Spicy Fried Chicken Cutlets Food

SPICY CHICKEN CUTLETS | MARION'S KITCHEN

Steps:

• Step 1.Combine the chicken with the 1/3 cup of Coconut Sriracha and a pinch of salt. Marinate for about 10 minutes.
• Step 2.Place the flour, eggs and breadcrumbs in separate large bowls. Lightly coat a piece of chicken in the flour and then coat with the egg and then coat with the breadcrumbs. Repeat with the remaining chicken.
• Step 3.Pour enough vegetable oil to cover the bottom of a non-stick frying pan. Place the pan over medium-high heat and when the oil is hot, cook the chicken cutlets for 3-4 minutes each side or until the chicken is golden and cooked through. Drain on paper towel.
• Step 4.Serve the chicken with your choice of salad and extra Coconut Sriracha for dipping.
• Notes: - Panko breadcrumbs are a type of Japanese-style breadcrumb that are light and crispy..

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.

CHICKEN CUTLETS WITH SPICY ARUGULA

Steps:

• Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
• Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
• Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
• Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
• Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
• Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.

SPICY BREADED CHICKEN CUTLETS

Steps:

• Start by preparing the chicken. Each chicken breast gets cut in half horizontally and pounded down with a mallet or skillet. Use plastic or parchment paper to surround the cutlets when pounding them down. Ideally you end up with four even thickness chicken cutlets.
• Add the listed spice mixture ingredients to a bowl and combine well. (Keep in mind that there's lots of leeway on the spice mixture so feel free to use what you have.)
• Combine the spice mixture with 2 cups of bread crumbs and 1/2 cup of crumbled Cotija cheese.
• Your cutlet assembly line will have three stops. The first is a plate with 1/2 cup of flour, followed by a bowl with 2 whisked eggs, and then the seasoned breadcrumbs. Dredge each cutlet in the flour, eggs, and breadcrumbs. Be sure to push the breadcrumbs into the chicken to create an even layer.
• Heat up a skillet over medium-high heat. Add a thin layer of oil (you can optionally add a knob of butter). When the pan is hot cook the chicken cutlets for 2-3 minutes per side.
• Let the chicken rest for a few minutes and then serve immediately.

SOUTHERN SPICY FRIED CHICKEN

Steps:

• Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
• Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
• Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
• Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

SPICY FRIED CHICKEN CUTLETS

Steps:

• Gently pound chicken breasts between sheets of plastic wrap with a flat meat pounder or a rolling pin until 1/3 inch thick.
• Whisk together buttermilk, hot sauce, 1/2 teaspoon salt, and black pepper in a shallow dish, then add chicken, turning to coat, and let stand 15 minutes.
• Stir together bread crumbs, cayenne, and remaining 1/2 teaspoon salt in another shallow dish. Remove chicken from buttermilk 1 piece at a time, letting excess drip off, then dredge in bread crumbs, pressing gently to help them adhere. Transfer chicken as coated to a sheet of wax paper.
• Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry chicken 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side. Transfer chicken with tongs to paper towels to drain and serve with hot sauce on the side.

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!

SPICY GARLIC CHICKEN BREAST CUTLETS

Steps:

• In a medium bowl combine the buttermilk with hot pepper sauce and chopped garlic; add in the pounded chicken breasts and turn to coat with the buttermilk mixture.
• Cover and refrigerate for 6-24 hours, turning the chicken a few times during chilling.
• In a shallow dish combine all the coating ingredients.
• Remove the breasts from the buttermilk allowing any excess to drip off do not wash off the buttermilk or remove and small garlic pieces that are stuck to the chicken.
• Coat the chicken in the breadcrumb mixture pressing down firmly with hands to adhear the breadcrumb mixture to the chicken (I suggest to bread all the the breasts then place on a flat sheet before frying).
• Heat oil in the skillet over medium heat (using enough oil to to about 1/2 inch or more up the skillet.
• Cook the chicken breasts about 6-7 minutes on each side or until cooked through.

SPICY FRIED CHICKEN STRIPS

Steps:

• Mix milk and egg together in a medium bowl. Mix flour, bread crumbs, Creole seasoning, and pepper together in a second bowl until well combined.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip chicken strips into egg wash, and then roll through flour mixture until fully coated.
• Fry the chicken strips in the hot oil until golden brown, no longer pink in the centers, and juices run clear, 10 to 12 minutes per side.

SPICY FRIED CHICKEN DRUMSTICKS

Steps:

• Remove skin from chicken and place the chicken in a plastic bag.
• Pour hot sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours.
• The longer the chicken marinates, the spicier it will be.
• In another plastic bag combine the flour, cornmeal and salt.
• Add chicken, seal bag and shake to coat.
• Heat oil in a large, deep skillet to medium high heat.
• Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear.
• Turn occasionally to brown.