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A simple recipe for crispy southern-fried chicken breast cutlets with extra crunchy breading that's perfectly seasoned and easy to make!
"Chicken-fried" anything simply means that the breading is crispy, crunchy and a little thicker than a simple flour-dredged coating.
You usually see "chicken-fried" used to describe that extra crunchy country-fried cubed steak with the thick breading, not the regular country-fried cubed steak (which is how I make mine).
Chicken-fried chicken is typically made from boneless chicken breasts and I like to make it when I'm craving fried chicken but don't want to spend all day in the kitchen (it takes a long time to fry bone-in, whole chicken pieces).
WHY USE CHICKEN CUTLETS?
- They cook more quickly and evenly.
- You get more servings.
- The breading stays crunchy and sticks to the chicken better.
HOW TO CUT WHOLE CHICKEN BREASTS INTO CUTLETS
- Press the breast flat with one hand, angling the thicker end toward the hand you’ll be cutting with (I'm right-handed so I press the breast down with my left hand, keeping the thicker end pointing toward my right).
- Start cutting the breast on the thicker end (mid-height) with a sharp knife, keeping the knife horizontal with the cutting surface.
- Continue the cut all the way through the breast.
INGREDIENTS & WHY WE USE THEM
MILK - the enzymes in the milk naturally tenderize the chicken. Buttermilk can be used but isn't needed (see note below about the hot sauce).
HOT SAUCE - the acidic vinegar in the hot sauce also tenderizes the meat. When combined with milk, the acid creates a "homemade buttermilk." The hot sauce will not make the chicken spicy.
EGGS - the eggs will help the breading bind with the chicken and makes the breading extra thick and crunchy.
SPICES - these are all pretty standard but I think the white pepper and onion powder make the chicken extra special!
WANT SOME GRAVY WITH YOURS?
You can use this recipe to make gravy from any pan drippings. I use chicken broth with chicken (obviously) and beef broth with pork or beef.
- Pour off all but 1/4 cup of chicken grease from the pan. I eyeball this... you want equal parts grease and flour. The consistency when combined should be about as thick as ketchup.
- Add 1/4 cup flour then whisk and cook over medium-high heat 4-5 minutes or until light golden brown.
- Reduce heat to low. Let it cool a minute - you don't want to add liquid when it's still screaming hot or you'll get lumps.
- Whisk in 3 cups chicken broth.
- Increase temperature back to medium-high heat then cook and stir until thickened. Season with salt and pepper. Add more chicken broth if needed to make gravy the consistency you like best!
Recipe for Chicken-Fried Chicken Breasts
Chicken-Fried Chicken Breasts
A simple recipe for crispy southern-fried chicken breast cutlets with extra crunchy breading that's perfectly seasoned and easy to make!
Ingredients
- 3 large chicken breasts
- 1.5 cups milk
- 3 tablespoons hot sauce
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon onion powder
Instructions
- Cut each breast into two cutlets (reducing the thickness by half, not the width or length).
- Combine milk and hot sauce in a bowl or large zip-top bag then add chicken. Marinate 2-4 hours. Drain chicken well then season with salt and pepper to taste; set aside. 1.5 c. milk, 3 Tbsp hot sauce
- Whisk eggs together in a shallow bowl; set aside. 3 eggs
- Combine flour and remaining ingredients in a large bowl and mix well: set aside. 2 c. flour, 2 tsp salt, 1 tsp each pepper, paprika, garlic, 1/2 tsp each white pepper, onion powder
- Dredge one piece of chicken in flour and shake off any excess.
- Dip chicken in eggs and shake off any excess.
- Dredge chicken back in flour once more, taking care to thoroughly coat the chicken. Repeat with remaining chicken pieces.
- Let chicken rest on waxed paper or a cooking rack about 10 minutes or until wet spots start to appear in the flour.
- Heat 3 inches of oil or shortening in a large pan or skillet (I use my 12-inch Dutch oven) to 350 degrees.
- Fry chicken until dark golden brown on the outside and juices run clear on the inside. Cook in batches so not to overcrowd the pan.
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