How To Make Delicious Fried Chicken Cutlets In Just 5 Simple Steps!
What To Know
- Submerge the cutlets in a solution of water, salt, and sugar for at least 30 minutes.
- Finally, coat the cutlets in the flour mixture once again, ensuring a thick and even coating.
- Carefully lower the coated cutlets into the hot oil and fry for 8-10 minutes per side, or until golden brown and cooked through.
Craving the irresistible crunch of crispy fried chicken cutlets? Look no further! This comprehensive guide will take you through every step of the process, ensuring you achieve mouthwatering cutlets that will tantalize your taste buds. From choosing the perfect chicken to perfecting the breading, we’ve got you covered. So, let’s dive right into the world of crispy fried chicken cutlets!
Selecting the Right Chicken
The foundation of great fried chicken cutlets lies in selecting the right chicken. Opt for boneless, skinless chicken breasts or thighs. Breasts provide a leaner option, while thighs offer more flavor and moisture. Cut the chicken into 1-inch thick cutlets for even cooking.
Brining for Tenderness
Brining the chicken before frying is a game-changer. Submerge the cutlets in a solution of water, salt, and sugar for at least 30 minutes. This process infuses the chicken with moisture and enhances its flavor.
The Perfect Breading
The breading is what gives fried chicken cutlets their signature crunch. Start with a mixture of all-purpose flour, seasoned salt, black pepper, and any other desired spices. Create a separate bowl with beaten eggs.
Dredging and Coating
Dip the brined chicken cutlets into the flour mixture, shaking off any excess. Next, submerge them in the beaten eggs, allowing the excess to drip off. Finally, coat the cutlets in the flour mixture once again, ensuring a thick and even coating.
Frying to Perfection
Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Carefully lower the coated cutlets into the hot oil and fry for 8-10 minutes per side, or until golden brown and cooked through.
Draining and Seasoning
After frying, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Season immediately with additional salt and pepper, or your favorite seasonings, for an extra burst of flavor.
Serving Suggestions
Fried chicken cutlets are incredibly versatile and can be enjoyed in various ways. Serve them as a main course with your favorite sides, such as mashed potatoes, coleslaw, or green beans. They can also be sliced and added to sandwiches, salads, or wraps.
The Secret to Extra Crispy Cutlets
For an extra crispy crunch, double-bread the cutlets. After the first breading and frying, allow the cutlets to cool slightly. Then, repeat the dredging and coating process one more time before frying again. This technique creates multiple layers of breading, resulting in an irresistibly crispy exterior.
Troubleshooting Tips
- Cutlets not crispy enough: Ensure the oil is hot enough before frying and that the cutlets are coated evenly with breading.
- Cutlets too dry: Brine the chicken for longer to increase moisture content.
- Cutlets burned: Reduce the frying temperature or fry for a shorter duration.
Basics You Wanted To Know
Q: What oil is best for frying chicken cutlets?
A: Vegetable oil, canola oil, or peanut oil are all suitable choices.
Q: Can I use buttermilk instead of water for brining?
A: Yes, buttermilk adds extra flavor and tenderness to the cutlets.
Q: How do I know when the cutlets are cooked through?
A: Insert a meat thermometer into the thickest part of the cutlet. It should read 165°F (74°C) when cooked through.