Moist Crispy Double-Breaded Chicken Cutlets
Recipe: #16269
December 07, 2014
Categories: Chicken, Fathers Day, Sunday Dinner, Boneless Pieces, Chicken Dinner, more
"A KC favorite! Plan ahead the chicken must be refrigerated in the buttermilk for at least 6 hours, this chicken is double-dipped for an extra crispy coating, don't omit the baking powder in the breading mix!"
Original is 7 servings
Ingredients
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- BREADING MIXTURE
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Nutritional
- Serving Size: 1 (253.9 g)
- Calories 413.5
- Total Fat - 10.4 g
- Saturated Fat - 3.4 g
- Cholesterol - 156.5 mg
- Sodium - 1008.3 mg
- Total Carbohydrate - 27 g
- Dietary Fiber - 1.2 g
- Sugars - 5.2 g
- Protein - 50 g
- Calcium - 171.1 mg
- Iron - 2.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl whisk egg; add in buttermilk, 1 1/2 teaspoons garlic powder and hot sauce, if using; mix to combine.
Step 2
Add in chicken breasts, using hands turn to coat completely in the buttermilk.
Step 3
Refrigerate for at least 6 hours.
Step 4
In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
Step 5
Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
Step 6
Place the chicken into a colinder and allow all the buttermilk mixture to drain.
Step 7
Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
Step 8
Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
Step 9
Fry each breast until golden brown and cooked through.
Tips
No special items needed.
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