Crispy Supper Chicken Cutlet

The satisfying crunch when your teeth break through that golden crust into juicy chicken beneath is pure kitchen joy. My roommate used to make these on Sunday evenings while we watched movies, the sound of oil bubbling away competing with whatever was playing on screen. I've never quite replicated her rhythm at the stovetop, but this recipe comes pretty close to those cozy nights.

Last winter I made a batch for my nieces who were visiting, and they actually stopped fighting long enough to finish every piece on their plates. The youngest one kept asking if I could make them every single night, which I took as the highest compliment possible from a sevenyearold.

Ingredients

• Chicken breasts: Pounding them to even thickness ensures uniform cooking and more surface area for that crispy coating
• Buttermilk: The tang and tenderizing enzymes work magic on meat texture
• Panko breadcrumbs: These Japanese breadcrumbs create an airier crunch than traditional options
• Parmesan cheese: Adds umami depth and helps the breading achieve that beautiful golden color
• Neutral oil: Canola or vegetable oil has a high smoke point perfect for panfrying without burning

Instructions

Pound the chicken:

Place each breast between plastic wrap and use a meat mallet or heavy pan to pound to about 1/2 inch thickness

Create the marinade:

Whisk buttermilk with salt, pepper, paprika, and garlic powder in a shallow dish

Marinate the meat:

Add chicken to the buttermilk mixture, turning to coat, and let sit for at least 15 minutes up to 2 hours

Set up your breading station:

Prepare three bowls with flour, beaten eggs mixed with Dijon mustard, and panko combined with Parmesan and oregano

Coat each piece:

Dredge chicken in flour, dip in egg mixture, then press firmly into panko mixture to adhere

Fry to perfection:

Heat oil in a large skillet over mediumhigh heat until shimmering, then cook chicken 3 to 4 minutes per side until golden and cooked through

Rest before serving:

Transfer to paper towels to drain excess oil and let rest for 2 minutes so juices redistribute

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My dad swore by letting the coated chicken sit for 10 minutes before frying, something about the breading setting better. I tried it once and couldnt tell the difference, but I still do it sometimes just because it feels right.

Getting That Perfect Crust

The oil temperature matters more than you might think. Too cool and the breading gets soggy, too hot and it burns before the meat cooks through. I use a thermometer until I learn the visual cues of shimmering oil with gentle bubbling when I add chicken.

Making It Your Own

Sometimes I add cayenne to the flour for a little kick, or swap oregano for Italian seasoning blend. The basic formula stays the same, but small tweaks keep things interesting after making this dozens of times.

What To Serve Alongside

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Mashed potatoes or roasted vegetables work wonderfully too.

• Lemon wedges squeezed over the top brighten everything up
• A dipping sauce like garlic aioli makes it feel extra special
• Leftovers reheat surprisingly well in the oven, not the microwave

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There is something deeply satisfying about homemade fried chicken, the way it fills the whole house with that irresistible aroma. Hope this becomes one of your go to comfort meals too.

Recipe Questions & Answers

→ How do I get extra crispy chicken cutlets?

Double-coat the chicken by repeating the egg and breadcrumb steps. Let the coated cutlets rest for 10 minutes before frying—this helps the breading set and adhere better during cooking.

→ Can I bake these instead of frying?

Yes, arrange coated cutlets on a baking sheet lined with parchment paper. Spray generously with oil and bake at 400°F for 20-25 minutes, flipping halfway through. The texture will be less crispy than fried.

→ What's the purpose of buttermilk in the marinade?

Buttermilk's acidity tenderizes the chicken proteins while creating a sticky surface that helps the breading adhere. It also adds subtle tang that balances the savory coating.

→ Can I use chicken thighs instead of breasts?

Absolutely. Thighs are naturally juicier and more forgiving. Pound them to even thickness and adjust cooking time slightly—thighs may need an extra minute per side depending on thickness.

→ How long can I marinate the chicken?

Marinate for at least 15 minutes, but up to 2 hours for deeper flavor. Don't exceed 2 hours as the acid in buttermilk can make the texture mushy if left too long.

→ What oil works best for frying?

Neutral oils with high smoke points like canola, vegetable, or peanut oil work best. They won't overpower the chicken's flavor and can handle the medium-high heat needed for proper crisping.