Fried Chicken Cutlets - Paula Deen's Tuesday Tips

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.

Season the all-purpose flour with salt and pepper.

Season the panko breadcrumbs with salt and pepper.

Whisk the seasoned flour and breadcrumbs together until well combined.

Add about 1/4 cup of heavy cream to the eggs and whisk them together.

Use one hand for wet ingredients and one hand for dry ingredients during the dredging process.

Coat the chicken cutlet in the seasoned flour using the dry hand.

Switch to the wet hand and dip the floured chicken cutlet into the egg and cream mixture.

Return to the dry hand and coat the chicken cutlet in the seasoned panko breadcrumbs.

Heat vegetable oil in a cast iron skillet until shimmering.

Carefully lay the coated chicken cutlet into the hot oil, laying it away from you to prevent splashes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens