Crispy Chicken Cutlets: A Delicious Homemade Treat
Recipe for Golden, Crispy Chicken Cutlets
Experience the perfect balance of crispy exterior and juicy interior with these homemade chicken cutlets! Their appetizing golden hue and rich, succulent meat are truly a delight. Elevate any meal, from casual dinners to special occasions, with this delightful recipe that promises a burst of flavor.
Main Ingredients- 1 piece Boneless, Skin-on Chicken Thigh (approx. 200-250g)
- 1 large Egg
Coating & Seasoning- Pinch of Salt
- Pinch of Black Pepper
- 1 cup All-purpose Flour (approx. 100g)
- 1 cup Panko Breadcrumbs (approx. 70g)
- Vegetable Oil for frying (generous amount)
- Pinch of Salt
- Pinch of Black Pepper
- 1 cup All-purpose Flour (approx. 100g)
- 1 cup Panko Breadcrumbs (approx. 70g)
- Vegetable Oil for frying (generous amount)
Cooking Instructions
Step 1
Prepare the boneless chicken thigh. You can leave the skin on for extra crispiness or remove it according to your preference. If there are any bones, carefully remove them with a sharp knife. For thicker cuts, score the meat lightly to ensure even cooking.
Step 2
Season the prepared chicken thigh evenly with salt and pepper. This step is crucial for removing any gamey odor and enhancing the flavor, so make sure the seasoning covers the entire piece. Let it marinate for about 10 minutes.
Step 3
Now it’s time to coat the chicken. In shallow dishes, place the all-purpose flour, whisked egg (for the egg wash), and panko breadcrumbs generously. First, dredge the marinated chicken thigh in flour, shaking off any excess. Then, dip it thoroughly in the egg wash, allowing excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring a thick, even coating. Pressing the breadcrumbs well will help them adhere during frying and create a wonderfully crisp texture.
Step 4
Heat a generous amount of vegetable oil in a deep pan or pot over medium heat. The oil is ready when a small piece of breadcrumb sizzles and floats to the surface immediately. Carefully place the breaded chicken cutlets into the hot oil. Avoid overheating; maintain medium heat to ensure the chicken cooks through without burning the coating. Fry one side until golden brown, then flip and cook the other side until golden and cooked through.
Step 5
Once the chicken is cooked through and boasts a beautiful golden-brown color, remove it from the oil and place it on a wire rack or paper towels to drain excess oil. To achieve an appealing presentation, place the cutlets with the flatter side facing upwards as they cool. This helps them maintain their shape and appear more plump. Enjoy immediately for the ultimate crispy experience!
