Cajun Fried Chicken Cutlet Food

CAJUN FRIED CHICKEN CUTLET

Steps:

• 1. Place each piece of chicken between plastic wrap and pound to 1/4-inch thickness. Cut in half to make two pieces. Rub each piece of chicken with onion powder.
• 2. Mix together thoroughly, 3 eggs, half a cup of milk and a dash or two of hot sauce in a medium sized bowl.
• 3. in a separate medium sized dish, mix together flour, Cajun seasoning, garlic powder and salt.
• 4. Roll chicken in flour; Gently shake off excess. Dip in egg mixture and roll in flour again.
• 5. Fry chicken in hot oil about 7 minutes on each side, or until golden brown and cooked through. Drain on paper towels and serve.

CAJUN CHICKEN CUTLETS

Steps:

• Melt butter in a small saucepan over low heat.
• Add lemon juice, herbs, black pepper and salt to taste.
• Continue to cook for several minutes on low heat till herbs soften.
• Heat a large cast-iron skillet to high.
• Coat both sides of the cutlets well with the butter mixture.
• Cook cutlets in cast iron for several minutes on each side.
• When done, the will be black on the outside and tender and juicy on the inside.

CAJUN FRIED CHICKEN

Steps:

• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Soak Mixture: place enough buttermilk to completely submerge chicken pieces, add 1 tablespoons of hot sauce & whisk together.
• Soak chicken in Buttermilk and hot sauce mixture at least 3 hours in the refrigerator.
• Heat oil in a large deep pot to 350°F DO NOT FILL POT MORE THEN HALF FULL WITH OIL.
• Flour Mixture:In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper,1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
• Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.
• One piece at a time, Place chicken in inside ziploc bag flour mixture.
• Shake coated chicken over bag to get rid of excess coating.
• Drop the coated chicken into hot oil.
• Don't place too many chicken pieces, Cook 3 to 4 at a time.
• Fry chicken until brown and crisp.
• Drain on paper towel.
• Note: Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster than the larger ones, You can check by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.

CAJUN CORNMEAL CRUSTED CHICKEN

Steps:

• Preheat the oven 350 degrees F.
• In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
• With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
• Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
• Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
• Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.

CAJUN COUNTRY FRIED CHICKEN

Steps:

• In a large bowl, combine milk and 1 tablespoon Cajun seasoning; add chicken. Cover and refrigerate for at least 2 hours. , In a large shallow dish, combine the flour, lemon pepper, garlic salt and remaining Cajun seasoning. Drain chicken and discard milk mixture. Place chicken in flour mixture and turn to coat. , In a skillet, heat 1/4 in. of oil; fry chicken in batches until golden brown and juices run clear, 7-8 minutes.

SIMPLE FRIED CHICKEN BREAST CUTLETS

Steps:

• Gather the ingredients.
• In a large bowl, whisk the egg, milk, and hot sauce together.
• In a wide, shallow bowl, combine the flour, Cajun seasoning, salt, and pepper.
• In a large, heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F/180 C/Gas Mark 4. Preheat the oven to 200 F if you are not serving the chicken cutlets immediately or if you are doubling the recipe and are cooking in batches.
• When the oil is hot , dip a chicken cutlet in the egg and milk mixture, coating both sides. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Adjust the heat as needed if the oil gets too cold or hot. Repeat with the remaining pieces.
• Fry the chicken for about 3 to 5 minutes on each side, until browned and cooked through.
• Drain the chicken on layers of paper towels or brown paper bags. Once the oil returns to temperature, repeat with the remaining cutlets.
• Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer. Enjoy.

CHICKEN MILANESE

Steps:

• Preheat a large skillet over medium heat.
• Season the pounded cutlets evenly on all sides with 1/2 teaspoon of salt. Place the flour, eggs and breadcrumbs in 3 separate, shallow bowls. Season the flour with 1/4 teaspoon salt, the eggs with 1/4 teaspoon salt and the breadcrumbs with 1/2 teaspoon salt. One at a time, dredge the seasoned chicken cutlets in the flour, then the egg mixture finishing with the breadcrumbs, pressing gently to make sure the breadcrumbs are evenly coating the chicken.
• Add the oil to the hot pan and heat another 10 seconds. Add the breaded chicken to the pan and cook for 4 to 5 minutes or until the first side is deep golden brown and the chicken is beginning to look cooked around the edges. Work in batches if needed. Flip the cutlets and continue to cook on the second side until golden brown and crispy, about 3 minutes longer. Remove the chicken to a wire rack and season with the remaining 1/4 teaspoon salt and pepper if desired. Serve hot with 1 or 2 lemon wedges and a small arugula salad, if desired.

SOUTHERN PAN-FRIED CHICKEN

Steps:

• In a large bowl, mix together 1 gallon of water and 1 cup salt; stir until salt is dissolved. Add chicken pieces and let stand, refrigerated, 8 to 12 hours.
• Drain chicken and rinse out bowl. Return chicken to bowl and pour over buttermilk. Cover bowl and refrigerate 8 to 12 hours. Drain chicken on a wire rack set over a parchment paper-lined baking sheet, discarding buttermilk.
• Meanwhile, place the lard, butter, and country ham into a large heavy skillet. Cook over low heat, skimming as needed, until butter has stopped foaming and country ham is browned, 30 to 45 minutes. Using a slotted spoon, remove ham and discard. Increase heat to medium-high and heat fat until it reaches 335 degrees on a deep-fry thermometer.
• In a shallow bowl, mix together flour, cornstarch, remaining 1 teaspoon salt, and pepper. Gently squeeze chicken to remove any excess buttermilk. Dredge chicken pieces thoroughly in the flour mixture, shaking off any excess.
• Working in batches, gently place chicken pieces in the heated fat. Cook until chicken is golden brown and cooked through, 8 to 10 minutes. Transfer to a wire rack set over a parchment paper-lined baking sheet or crumpled paper towels. Serve fried chicken hot, warm, room temperature, or cold.

BLACKENED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
• Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
• Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

JUST PLAIN GOOD GOLDEN FRIED CHICKEN CUTLETS

Steps:

• 1. In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.
• 2. After the chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4" thick. If pieces are too large after pounding, you may cut them in half.
• 3. Sprinkle with Paul Prudhomme's Poultry Magic Seasoning. Gently rub in and set aside.
• 4. In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.
• 5. Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.
• 6. Dredge chicken pieces in flour.
• 7. Dip in buttermilk.
• 8. Coat with remaining flour. You may need to use a little more flour.
• 9. Once the oil is hot, add chicken pieces and sprinkle them with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on the other side until golden brown and juices run clear.
• 10. Drain on paper towels and serve hot.
• 11. IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme's Poultry Magic Seasoning Blend at the Food Lion stores. I've also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart sStore doesn't carry this at all.

AIR-FRYER CHICKEN CUTLET

Steps:

• In a shallow bowl, combine flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl., Preheat air fryer to 400°. Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. Place chicken on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and no longer pink, 8-10 minutes, turning once.