Need a weeknight dinner that’s quick, delicious, and a hit with everyone? Fried Chicken Cutlets are golden Crispy Chicken Cutlets that deliver a perfect crunch with juicy, flavorful chicken inside. These breaded chicken treats are easy enough for busy evenings and versatile enough to pair with your favorite sides. With simple pantry staples, these golden chicken cutlets are sure to become a family favorite. Let’s make these Fried Chicken Cutlets and enjoy a satisfying, crowd-pleasing meal!
Why You’ll Love Fried Chicken Cutlets
- Perfect Crunch: Panko breadcrumbs create a golden, crispy coating that’s irresistible.
- Juicy and Flavorful: A lemony marinade keeps the chicken tender and tasty.
- Quick to Make: Ready in under an hour, ideal for weeknights.
- Family-Friendly: Kids and adults love these crispy chicken bites.
- Pantry Staples: Uses simple ingredients you likely already have.
Ingredients for Fried Chicken Cutlets
Here’s what you’ll need for these crispy chicken bites (serves 4–6):
Marinade:
- ¼ cup (60ml) olive oil
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
Breading:
- 1 cup (100g) panko breadcrumbs
- ¼ cup (30g) all-purpose flour
- ½ tsp dried oregano
- ½ tsp lemon zest
- ½ tsp salt
Chicken and Frying:
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- 2 large eggs
- ½ cup (120ml) vegetable oil
Serving (Optional):
- Fresh parsley, chopped
- Lemon wedges
Equipment
- Resealable plastic bag or shallow dish
- Meat mallet or rolling pin
- 3 shallow bowls
- Large skillet
- Paper towels or wire rack
Ingredient Tips
- Chicken: Use fresh boneless, skinless chicken breasts for juicy Fried Chicken Cutlets; thighs work for richer flavor.
- Panko: Panko breadcrumbs ensure a crisp texture; regular breadcrumbs work but are less crunchy.
- Flour: All-purpose flour creates a light coating; cornstarch (3 tbsp) is a lighter alternative for golden chicken cutlets.
- Lemon Juice: Adds brightness; lime juice or white wine vinegar can substitute for these crispy chicken bites.
- Oil: Vegetable oil has a high smoke point; canola or avocado oil are good swaps for frying.
Directions for Fried Chicken Cutlets
Let’s whip up these golden chicken cutlets!
Prepare the Chicken
I slice 3–4 chicken breasts in half lengthwise to make thinner cutlets. In a resealable bag, I pound them to ½-inch thickness using a meat mallet or rolling pin for even cooking and tender breaded chicken treats.
Marinate the Chicken
In a bowl, I whisk ¼ cup olive oil, 1 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, and ½ tsp salt. I add the chicken to the bag, pour in the marinade, and toss to coat. I refrigerate for 30 minutes (or up to 2 hours for extra flavor) to tenderize these crispy chicken bites.
Set Up Breading Stations
I set up three shallow bowls: one with 2 whisked eggs, one with ¼ cup flour, and one with 1 cup panko, ½ tsp oregano, ½ tsp lemon zest, and ½ tsp salt, mixed well to create a crunchy coating for the golden chicken cutlets.
Bread the Chicken
I remove the chicken from the marinade, letting excess drip off. I dip each cutlet in the flour, then the eggs, and finally the panko mixture, pressing gently to adhere the coating for perfect breaded chicken treats.
Fry the Cutlets
In a large skillet, I heat ½ cup vegetable oil over medium heat until it reaches 350°F (175°C). I fry the cutlets in batches, avoiding overcrowding, for 6–7 minutes per side until golden and cooked through (internal temperature 165°F or 74°C). I drain them on paper towels or a wire rack for extra crispiness.
Serve
I sprinkle the cutlets with parsley and a pinch of salt, if desired, and serve with lemon wedges, enjoying the crunchy, juicy goodness of these golden chicken cutlets.
Nutrition
- Prep Time: 30–45 minutes
- Cook Time: 12–14 minutes
- Total Time: 42–59 minutes
- Servings: 4–6 (1–2 cutlets per serving)
- Calories: ~300–350 kcal per serving (2 cutlets)
- Macros per Serving: 15g carbs, 25g protein, 18g fat, 1g fiber
Variations for Fried Chicken Cutlets
Try these twists on these breaded chicken treats:
- Spicy Kick: Add ½ tsp cayenne to the panko for spicy crispy chicken bites.
- Herb Boost: Use fresh oregano or basil (1 tbsp) in the marinade, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
- Parmesan Crust: Mix ¼ cup grated Parmesan into the panko for cheesy golden chicken cutlets.
- Gluten-Free: Swap flour and panko for gluten-free versions for gluten-free breaded chicken treats.
