Easy Fried Chicken Cutlets
Thin, evenly sized cutlets of chicken breast are lightly breaded and deep fried just waiting to be served with your favorite sides, or in a chicken sandwich or biscuit.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 lb boneless skinless chicken breast (trimmed into cutlets)
- 3+3/4 tsp seasoned salt (divided into 1 1/2 tsp + 2 tsp + 1/4 tsp)
- 4 large egg whites
- 1+1/2 C self-rising flour
- 1/2 C cornstarch
- 1 tsp black pepper (ground)
- vegetable oil (for frying)
Instructions
- 1
Take 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. Set them aside to rest while you prepare the dredging stations.
- 2
In a bowl, combine the 4 large egg whites with 1/4 teaspoon of seasoned salt. Use a whisk or an immersion blender to whip the egg whites until they’re slightly foamy. Set aside.
- 3
In a second bowl, whisk together the 1 1/2 C self-rising flour, 1/2 C cornstarch, 1 Tsp black pepper, and the remaining 2 teaspoons of seasoned salt.
- 4
Dip each chicken cutlet into the egg white wash, allowing the excess to drip off. Then transfer the cutlet to the flour mixture, pressing the flour into the chicken to ensure a good coating. Place the breaded cutlets on a plate to rest while you heat the oil.
- 5
Fill a stockpot or Dutch oven halfway up the sides with 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 but not violently.
- 6
Once the oil is ready, add the cutlets one at a time, sweeping each through the oil before releasing it to help the breading set. Fry, turning occasionally, until the chicken floats and is cooked through, about 10 minutes. Use a thermometer or cut open a piece to check for doneness.
- 7
Remove the cooked cutlets to a wire rack over a baking sheet to cool. Dassit!