Ultimate Crispy and Tender Chicken Cutlets
These crispy chicken cutlets are golden brown on the outside and incredibly juicy on the inside, thanks to a buttermilk marinade and a perfectly seasoned breadcrumb coating. Whether served as a main dish, in sandwiches, or on salads, this easy recipe guarantees restaurant-quality crunch and flavor every time!
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts (about 1.5 lbs total)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
For the Marinade (For Extra Tenderness):
- 1 cup whole milk
- 1 large egg
- 1 cup all-purpose flour
For the Crispy Coating:
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder adds extra crispiness!
- 1 cup panko breadcrumbs key to the crunch!
- ½ cup finely crushed saltine crackers adds a unique, airy crunch
Instructions
- Slice the chicken breasts horizontally to create four thin cutlets. This helps the chicken cook evenly and keeps it from drying out.
- Pound the chicken to ¼ inch thickness using a meat mallet or rolling pin. This ensures even cooking and keeps the meat tender.
- Season the cutlets generously with salt, pepper, garlic powder, onion powder, and smoked paprika for maximum flavor.
- In a medium-sized bowl, whisk together milk and egg.
- Add the seasoned chicken to the marinade, making sure it's fully submerged.
- Cover and refrigerate for at least 30 minutes, but for best results, marinate for 2-4 hours. (This breaks down proteins and makes the chicken extra juicy!)
- Prepare three bowls for perfectly coated chicken cutlets:
- Bowl 1 - Flour Dredge: Mix flour, salt, black pepper, and baking powder in a shallow dish.
- Bowl 2 - Egg Wash: The buttermilk marinade serves as your egg wash.
- Bowl 3 - Crispy Breading: Mix breadcrumbs, seasoning and crushed saltine crackers, in a second shallow dish.
- Remove a cutlet from the marinade, letting excess liquid drip off.
- Dredge it in the flour mixture, pressing lightly to coat.
- Dip it back into the buttermilk marinade for extra adhesion.
- Firmly press it into the breadcrumb mixture, ensuring full coverage.
- Place the breaded cutlet on a wire rack over a baking sheet and repeat with the remaining pieces.
- Let the coated chicken rest for 10 minutes before frying—this helps the breading stick!
- Heat up your pan, once hot, turn down and add oil in the large skillet over medium heat.
- Fry two cutlets at a time, cooking for 2-3 minutes per side until golden brown and crispy.
- Transfer to a wire rack instead of paper towels—this keeps the cutlets crispy and prevents sogginess.
- Repeat with the remaining cutlets.