Fried Chicken Cutlets are crispy, juicy, and packed with bold flavor in every bite. With a golden panko crust and simple pantry spices, they cook fast and taste like pure comfort. You can have these on the table in about 30 minutes, which makes them perfect for busy weeknights.
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Why You’ll Love These Fried Chicken Cutlets
You will love these Fried Chicken Cutlets because they turn out crispy on the outside and tender inside every single time. Thanks to the panko coating, each bite has that light crunch that everyone craves.
At the same time, the Italian seasoning, paprika, garlic powder, and onion powder bring bold flavor without extra effort. So you get big taste from simple ingredients.
Even better, these Fried Chicken Cutlets take only about 15 minutes to prep and around 12 minutes to cook. As a result, dinner feels easy instead of stressful.
This recipe yields about 4 servings, which makes it great for families. However, you can easily double it for a crowd.
If you are new to frying, do not worry. The steps are simple and beginner friendly. Meanwhile, you can also bake or air fry the cutlets if you prefer a lighter option. So you truly have choices.
Ingredients You’ll Need
To make these Fried Chicken Cutlets, you need about 1 to 1.5 pounds of chicken cutlets. Thin pieces cook quickly and evenly, so they stay juicy inside.
Next, you will use ½ cup all purpose flour. This first layer helps the coating stick and also creates a base for that crisp crust.
Then add Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper. Together, these spices give the cutlets rich flavor in every bite.
You also need one egg mixed with one tablespoon of water. This egg wash helps the breadcrumbs cling to the chicken.
For the final coating, use 1 cup of panko breadcrumbs. Panko gives Fried Chicken Cutlets their light, crunchy texture. However, you can swap in gluten free flour and gluten free breadcrumbs if needed.
Finally, you need oil for frying. Choose a neutral oil that can handle heat well.
Each 2 ounce serving has about 269 calories, 29 grams of protein, 25 grams of carbohydrates, and 5 grams of fat. So while these Fried Chicken Cutlets taste indulgent, they still fit into a balanced meal.
How to Make Fried Chicken Cutlets Step by Step
Prepare the Seasoned Flour
First, grab a shallow dish. Then mix the flour with Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
Stir well so the spices spread evenly. As a result, every piece of chicken gets flavor in the first layer.
Set Up the Breading Station
Next, whisk the egg and water together in a second shallow bowl. Make sure the mixture looks smooth and fully combined.
Then place the panko breadcrumbs in a third dish. Now you have a simple three step breading station ready to go.
Heat the Oil Properly
Pour about one inch of oil into a large skillet. Then heat it over medium high heat.
To test, drop in a small pinch of breadcrumbs. If they sizzle right away, the oil is ready. Ideally, the oil should reach about 350 to 365 degrees Fahrenheit for perfectly crispy Fried Chicken Cutlets.
Bread the Chicken Cutlets
First, dredge each cutlet in the seasoned flour. Shake off the extra so the coating stays light.
Next, dip it into the egg wash. Let any excess drip off.
Finally, press the cutlet firmly into the panko breadcrumbs. Make sure the crumbs stick well on all sides.
Fry Until Golden and Cooked Through
Carefully place the breaded cutlets into the hot oil. Do not overcrowd the pan, because that lowers the oil temperature.
Cook for about six minutes on the first side. Then flip and cook another six minutes until golden brown.
The inside should reach 165 degrees Fahrenheit. Also, the juices should run clear when you cut into the thickest part.
Drain and Rest
Transfer the Fried Chicken Cutlets to paper towels or a wire rack. Let them rest for a few minutes.
This short rest helps the crust stay crisp. If you like, sprinkle a little extra salt while they are still hot.
Expert Tips for Perfectly Crispy Chicken Cutlets
For best results, pound thicker pieces of chicken so they are even. As a result, they cook at the same rate and stay tender.
Also, avoid overcrowding the pan. If you add too many pieces at once, the oil cools down and the coating absorbs more oil.
Meanwhile, keep an eye on the oil temperature. If it drops too low, the cutlets turn greasy. If it gets too hot, the crust browns too fast.
Whenever possible, use a wire rack instead of paper towels. This way, air circulates and keeps the Fried Chicken Cutlets crisp.
Finally, let the cutlets rest briefly before serving. That small pause makes a big difference in texture.
