Kittencal's Extra Crispy Skillet Chicken Cutlets
Created by KittenCal on November 3, 2011
- Servings: 7
- Prep Time: 5h
- Cook Time: 6m
- Recipe #1978
Ingredients
- 7 (1 3/4 to 2 pounds) boneless skinless chicken breast (pounded thin, pound to at least half their size)
- 1 large egg, beaten
- 2 cups buttermilk
- Oil for frying
- FOR BREADING
- 1 cup all-purpose flour
- 1 cup dry breadcrumbs
- 1 teaspoon baking powder (do not omit)
- 1 1/2 teaspoons seasoned salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon paprika
- Pinch cayenne pepper
- 1/2 teaspoon dry Italian seasoning (rubbed)
How to Make
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Step 1: In a large bowl whisk the egg with buttermilk until well combined.
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Step 2: Add in the chicken breasts and turn to coat in the buttermilk; refrigerate for at least 5 hours (turning the chicken occasionally).
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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).
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Step 4: Place the chicken in a colander and allow to drain off excess buttermilk mixture.
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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.
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Step 6: Allow the chicken to sit for 15 minutes then lightly coat again in the flour mixture.
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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.
Nutritional Facts
- 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