Ingredients
Units
Scale
- 1 1/2 lbs boneless skinless chicken breast, trimmed into cutlets
- 1 1/2 C self-rising flour
- 1/2 C cornstarch
- 4 large egg whites
- 3 1/2 tsp seasoned salt, divided
- 1 tsp ground black pepper
Instructions
- Grab your chicken cutlets (read the post above the recipe if you’re not sure how to turn breasts into cutlets) and season them with about 1 1/2 teaspoons of seasoned salt then set aside to rest and marinate a bit while you prepare the dredges.
- Add your egg whites and 1/4 teaspoon of seasoned salt. Use a whisk or an immersion blender to whip the egg whites until they’re just a tad foamy then set them aside. In the second bowl whisk together the flour, cornstarch, black pepper, and all the remaining seasoned salt.
- 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.
- 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. Use a thermometer or cut open a piece to be sure, if you’re not. Remove the cutlets to a wire rack over a baking sheet to cool. Dassit!
Notes
- Read the post above this recipe for maximum success.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