- Pork Swap: Use pork cutlets instead of chicken for a juicy twist on crispy chicken bites.
Serving Ideas:
- Pair with Food and Tips’ Sun Dried Tomato and Mushroom Pasta for a hearty meal.
- Serve with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Enjoy with Food and Tips’ Creamy Garlic Butter Chicken sauce for dipping.
Storage
I store leftover golden chicken cutlets in an airtight container with a paper towel in the fridge for up to 3 days. For freezing, I wrap cooled cutlets individually in plastic wrap, place in a freezer bag with parchment between layers, and freeze for up to 3 months. To reheat, I bake at 375°F (190°C) for 10–15 minutes or use an air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness, avoiding the microwave to prevent sogginess.
Serving Tips
- Presentation: Arrange these crispy chicken bites on a platter with lemon wedges and parsley for a vibrant look.
- Garnish: Sprinkle with extra parsley or a drizzle of hot sauce for flair.
- Pairing: Serve with mashed potatoes or Food and Tips’ Cucumber Blueberry Feta Salad for balance.
- Portion Size: 1–2 cutlets per person for a satisfying meal.
- Occasions: Perfect for weeknight dinners, family gatherings, or meal prep.
FAQs About Fried Chicken Cutlets
Here are answers to common questions about this dish:
What chicken is best for cutlets?
Fresh boneless, skinless chicken breasts ensure juicy golden chicken cutlets; pound to ½-inch thickness for even cooking.
Can I make them gluten-free?
Use gluten-free flour and panko for gluten-free breaded chicken treats with the same crunch.
How do I keep the coating crispy?
Fry at 350°F and drain on a wire rack to maintain crispy chicken bites; avoid overcrowding the pan.
Can I use thighs instead?
Yes, boneless thighs make juicier golden chicken cutlets; pound to even thickness.
How do I reheat without sogginess?
Bake at 375°F for 10–15 minutes or air fry at 350°F for 5–7 minutes for crisp breaded chicken treats.
More High-Protein Meals You’ll Love
- High Protein Chicken Orzo: A Creamy, Healthy One-Pan Delight
- Protein Bagels
- Easy Baked Salmon Recipe: A Flavorful, Healthy Dinner
Conclusion
Fried Chicken Cutlets are a quick, crispy, and family-friendly dinner that’s sure to please. These breaded chicken treats bring crunch and flavor to any meal. Fry up these golden chicken cutlets, pair with your favorite sides, and enjoy a delicious, satisfying dish!
Fried Chicken Cutlets
Ingredients
For the Marinade:
- ¼ cup 60ml olive oil
- 1 tbsp lemon juice
- 3 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp salt
For the Breading:
- 1 cup 100g panko breadcrumbs
- ¼ cup 30g all-purpose flour
- ½ tsp dried oregano
- ½ tsp lemon zest
- ½ tsp salt
For the Chicken and Frying:
- 3 –4 boneless skinless chicken breasts (about 1.5 lbs or 680g)
- 2 large eggs
- ½ cup 120ml vegetable oil
For Serving (Optional):
- Fresh parsley chopped
- Lemon wedges
Instructions
Prepare the Chicken
- I slice 3–4 chicken breasts in half lengthwise to make thinner cutlets. In a resealable bag, I pound them to ½-inch thickness using a meat mallet or rolling pin for even cooking and tender breaded chicken treats.
Marinate the Chicken
- In a bowl, I whisk ¼ cup olive oil, 1 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, and ½ tsp salt. I add the chicken to the bag, pour in the marinade, and toss to coat. I refrigerate for 30 minutes (or up to 2 hours for extra flavor) to tenderize these crispy chicken bites.
Set Up Breading Stations
- I set up three shallow bowls: one with 2 whisked eggs, one with ¼ cup flour, and one with 1 cup panko, ½ tsp oregano, ½ tsp lemon zest, and ½ tsp salt, mixed well to create a crunchy coating for the golden chicken cutlets.
Bread the Chicken
- I remove the chicken from the marinade, letting excess drip off. I dip each cutlet in the flour, then the eggs, and finally the panko mixture, pressing gently to adhere the coating for perfect breaded chicken treats.
Fry the Cutlets
- In a large skillet, I heat ½ cup vegetable oil over medium heat until it reaches 350°F (175°C). I fry the cutlets in batches, avoiding overcrowding, for 6–7 minutes per side until golden and cooked through (internal temperature 165°F or 74°C). I drain them on paper towels or a wire rack for extra crispiness.
Serve
- I sprinkle the cutlets with parsley and a pinch of salt, if desired, and serve with lemon wedges, enjoying the crunchy, juicy goodness of these golden chicken cutlets.
Notes
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