Fried Chicken Cutlets
For when you can’t even
Prep time: 15 min | Total time: 25 min | Difficulty: 1/5
Comfort food in general has a strange rep. It seems most people picture devouring a giant chocolate ganache cake on their own, or eating mashed potatoes with their hands right out of the pot. While it can be either one of those things, that is not the point.
It’s not mindless indulgence. It’s something you turn to when you are out of breath (figuratively), and need a reminder that you are still alive and kicking (potentially literally). It’s about being reintroduced to your own competence through cooking something familiar (a welcome self-esteem boost), and finding joy when you didn’t think you could.
I’ve cooked this chicken in every possible state — black out drunk (do not repeat at home), weeping so hard I could barely see through the tears, completely ecstatic, and, funnily enough, it’s also what I craved the day after I got food poisoning from a restaurant. By chicken 🤦🏼♀️ It comes together so quick that I nearly never have enough time to convince myself to get takeout instead.
Chicken breasts are known for being plain and boring, and oftentimes dry, and I wish I didn’t relate as much, but here we are. I firmly believe though that if we can change one, the other will follow, so let’s start with the bird.
While there is a lot of room for adjustments and experimentation, quickly frying the chicken on the stove on high heat is key. This way we make sure that the meat is juicy and soft, the coating is crunchy, and the salmonella is dead. Please don’t try to go the well-known route of frying the cutlets over medium heat, and then finishing them off in the oven — it just won’t be the same. Otherwise please freestyle and make it your own!
Ingredients (serves 1)
Before I list everything that I typically use, let me assure you that this recipe is extremely versatile. You can experiment with the breading components freely, but let me break it down in case you don’t feel like making decisions today: corn flour helps create a more cohesive coating so that it all sticks firmly together and doesn’t fall apart in the process. Ground almonds add a little bit of a nutty profile to the overall flavour (and are also good if you are cutting down on gluten/carbs, although I hope you are not). Panko crumbs are more airy and flaky compared to traditional ones, therefore absorbing less oil and maintaining that lovely crunch for longer. But feel 100% free to substitute for whatever kind you have on hand; it’s no biggie—the flavour and texture combo won’t change drastically. Sesame seeds are responsible for a nice crunch while also contributing to the nutty flavour.
Regarding seasoning, I like a little punch and a hint of smokiness in my cutlets, and chipotle powder delivers just that. Combined with the Italian seasoning, it brings a very bright and well-rounded flavour. But once again, feel free to substitute for whatever herbs and spices are available to you.
Thinly sliced chicken cutlets (about 5 mm / 0.2 in thick) 80g / 2.8oz (about half a breast)
Salt & pepper, divided to taste
Italian seasoning, divided 2g / 2 tsp
Chipotle powder, divided 1 g / 1 tsp
Garlic powder, divided 1 g / 1 tsp
Egg, beaten 1
Corn flour 30g / 1/4 cup
Finely ground almonds 30g / 1/4 cup
Panko crumbs 25g / 1/4 cup
Sesame seeds 20g / 2 tbsp
High-heat frying oil (e.g., vegetable oil, peanut oil, or canola oil) will depend on your skillet — use enough oil to come up to about half the height of the chicken cutlets in the skillet
Serving Ideas
Your favourite carb — mac and cheese, mashed potatoes, bulgur, pasta, sushi rice. Just don’t do quinoa because it will send you right back down the hill
Toasted almond flakes for garnish
Green salad with olive oil and balsamic reduction
Roasted veggies
Or just eat it on its own with the best hot sauce you can find
Equipment
Cutting board and knife for slicing chicken cutlets (if not pre-sliced)
Shallow dish or bowl for coating the chicken
Shallow dish or bowl for beating the egg
Tongs or fork for handling the chicken
Large skillet or frying pan — make sure it can sustain high heat
Paper towels for draining excess oil
Method
Take half of your seasoning ingredients and rub in the chicken cutlets. Let sit for a few minutes (or overnight — it’s totally acceptable to let it sit in the fridge for up to 36 hours)
In a shallow dish, mix together the corn flour, finely ground almonds, Panko crumbs, sesame seeds, remaining seasoning. Set aside.
Beat the egg in a shallow bowl
Use a pair of tongs (or be like me and use your hands — just make sure to wash them thoroughly afterwards) to dip the cutlets in the egg, turning to coat both sides
Coat the chicken cutlets evenly in the breadcrumb mixture, pressing gently to adhere. Let them (and yourself) rest for 5 minutes
Heat the oil in your skillet on high heat. This bit is important — cooking quickly over high heat guarantess that the chicken is crispy, cooked through, but at the same time moist.
Carefully place the breaded chicken cutlets into the hot oil, ensuring they are not overcrowded in the skillet (the cutlets shouldn’t be touching). Cook for about 3 minutes on each side, or until golden brown
Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb excess oil.
Serve immediately, on its own/alongside your carbs of choice/drenched in hot sauce
Dealing with Leftovers
The crunch will be gone in just an hour, so it’s not an ideal make-ahead recipe
However, you can season the chicken in advance, and let it refrigerate in an airtight container overnight. When ready to consume more, just let it come to room temp, and repeat steps 2-9