How to Fry Chicken Cutlets to Crispy Perfection

Chicken cutlets are a quick and easy dinner that can be fried up in minutes. With a few simple ingredients and techniques, you can make the best crispy, juicy chicken cutlets at home. In this guide, I’ll show you everything you need to know to fry chicken cutlets, from how to properly prepare and bread them to the right temperature for the best crispness.

What Are Chicken Cutlets?

Chicken cutlets refer to thin slices of boneless, skinless chicken breast that have been pounded or flattened to an even thickness This allows them to cook quickly and evenly when fried. The thin cutlets cook through in just minutes on the stovetop.

Chicken cutlets can be purchased pre-sliced or you can slice your own chicken breasts. I like to buy thin-sliced chicken cutlets to save time.

Advantages of Frying Chicken Cutlets

Frying chicken cutlets has many advantages:

• Quick cooking—The thin cutlets cook up quickly, which makes this a great meal for the middle of the week. They cook through in just 3-4 minutes per side.

• Crispy exterior – Frying gives the cutlets an irresistibly crispy, golden browned exterior.

• Juicy interior – When fried at the right temperature, the inside stays tender and juicy.

• Easy preparation – Simply bread and fry the cutlets – no fancy techniques needed.

• Kid-friendly meal – Chicken cutlets are almost always a hit with kids and adults alike.

How to Fry Chicken Cutlets Step-By-Step

Follow these simple steps for perfectly fried chicken cutlets:

Ingredients

• Chicken cutlets
• All-purpose flour
• Eggs
• Breadcrumbs (panko or plain)
• Oil for frying (vegetable, canola, peanut, etc)
• Salt and pepper
• Optional seasonings: garlic powder, Italian seasoning, paprika

Prep the Cutlets

• If using whole chicken breasts, slice them horizontally into 1/4 to 1/2 inch thick cutlets.
• Lay cutlets between sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound them to an even 1/4-inch thickness.
• Season both sides of the cutlets with salt and pepper. Add any other seasonings if desired.

Bread the Cutlets

• Set up your breading station – 3 shallow dishes or bowls:
  • Flour
  • Beaten eggs
  • Breadcrumbs
• Dredge cutlets in flour, dip in egg, then press into breadcrumbs until fully coated on both sides.
• For extra adhesion, let coated cutlets rest for 5-10 minutes before frying.

Heat the Oil

• Pour oil to a depth of 1/2 inch in a large skillet. I recommend using a heavy skillet like cast iron.
• Heat the oil over medium-high heat until shimmering and 350°F. Use a deep fry or candy thermometer to gauge temperature.

Fry the Cutlets

• Working in batches, add cutlets to the hot oil without overcrowding. Fry for 2-3 minutes per side until golden brown and cooked through.
• Flip carefully with tongs or a slotted spatula. Avoid piercing the cutlets which can cause juices to leak out.
• Chicken is done when it registers 165°F on an instant read thermometer and is golden brown.
• Drain fried cutlets on a wire rack or paper towel-lined plate. Immediately sprinkle with salt.

Keep Cutlets Crispy

• Eat chicken cutlets immediately for maximum crispness.
• If needed, keep cooked cutlets warm in a 200°F oven on a wire rack set over a baking sheet. This allows air circulation to maintain crispy crust.

Tips for Extra Crispy Chicken Cutlets

• Use very hot oil, between 350-375°F. The higher heat helps seal in moisture and creates a crisper crust.

• Allow cooked oil to reheat for a few minutes between batches. Add cutlets when oil is shimmering again.

• Avoid overcrowding the pan which brings down oil temperature. Fry cutlets in smaller batches.

• Let breaded cutlets rest for 5-10 minutes before frying. This helps coating adhere better.

• Double breading creates extra crunch. Prepare the cutlets and coat them with flour, egg, breadcrumbs, egg, and more breadcrumbs.

• Use panko breadcrumbs for an extra crispy texture. Panko fries up lighter and crispier than regular breadcrumbs.

• Cut an “X” pattern into the surface of each cutlet before breading to help steam escape while frying.

Common Questions

What is the best oil for frying chicken cutlets?

I recommend using a neutral oil with a high smoke point like vegetable, canola, peanut, or rice bran oil. Olive oil can also be used but has a lower smoke point.

How long does it take to fry chicken cutlets?

In a skillet over medium-high heat, chicken cutlets take just 2-3 minutes per side to fry until golden brown and cooked through. Thinner cutlets may cook even faster.

Can you bake chicken cutlets instead of frying?

Yes, breaded chicken cutlets can be baked in the oven but they won’t get as crispy on the outside. Bake at 450°F for 10-12 minutes, flipping halfway.

Can you freeze breaded chicken cutlets?

Cooked chicken cutlets freeze well for 2-3 months. Cool completely before freezing. Reheat frozen cutlets in a 400°F oven until heated through.

What’s the best way to reheat fried chicken cutlets?

I recommend reheating fried cutlets in a hot oven on a wire rack set over a baking sheet until warmed through and crispy again.

Infinite Possibilities for Chicken Cutlets

The possibilities are endless when it comes to serving crispy skillet fried chicken cutlets. Here are just a few ideas:

• Chicken cutlet sandwiches – Serve on rolls with melted cheese, marinara sauce, peppers and onions.

• Chicken parmesan – Top cutlets with tomato sauce and mozzarella, then broil.

• Buffalo chicken cutlets – Toss hot sauce coated cutlets in blue cheese dressing with lettuce.

• Chicken cutlet salad – Serve sliced cutlets over greens, tomatoes, avocado.

• Chicken cordon bleu – Stuff cutlets with ham and Swiss cheese, bread and pan fry.

Now that you know how to fry chicken cutlets like a pro, you can enjoy this fast and flavorful dinner any night of the week. Crispy, juicy chicken cutlets are easy to make at home with just a few basic ingredients and techniques.