Crispy Country Chicken Cutlets
Recipe: #8763
March 27, 2013
Categories: Chicken, Southern, Bisquick, Picnic Boneless Pieces, Chicken Dinner, more
"Are you tired of chicken coated with the usual flour and/or breadcrumbs? Well, try this and I think you'll enjoy it. Please feel free to add more or take away any amount of the seasonings you wish. If you don't want a real crispy coating, just dip in the egg, then the cornmeal mixture. For more even cooking, pound chicken until slightly thin. This will serve six or three with an appetite. For a real Southern Style Dinner, serve with your favorite Southern side dishes.Posted to ZAZZ on March 27th.,2013"
Ingredients
Nutritional
- Serving Size: 1 (252.9 g)
- Calories 528
- Total Fat - 32.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 36.3 mg
- Sodium - 177.5 mg
- Total Carbohydrate - 55.6 g
- Dietary Fiber - 4.7 g
- Sugars - 14.8 g
- Protein - 7.4 g
- Calcium - 115.5 mg
- Iron - 2 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
Step 2
In another shallow dish, mix egg and milk until well blended.
Step 3
Coat both sides of each chicken in dry mix.
Step 4
Dip each piece in egg/milk mixture, coating both sides well.
Step 5
Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
Step 6
Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
Tips
No special items needed.