Shallow Fried Chicken Cutlets
Skip the deep frying and give these shallow fried chicken cutlets a go. They're crispy, juicy and absolutely loaded with flavour! See notes before starting.
Servings: 6 cutlets
Cost: £1.50 / $2
Equipment
- Cast Iron Skillet or Heavy Deep Pan & Tongs (for frying)
- Large Mixing Bowl & Cling Film (for marinating)
- Large Shallow Dish or Small Baking Tray with curved edges (for breading)
- Sharp Knife & Chopping Board (for slicing chicken)
- Wire Rack & Paper Towels (for resting chicken)
- Kitchen Thermometer (optional)
Ingredients
Chicken Marinade
- 3x 7oz/200g boneless skinless Chicken Breasts
- 1 1/4 cups / 300ml Buttermilk (see notes)
- 1 Egg (forgot to add this in the video!)
- 1 tsp EACH: Paprika, Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, White Pepper, Cayenne Pepper
Shallow Fried Chicken
- 1 3/4 cups / 250g Plain/All Purpose Flour
- 2 tsp Paprika
- 1 tsp EACH: Baking Powder, Oregano, Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
- 1/4 tsp Cayenne Pepper
- 1 cup / 250ml Vegetable Oil, plus more as needed (see notes)
Instructions
- One by one, place a chicken breast on the chopping board and horizontally slice it right through the centre to make 2 even sized breasts.
- In a large mixing bowl whisk 1 1/4cups/300ml buttermilk and 1 egg with 1 tsp paprika & salt and 1/2 tsp onion powder, garlic powder, cayenne pepper & white pepper. Add in the chicken cutlets and use tongs to fully coat them. Cover with cling film and marinate in the fridge for as long as you have time for. Overnight is perfect, a few hours is great, but even just 10-20mins at room temp as you prep the other ingredients will work. If marinating in the fridge, take the chicken out 30mins before needed to bring close to room temp.
- In a large shallow bowl or baking tray with curved edges combine 1 3/4cups/250g flour with 2 tsp paprika, 1 tsp oregano, baking powder & salt, 1/2 tsp onion powder, garlic powder, black pepper & 1/4 tsp cayenne pepper. One by one take a chicken cutlet straight out the marinade and dredge in the flour. Really make sure you work the flour into the meat to create lots of small craggy bits. Give it a shake, then place to one side and repeat.
- In a cast iron skillet or heavy deep pan heat up 1 cup/250ml veg oil over medium heat. The oil should comfortably cover the base of the pan, and come up to just over halfway up the chicken. When the oil is around 180C/350F, or shimmery, but not smoking, carefully place in 2-3 cutlets. You can check with a crumb that the oil rapidly sizzles before you do this if you want.
- Leave to fry for 3-4mins, or until the bottom side has turned crispy and deep golden. Don't move the chicken for the first 2 minutes. Carefully flip and fry for another 3-4mins, then place on a wire rack with paper towels underneath. Repeat with remaining chicken, adding more oil and bringing back up to heat as needed.
- Serve up and enjoy! See notes for serving suggestions.
Video
Notes
a) Buttermilk - This has the perfect consistency for coating chicken ready for dredging and picking up flour. It is also slightly acidic, so will help tenderize the chicken as it rests. You'll find it, often in the cream or milk section at all supermarkets.
b) Oil - Try and use an oil with a neutral flavour and high smoking point like vegetable or sunflower oil. Peanut oil also works great. You can use olive oil, it may just smoke slightly more.
c) How to prevent breading falling off - Here's a couple of tips:
- Room temp - Important to bring the chicken close to room temp before frying. I find cold meat always seizes up and releases a lot of moisture if it's fried straight from the fridge.
- Dredging - Really work the flour into the meat. Don't just give it a light dusting and be done with it. You can also let it sit for 15mins or so to help the crust form and glue together.
- Oil - Important to keep it at the right temp. Too low and the batter with just become sludgy and fall off. Too high and it'll burn and fall off. Also make sure there's enough oil in the pan.
- Moving - Handle the chicken as little as possible when moving from the batter to the pan to the wire rack.
Nutrition
Calories: 337kcal | Carbohydrates: 31.58g | Protein: 28.16g | Fat: 10.4g | Saturated Fat: 6.482g | Polyunsaturated Fat: 0.793g | Monounsaturated Fat: 1.649g | Trans Fat: 0.026g | Cholesterol: 75mg | Sodium: 920mg | Potassium: 563mg | Fiber: 1.5g | Sugar: 2.68g | Vitamin A: 615IU | Vitamin C: 0.6mg | Calcium: 110mg | Iron: 2.44mg