Air Fryer and Oven Baked Variations
How to Air Fry Chicken Cutlets
If you prefer a lighter version, you can air fry these Fried Chicken Cutlets. First, preheat your air fryer to 400 degrees Fahrenheit.
Lightly spray the breaded cutlets with oil. Then place them in a single layer in the basket.
Cook for about 10 to 12 minutes, flipping halfway through. They should look golden and reach 165 degrees inside.
How to Bake Chicken Cutlets in the Oven
You can also bake Fried Chicken Cutlets in the oven. First, preheat the oven to 400 degrees Fahrenheit.
Place the breaded cutlets on a wire rack set over a baking sheet. This helps air circulate underneath.
Bake for about 20 to 25 minutes, flipping halfway if needed. The coating will turn crisp and golden while the inside stays juicy.
What to Serve with Fried Chicken Cutlets
Fried Chicken Cutlets pair well with so many easy sides. For example, serve them with mashed potatoes and roasted vegetables for a cozy dinner.
Meanwhile, a simple pasta salad or rice pilaf keeps things light and fresh.
You can also slice Fried Chicken Cutlets and tuck them into sandwiches or wraps. Add lettuce, tomato, and your favorite sauce for a quick lunch.
If you love fresh flavors, try them alongside a crisp salad or creamy coleslaw. The contrast tastes amazing.
How to Store and Reheat
Store leftover Fried Chicken Cutlets in an airtight container in the refrigerator for up to 3 days. Let them cool fully before storing.
When reheating, use the oven or air fryer at 350 degrees Fahrenheit. This way, the coating crisps up again. Avoid the microwave, because it softens the crust.
You can also freeze cooked cutlets. Wrap them tightly and freeze for up to 2 months. Then reheat from frozen in the oven until hot and crispy.
Frequently Asked Questions
How long do chicken cutlets need to be fried?
Fried Chicken Cutlets usually need about six minutes per side. However, always check that the internal temperature reaches 165 degrees Fahrenheit for safe eating.
Why do cutlets break when frying?
Cutlets often break if the oil is not hot enough or if the coating does not stick well. So make sure you dredge properly and heat the oil before frying.
How do you keep fried chicken cutlets crispy?
To keep Fried Chicken Cutlets crispy, place them on a wire rack after frying. Also, avoid stacking them while they are still hot.
How do you know when cutlets are done?
The best way is to use a thermometer. The inside should reach 165 degrees Fahrenheit. In addition, the outside should look deep golden brown and feel firm.
Other Recipes You May Enjoy
- Crispy Lemon Chicken Recipe Fried Chicken Cutlets
- Greek Chicken Bowls for Chicken Recipes
- Black Pepper Chicken Easy Stir Fry
- Chicken and Zucchini Skillet Recipe
- Tropical Hawaiian Chicken Salad Recipe
- Creamy Leek and Chicken Soup
Conclusion
Fried Chicken Cutlets are quick, crispy, and full of flavor, which makes them a go to dinner in my kitchen. They cook fast, use simple ingredients, and fit into busy schedules with ease.
Whether you fry, bake, or air fry them, you still get that golden crust and juicy center. So try these Fried Chicken Cutlets soon, and pair them with your favorite sides for a meal everyone will love.
For more easy chicken ideas and weeknight inspiration, you can also check out my latest recipes on Pinterest at pinterest.
Fried Chicken Cutlets
Equipment
- Large skillet For frying the cutlets evenly
- Shallow Bowls For breading station setup
- Wire rack Helps keep cutlets crispy after frying
- Tongs For flipping cutlets safely
- Cooking Thermometer To check internal temperature reaches 165°F
Ingredients
- 1-1.5 pounds chicken cutlets
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
- 1 tablespoon water
- 1 cup panko breadcrumbs
- oil for frying
Instructions
- In a shallow dish, mix the flour with Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
- Whisk the egg and water together in a second shallow bowl. Place the panko breadcrumbs in a third shallow dish to create a breading station.
- Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350-365°F and sizzles when breadcrumbs are added.
- Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the egg wash, then coat thoroughly with panko breadcrumbs, pressing gently so they adhere.
- Carefully place the breaded cutlets into the hot oil. Fry for about 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
- Transfer the cooked cutlets to paper towels or a wire rack. Let rest for a few minutes before serving to keep the coating crisp.
