Kittencal's Extra Crispy Skillet Chicken Cutlets
"This chicken calls out to be served with gravy and mashed taters! Plan ahead the chicken needs to soak in the buttermilk for at least 6 hours, the chicken is double-dipped for an extra crispy coating. For some heat, add in 2-3 tablespoons Frank's Red Hot sauce to the buttermilk mixture"
Ingredients
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- FOR BREADING
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Nutritional
- Serving Size: 1 (225.1 g)
- Calories 287.1
- Total Fat - 7.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 309.6 mg
- Sodium - 808 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 1.2 g
- Sugars - 5.2 g
- Protein - 26.5 g
- Calcium - 162.5 mg
- Iron - 4 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl whisk the egg with buttermilk until well combined.
Step 2
Add in the chicken breasts and turn to coat in the buttermilk; refrigerate for at least 5 hours (turning the chicken occasionally).
Step 3
In a shallow bowl combine all breading mixture together until well combined (I recommend to have all the chicken breaded and placed on a plate before frying).
Step 4
Place the chicken in a colander and allow to drain off excess buttermilk mixture.
Step 5
Dredge each breast into the flour mixture pressing down with hands to firmly adhere the breading to the chicken; place the breaded chicken on a plate or a rack.
Step 6
Allow the chicken to sit for 15 minutes then lightly coat again in the flour mixture.
Step 7
Heat oil in a skillet (use enough oil to generously coat the bottom of the skillet). Fry each breast until golden brown and cooked through.
Tips
No special items needed.