneless and skinless, 2 sliced in half longways or 4 small chicken breast halves slightly flattened)

Steps:

  • Gather the ingredients.
  • In a large bowl, whisk the egg, milk, and hot sauce together.
  • In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
  • In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
  • When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
  • Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
  • Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
  • Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.

Nutrition Facts : Calories 515 kcal, Carbohydrate 27 g, Cholesterol 152 mg, Fiber 1 g, Protein 44 g, SaturatedFat 4 g, Sodium 480 mg, Sugar 3 g, Fat 25 g, ServingSize 4 servings, UnsaturatedFat 0 g

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

CORNMEAL-CRUSTED CHICKEN CUTLETS WITH ZUCCHINI RIBBON SALAD



Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad image

Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets. For a super summery dinner, serve them with a shaved zucchini salad studded with mint, cashews, and ricotta salata.

Provided by Anna Stockwell

Categories     Gluten-Free and Fresh     Wheat/Gluten-Free     Dinner     Chicken     Cornmeal     Zucchini     Mint     Soy Free     Peanut Free

Yield 4 servings

Number Of Ingredients 16

2 medium or 3 small zucchini (about 1 1/2 pounds)
1 1/2 cups cornmeal
4 teaspoons garlic powder
2 teaspoons freshly ground black pepper
1/2 teaspoon smoked paprika
1 1/2 teaspoons plus 1/8 teaspoon kosher salt, divided
2 large eggs
1 tablespoon plus 1 teaspoon Dijon mustard, divided
4 (6-ounce) chicken cutlets, pounded 1/4" thick
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1 cup mint leaves
1/2 cup roasted, salted cashews
5 ounces ricotta salata, shaved with a vegetable peeler

Steps:

  • Trim tops off zucchini. Using a mandoline or vegetable peeler, thinly slice lengthwise into wide ribbons; set aside.
  • Whisk cornmeal, garlic powder, black pepper, paprika, and 1 tsp. salt in a wide shallow bowl. Whisk eggs, 1 Tbsp. mustard, and 2 Tbsp. water in another wide shallow bowl.
  • Season cutlets on both sides with 1/2 tsp. salt. Dip each in egg mixture, letting excess drip back into bowl, then in cornmeal mixture, shaking off excess.
  • Heat vegetable oil in a large skillet over medium-high until shimmering. Working in 2 batches and adding more oil if needed, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel lined plate.
  • Meanwhile, whisk olive oil, lemon juice, red pepper, and remaining 1 tsp. mustard and 1/8 tsp. salt in a large bowl. Add reserved zucchini ribbons and toss gently with your hands until ribbons are evenly coated with dressing. Add mint, cashews, and ricotta salata and toss just to combine.
  • Transfer cutlets to a platter. Serve with zucchini salad alongside.

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