World's Best Fried Chicken Cutlets Recipe: Crispy Tender Chicken Breast Cutlets

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free and lower in carbs.

bread crumbs

🥗Healthier: panko bread crumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture while crushed crackers are often cheaper.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Thighs are often more flavorful and cheaper than breasts.

Remove small amount of fat from the boneless chicken breasts and rinse them off.

Slice the chicken breasts diagonally down the middle to create thinner pieces.

Cut the chicken into smaller pieces, ensuring they are not too thick or too thin, aiming for a size similar to tilapia fish.

Season the chicken with seasoning salt, garlic powder, ground black pepper, and whole oregano, massaging the seasonings into the meat.

In a small bowl, beat the 2 large eggs until thin, which will help the breadcrumbs stick better.

Press the seasoned chicken into the all-purpose flour, ensuring it is well coated to seal in the seasoning.

Dip the floured chicken into the beaten eggs, making sure it is thoroughly coated.

Coat the chicken in the Italian breadcrumbs, pressing down to ensure they adhere well.

Allow the coated chicken to sit for about 20 minutes to let the coating settle.

Heat oil in a frying pan over medium heat for about 7 to 8 minutes until hot and bubbles form.

Fry the chicken cutlets for 3 to 4 minutes on each side, adjusting time based on thickness, aiming for a total cooking time of 6 to 8 minutes.

Ensure the chicken is crispy on the outside and tender on the inside before removing from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens