Easy Fried Chicken Cutlets Food

EASY FRIED CHICKEN CUTLETS

Steps:

• 1. Wash and dry chicken cutlets and salt and pepper both sides.
• 2. I use 3 large soup bowls but you can use 2 sheets of waxed paper or plastic wrap and 1 bowl for the egg wash.
• 3. Place the flour in one bowl or on the piece of plastic wrap.
• 4. Beat the 2 eggs with 2 tablespoons of water in a bowl and set next to the flour.
• 5. Mix the crushed saltines and crushed cornflakes together in a bowl or on a piece of waxed paper or plastic wrap.
• 6. Line up the breading ingredients in this order - flour - egg mixture - saltines and cornflake mixture.
• 7. Take each seasoned chicken cutlet and first dip and coat with the flour. Next put the floured cutlet in the egg mixture and turn to coat. I do this with a fork. Hold up a few seconds to let excess egg drip off. Then place in the saltine cornflake mixture and coat well pressing the coating into the cutlet with your hands. Helpful Hint: I find it easiest to just put the egg washed cutlet into the center of the pile of the saltine mixture and take a big handful of crumbs and sprinkle on the top of the cutlet. This will prevent a lot of crumbs sticking to your fingers instead of the cutlet. Now just press the crumbs into the cutlet and turn and press until completely coated. Continue until all cutlets are breaded. If you run out of any of the 3 breading ingredients just add more flour, an egg and one more tablespoon of water, and more crumb mixture.
• 8. Pour half of the oil into a large frying pan or just enough to cover the bottom. Heat oil on medium heat until a crumb dropped in starts to sizzle. Fry each cutlet until golden on one side and flip with tongs to fry the other side. When done, place on paper towels to absorb excess oil. Place in a warm 200 degree oven to keep warm until all cutlets are fried. Serve with your choice of sides.

CRISPY EVERYTHING CHICKEN CUTLETS

Steps:

• For the chicken: Heat a large skillet over medium heat.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.
• Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.
• Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.
• For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.
• For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

OVEN FRIED CHICKEN BREAST CUTLETS

Steps:

• Stir together first 5 ingredients in a medium bowl. Combine cracker crumbs and cheese in a shallow bowl.
• Dip chicken in butter mixture; dredge in cracker crumb mixture. Place on an aluminum foil-lined baking sheet.
• Bake at 400 degrees for 25-30 minutes or until the chicken is brown and done. Garnish, if desired.

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.