Prep time: 15 mins | Cook time: 20 mins | Serves: 3 to 4
Delicious Golden Fried Chicken Cutlets that anyone can throw together in less than twenty minutes! A favourite at home with their light crust and juicy meat. Enjoy this with mashed potatoes and creamy gravy on the side for an incredibly comforting and filling meal that your entire family (especially the kids) will love and enjoy!
Ingredients
3 to 4 boneless, skinless chicken breasts
2 to 3 cups water
1 to 2 tablespoons salt
3/4 cup all-purpose flour
1/2 cup buttermilk
Chef Paul Prudhomme’s Poultry Magic seasoning
pepper, to taste
canola oil, for frying
How to make Golden Fried Chicken Cutlets
Step 1: Whisk the salt in water in a medium bowl until dissolved. Add the chicken breasts, cover the bowl, and place in the fridge for at least 2 hours.
Step 2: Pound each breast using a meat mallet to about 1/4-inch thickness once the chicken is thoroughly chilled. You may cut the chicken in half if the chicken pieces are too large after pounding. And sprinkle the pieces with Paul Prudhomme’s Poultry Magic Seasoning. Rub the seasoning gently through the chicken, then set aside.
Step 3: Add the flour in a bowl and the buttermilk in another.
Step 4: Heat the oil in a heavy skillet. For this recipe, I used a cast-iron chicken fryer.
Step 5: Meanwhile, dredge the pieces of chicken in flour, then dip in buttermilk. Place the pieces of chicken in the remaining flour and coat. Add the coated chicken in the hot oil and season with pepper. Fry the chicken for about 5 to 6 minutes until golden. Flip the pieces of chicken and sprinkle with extra pepper, if desired. Continue to fry the other side until golden brown, and the juices run clear.
Step 6: Remove the chicken from the hot oil when done and place it on paper towels. Serve immediately. Enjoy!
Tips:
The cooking time varies depending on the thickness of the cutlets. Make sure to adjust accordingly.
Do not overcrowd the pan when cooking the chicken. Cook in batches if needed.
Ingredients
- 3 to 4 boneless, skinless chicken breasts
- 2 to 3 cups water
- 1 to 2 tablespoons salt
- 3/4 cup all-purpose flour
- 1/2 cup buttermilk
- Chef Paul Prudhomme's Poultry Magic seasoning
- pepper, to taste
- canola oil, for frying
Instructions
Step 1: Whisk the salt in water in a medium bowl until dissolved. Add the chicken breasts, cover the bowl, and place in the fridge for at least 2 hours.
Step 2: Pound each breast using a meat mallet to about 1/4-inch thickness once the chicken is thoroughly chilled. You may cut the chicken in half if the chicken pieces are too large after pounding. And sprinkle the pieces with Paul Prudhomme's Poultry Magic Seasoning. Rub the seasoning gently through the chicken, then set aside.
Step 3: Add the flour in a bowl and the buttermilk in another.
Step 4: Heat the oil in a heavy skillet. For this recipe, I used a cast-iron chicken fryer.
Step 5: Meanwhile, dredge the pieces of chicken in flour, then dip in buttermilk. Place the pieces of chicken in the remaining flour and coat. Add the coated chicken in the hot oil and season with pepper. Fry the chicken for about 5 to 6 minutes until golden. Flip the pieces of chicken and sprinkle with extra pepper, if desired. Continue to fry the other side until golden brown, and the juices run clear.
Step 6: Remove the chicken from the hot oil when done and place it on paper towels. Serve immediately. Enjoy!
Notes
The cooking time varies depending on the thickness of the cutlets. Make sure to adjust accordingly. Do not overcrowd the pan when cooking the chicken. Cook in batches if needed.
