Skip the deep frying and give these shallow fried chicken cutlets a go. They’re crispy, juicy and absolutely loaded with flavour!.
These cutlets make an awesome dinner and pair perfectly with so many different things. Better still, they’ve got an awesome crunchy batter, and without all the faff of deep frying! Follow me….
Frying thin chicken breasts can seem intimidating. Without proper technique lean chicken breast can easily end up dry and tough. However when done right, pan-fried thin chicken breasts are tender and juicy on the inside with an incredibly crisp, golden exterior.
Using the right ingredients and seasonings, making sure the oil is the right temperature, not moving the chicken too soon, and not cooking it too long are the keys. When you’re done with the steps below, you’ll have the best pan-fried chicken breasts you’ve ever had.
Ingredients for Success
Chicken
The best thin chicken breasts for pan frying are about 1/2 inch thick. You can pound thicker breasts yourself or purchase breasts already sliced thin from the grocery store. Boneless and skinless is ideal, but bone-in will work if sliced thin.
Eggs
Eggs are used to coat the chicken before breading to help the coating adhere. Use 2-3 large eggs per 1-1.5 lbs chicken.
Flour
All-purpose flour lightly coats the chicken before the egg wash. Use about 1/2 cup flour per 1-1. 5 lbs chicken.
Breadcrumbs
For the crispiest results, use Panko breadcrumbs. Season them well with salt, pepper, garlic powder, paprika, parsley and grated Parmesan.
Oil for Frying
Use an oil with a high smoke point, like canola or vegetable oil. If you’re frying at a lower temperature, olive oil is also great.
Equipment
- Heavy bottomed skillet
- Instant-read thermometer
- Tongs
- Wire cooling rack
Step-By-Step Guide
Follow these simple steps for foolproof crispy pan-fried thin chicken breasts.
1. Pound the Chicken
If your chicken breasts are thicker than 1/2 inch, place them between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them to an even 1/2 inch thickness. This promotes quick, even cooking.
2. Bread the Chicken
Set up your breading station – flour, beaten eggs, breadcrumbs. Season the flour and breadcrumbs well. Dip chicken in flour, then egg wash, then press into breadcrumbs. Refrigerate breaded chicken for 20-30 minutes before frying.
3. Heat the Oil
Pour 1/4 inch of oil into a heavy skillet. Heat the pan over medium-high heat until oil shimmers and reaches 350°F. Use a thermometer to monitor temperature.
4. Fry the Chicken
Gently place chicken in the hot oil, without overcrowding. Fry for 4-5 minutes per side until deeply golden brown. Monitor oil temperature and adjust heat as needed.
5. Check Doneness
Chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to be sure. Do not rely on color alone.
6. Drain and Rest
Drain fried chicken on a wire rack. Let rest 5 minutes before serving.
Tips for the Best Results
- Pound chicken to an even 1/2 inch thickness
- Use ice cold eggs and chicken
- Refrigerate breaded chicken 20-30 minutes before frying
- Fry chicken in batches – do not overcrowd
- Let chicken rest before slicing for juicier meat
Common Questions
Why is my fried chicken tough and dry?
Overcooking is the enemy of tender fried chicken. Use a thermometer and don’t fry longer than 5 minutes per side. Also, pound the chicken thin so it cooks evenly.
What type of oil is best for frying chicken?
Look for oils with high smoke points like canola, vegetable, peanut or avocado oil. Olive oil can work for shallow frying at medium heat.
Do I really need a thermometer? Can’t I just eyeball it?
A thermometer is strongly recommended for perfectly cooked chicken without guesswork. But if you don’t have one, cut into the thickest part of the breast to check for doneness.
Can I use bone-in chicken breasts?
Yes, bone-in breasts work great. Just make sure to cut them very thinly across the bone, no more than 1/2 inch thick. Pound them gently if needed.
What should I use if I don’t have breadcrumbs?
You can use crushed crackers, corn flakes, panko, or a small amount of flour in place of breadcrumbs. Season well for maximum flavor.
What sides go well with fried thin chicken breasts?
Almost anything goes! Mashed or roasted potatoes, coleslaw, macaroni salad, roasted veggies, or a fresh green salad are all excellent options.
When made correctly, pan-fried thin chicken breasts are a quick and easy dinner option that’s crispy on the outside, tender and juicy on the inside, and an absolute crowd pleaser. Follow the advice above for your best results yet. Your family will thank you.
How do you make chicken cutlets?
You essentially want to butterfly the breast, but go all the way through. Halfway up one side of the breast, you should cut straight through it horizontally to make two breasts of the same size.
By doing this the chicken will not only cook quicker than a regular breast, but they’ll also cook more evenly too.
Process shots: add chicken breast to chopping board (photo 1), horizontally slice through the centre (photo 2).
How long should I marinate for?
If you have time, even just 10 to 15 minutes will help. Overnight is best, but a few hours is also fine. I’ve done this in the past when in a rush and the chicken still comes out delicious!.