In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles chicken cutlets.
Most chicken cutlets one encounters in the wild are pretty good. The average one wears an armor of crunch that’s seasoned heartily enough to play smokescreen for any dryness inside. Usually doused in a sauce, or pressed between two halves of an Italian roll, or blanketed by melted American cheese, breaded chicken is the form of cooked poultry Most Likely To Be Fine, whatever the circumstance.
I can count on one hand the number of cutlets I would betray a close family member for, cutlets I fall asleep thinking about, cutlets I would board planes to pursue. So this latest installment of Absolute Best Tests is an ode to that—to finding the recipe for an undeniably excellent cutlet that is better than “pretty good. ” It’s an exercise in small tweaks, in hot pursuit of perfection. Ready those forks:
For each test, I used boneless, skinless chicken breasts, sliced and pounded into cutlets. I seasoned with Diamond Crystal kosher salt and freshly ground black pepper.
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. It mostly helps the breading stick, likely because the crumbs have more time to soak up the egg from the dredging process. And it also allows the chicken to come to a less frigid temperature, which means it won’t have as crazy an effect on the oil when you drop it in.
Cast-Iron Skillet: Fabulous for ensuring maximum crunch on a breaded cutlet (or on a breaded anything, really).
Frying breaded chicken can seem intimidating for home cooks. How do you achieve that crispy golden coating while keeping the inside moist and cooked through? Getting the timing right is key to fried chicken success. With some simple guidelines, you’ll be frying up juicy, crunchy chicken in no time.
When frying breaded chicken aim for 6-8 minutes per side in oil heated to 325-350°F. This timing can vary based on the size and thickness of your chicken pieces. Smaller tenders and cutlets will cook faster than large bone-in breasts. Thicker breading will also increase cook time slightly.
Timing can give you a general idea, but relying on it alone can cause chicken to be undercooked. Use these visual cues to test doneness:
-
The breading is a rich golden brown.
-
The chicken floats in the oil As it cooks, the chicken releases moisture and becomes buoyant
-
Juices run clear when pierced with a knife
For foolproof results, use an instant-read thermometer. Once the chicken reaches 165°F on the inside, it is safe to eat.
When breading chicken, keep these tips in mind:
-
Pound chicken breasts to an even 1⁄2-inch thickness so they cook evenly.
-
Let chicken that has been breaded sit at room temperature for 15 to 20 minutes before you fry it. This helps the coating adhere.
-
Fry in batches, being careful not to crowd the pan and lower the oil temperature.
-
Maintain the oil at 325-350°F. Overheating can burn the exterior before the interior cooks. Too low, and the crust gets greasy.
-
Choose a high smoke point oil like peanut, vegetable, or canola oil.
-
Season the raw chicken liberally before breading. Flavor permeates better this way.
-
Follow the standard breading procedure: flour, egg wash, crumbs or your chosen coating.
-
Mix the flour and egg before coating for an extra crispy crust.
-
Use Japanese panko breadcrumbs for ultimate crunch.
-
Crumble salty crackers, potato chips, or cereals for fun variations.
-
After frying chicken, put it on a wire rack to let the extra oil drip off.
With the right prep and fry time, you can achieve the crispiest, juiciest fried chicken right at home. Get creative with your favorite herb rubs, spice blends, or marinades to put your personal twist on this classic. Soon your friends and family will be begging for your secret fried chicken recipe. Just don’t forget the side of buttery biscuits or mashed potatoes to soak up all that deliciousness.
So, What’s the Best Way to Bread Chicken?
Marinate your chicken in lemon juice and crushed garlic for maximum flavor and the most tender meat.
For the biggest (and most consistent) crunch, dredge in flour, then dip in egg, then coat in crumbs. If you want a battered cutlet but don’t want to go all the way, mix the flour and egg together and then coat the cutlet in crumbs.
When it comes to breading, it’s tough to go wrong. If you’re a big fan of the flavor of any specific cracker or chip (like Ritz or Saltine or Cheez-Its), use those. For a classic, extra-crunchy boy, use panko or panko-Parm. For something nuttier, try fresh bread crumbs made from whole wheat or multigrain. What should Ella test in a future column? Share requests in the comments!.
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. There are a lot of great ideas in this book by Food52 and chef Tyler Kord. It has everything from quick dinners for the week to warm treats.
Crispy Breaded Chicken Recipe
FAQ
How long are you supposed to fry breaded chicken?
Add the breaded chicken to the pan, making sure not to crowd them (you may need to cook them in batches). Cook until the bottom is deep golden-brown, 3 to 4 minutes, then flip and let the other side brown, about 3 minutes. Transfer the pieces to a wire rack or paper towel–lined plate and serve hot.
How long should breaded chicken be cooked in oil?
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes.
How many minutes should I fry my fried chicken?
Step by step, fry chicken pieces in hot oil for 7 to 10 minutes, or until they are fully cooked and the juices run clear. Drain on paper towels and serve.
How long does air fryer breaded chicken take?
The cooking time for air fryer breaded chicken comes down to how much breaded chicken you are cooking in your air fryer at once. Smaller breaded chicken will not take as long, compared to huge chicken breasts. For example, we cooked air fryer breaded chicken wings and they were very big wings. They took 40 minutes.
How long do you fry chicken in a frying pan?
Super easy! Just heat the oil on a frying pan, dip the chicken in egg, then dip the chicken in bread crumbs, then pan fry for about 4 minutes on each side and your amazing breaded chicken is ready! Here’s the tip you need to know for success with this recipe: your chicken breast should be thin, so it cooks quickly.
Can you cook breaded chicken in an air fryer?
By cooking the breaded chicken in the air fryer you get a nice juicy, golden chicken breast with less oil and fat. Easy and convenient – With the use of the air fryer, there is no need to heat the oven or deep fryer. Making this recipe straightforward and perfect for busy weeknights with minimal prep and cooking time needed.
How long does breaded chicken take to cook?
Typically, breaded chicken will take between 15-20 minutes to cook at 375°F. Thinner pieces of chicken may cook faster, while thicker pieces may require a few extra minutes. To make sure the chicken is safe to eat, you should always use a meat thermometer to check the temperature inside.
How long does it take to cook chicken in air fryer?
The chicken comes out perfectly crispy on the outside and moist and juicy on the inside and cooks in under 15 minutes, thanks to the air fryer. You are going to become obsessed with this incredible air fryer breaded chicken breast. It is unbelievably golden and crispy, not to mention one of the juiciest chicken breast recipes ever.
How do you cook fried chicken?
Once your chicken pieces are breaded, there are a few ways to cook them. You can either fry the chicken in a pan with hot oil (like we do in this recipe), follow a baked chicken cutlet recipe or air fry them to achieve crunchy, golden chicken without the excess oil.