Crispy Pan Fried Chicken Cutlets Recipe Recipe For Deviled

CRISPY FRIED CHICKEN

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.

CRISPY CHICKEN CUTLETS

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.

CRISPY BREADED CHICKEN CUTLETS

Steps:

• In a small bowl, mix together the panko breadcrumbs and the Parmesan cheese then transfer to a plate or shallow bowl.
• Place seasoned bread crumbs into a second shallow bowl.
• Beat eggs and milk in a third shallow bowl and season with salt and pepper
• Dip the chicken into the egg mixture, dredge in the seasoned breadcrumbs, shaking off the excess. Dip the breaded chicken back into the egg and coat with panko mixture, pressing to adhere.
• Pour the oil into a large heavy skillet to about ¼ inch deep and heat over medium-high heat.
• Working in 2 batches, Cook the chicken without turning until golden brown, 3-4 minutes per side. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining cutlets, adding more oil to pan (as needed) between batches, until golden brown and cooked through.
• Transfer the cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

EASY CRISPY BREADED CHICKEN BREAST

Steps:

• If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
• Crack the eggs in a bowl and whisk with a fork.
• Put the bread crumbs on a large plate.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.
• Put breaded chicken breasts on a frying pan, making sure they are not touching. Sprinkle the chicken with 1/3 tsp salt and 1/8 tsp pepper.
• Cook for 4 minutes, then carefully flip the chicken with a spatula. Sprinkle with remaining 1/3 tsp salt and 1/8 tsp pepper.
• Cook the chicken for another 4 minutes, or until cooked through (uniformly white in the middle).