Yes, another fried chicken recipe! It is my favorite food, after all. This recipe for Easy Fried Chicken Cutlets is pretty straightforward: thin evenly sized cutlets of chicken breast are lightly breaded and deep fried just waiting to be served with your favorite sides, or in a chicken sandwich or biscuit.
You only need a handful of ingredients, but the one for the batter might seem a bit odd to you: egg whites! I have tried many ways of making fried chicken and I almost always return to buttermilk and maybe an egg because I’m a creature of habit, but I really enjoyed the lighter crispy crunchy texture of this wet batter. Shout out to SpiceNSauced on Instagram, which is where I originally saw this. Now, on to the recipe!
Easy Fried Chicken Cutlets Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Easy Fried Chicken Cutlets recipe:
- Boneless skinless chicken breasts: To make cutlets! What is a cutlet you ask? A cutlet is a chicken breast that’s been sliced through the middle horizontally into two thinner, evenly sized pieces of meat. Sometimes they’re also pounded with a mallet to make them even thinner, or to ensure they’re of even thickness. You can start with bone-in chicken if you like; that’ll be cheaper for sure. When you’ve broken them down and deboned them, set the tenderloin aside and work with just the main part of the breast.
- Flour, cornstarch: Our dry dredge. Standard components. Adding cornstarch to the flour makes for a lighter crust, but you’ll be just fine if you use only flour. Self-rising flour is my preference for frying chicken for the baking powder it contains, but any flour will work.
- Egg whites: Our entire wet dredge. The star of this Easy Fried Chicken Cutlets recipe is what sets it apart from the other recipes already here. I mentioned above that I saw it done on Instagram and that’s true but it’s not the whole story: she used both egg whites and sparkling water. I tried that and liked it, and then when I tried again I forgot to add the sparkling water. Well, I didn’t feel or taste any difference, so I omitted it. Feel free to test it yourself and see what you think!
- Seasoned salt, ground black pepper: Simple seasonings. I prefer Lawry’s Seasoned Salt. Use your favorite. Note that I said ground black pepper instead of cracked black pepper. We want the flavor but not the texture of black pepper. I also usually add some cayenne or another spicy pepper powder.
- Oil: For frying. Peanut is my preference, but any high-smoke point oil will work. I like peanut oil because it can be reused and doesn’t impart any flavor to the food. I’ve been really into Avocado oil lately, but it’s even more expensive than peanut oil.
How to Make Easy Fried Chicken Cutlets
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Easy Fried Chicken Cutlets recipe:
- Prepare the chicken. Grab your boneless skinless chicken breast and lay it out on your cutting board. Press the palm of your hand flat against the top of the breast to keep it still and stable. Cut the breast in half through the side of the breast – not from the top, that would be just cutting it down the middle, and you’d have to cut your hand anyway – making sure to adjust the knife as you slice to keep the meat even the entire way through. Season the chicken with seasoned salt and black pepper, then set aside to rest and marinate a bit.
- Make the dredge(s). In a medium mixing bowl add your egg whites, along with about a quarter of a teaspoon of seasoned salt. Use a whisk or an immersion blender to whip the egg whites until they’re a bit frothy. Not too much or they’ll start to stiffen and we’re not making meringue. Set this mixing bowl aside and grab another one. In the second bowl whisk together the flour, cornstarch, black pepper, and the remaining seasoned salt.
- Batter up! For extra crunchy bits, dip a fork into the egg white wash and flick it over the surface of the flour, then stir it in. This will create little pockets that will adhere to the chicken and create crunchy craggies! Next, dip the cutlets one by one in the egg white wash, let the excess drip off, then transfer the cutlet to the flour mixture. Coat the cutlet in the flour, using your fingers to press and squeeze the flour into the flesh. Set the breaded cutlets on a plate to rest while you prepare the oil.
- Fry the Easy Fried Chicken Cutlets. Fill a stockpot or dutch oven – something with high sides and a large well – halfway up the sides with your frying oil and heat it to around 360°F. If you stick the handle of a wooden spoon into the oil it should sizzle rapidly (not violently) just as a piece of chicken would. When the oil is ready, add the cutlets to the oil one at a time, sweeping the cutlet through the oil before you release it to help the breading set. Fry, turning occasionally until the chicken is floating on the surface of the oil and cooked through, usually around 10 minutes or so. Remove the cutlets to a wire rack over a baking sheet to cool. Dassit!
What To Serve With Easy Fried Chicken Cutlets
If you’re not going to make a sandwich, here are some wonderful things you can eat alongside your wonderful fried chicken…
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