Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in even juicier cutlets. Just be sure to pound them to an even thickness of about ¼ inch for consistent cooking. You may need to increase the cooking time by 1-2 minutes per side since thighs have a slightly higher fat content.

My coating keeps falling off during frying. What am I doing wrong?

This typically happens for three reasons: the chicken is too wet before beginning the coating process, the oil isn't hot enough, or you're flipping the cutlets too often. Make sure to thoroughly pat the chicken dry before starting, verify your oil temperature with a thermometer if possible, and resist the urge to check and flip the cutlets more than once per side.

Is there a way to make these cutlets healthier?

You can certainly make these cutlets more health-conscious by baking or air-frying them instead of pan-frying. For baking, place the breaded cutlets on a wire rack over a baking sheet and spray with cooking oil, then bake at 425°F for about 15 minutes. For air-frying, cook at 380°F for approximately 10 minutes, flipping halfway through. Both methods use significantly less oil.

Can I prepare these cutlets ahead of time for a party?

These cutlets are perfect for entertaining! You can bread the chicken up to 4 hours ahead and refrigerate uncovered (this actually helps the coating set better). You can also fully cook them up to 2 hours before serving and keep them warm in a 200°F oven on a wire rack over a baking sheet. For the crispiest results at a party, consider frying them just before guests arrive.

Crispy Chicken Cutlets Recipe

Name: Crispy Chicken Cutlets Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds thin-sliced chicken breasts; 1 cup all-purpose flour; 1 tablespoon seasoned salt; 2 eggs; 1 tablespoon water; 1 teaspoon hot sauce; 2 cups panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/4 cup Parmesan cheese; 1 cup light oil (light olive oil, canola oil, or vegetable oil)

Description

Crispy Chicken Cutlets are the perfect choice for a delicious, golden-fried dinner option that pairs well with various sides. These tender cutlets are seasoned and coated with Parmesan-infused panko breadcrumbs, delivering an irresistibly satisfying crunch. Quick to make, they’re ideal for busy weeknights or when you’re in the mood for something comforting yet classic.

Ingredients

Units Scale

For the Chicken:

2 pounds thin-sliced chicken breasts
1 cup all-purpose flour
1 tablespoon seasoned salt
2 eggs
1 tablespoon water
1 teaspoon hot sauce

For the Coating:

2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup Parmesan cheese

For Frying:

1 cup light oil (light olive oil, canola oil, or vegetable oil)

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Instructions

Prepare the Chicken:
Trim any excess fat from the chicken breasts and pat them dry. Set the chicken aside on a plate or flat surface.
Prep Your Work Station:
Prepare three shallow bowls. In the first bowl, whisk together the flour and the seasoned salt. In the second bowl, whisk the eggs, water, and hot sauce until well combined. In the third bowl, mix the panko breadcrumbs, garlic powder, kosher salt, black pepper, and Parmesan cheese.
Coat the Chicken:
Dip each chicken breast into the flour mixture first, ensuring it is lightly coated. Then dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken in the panko mixture, pressing lightly to ensure the breadcrumbs stick. Place the coated chicken on a plate and repeat the process for all pieces.
Fry the Chicken:
Heat the oil in a 10-inch skillet over medium heat until it reaches 350°F. To check if the oil is ready, dip the back of a wooden spoon into the oil—if bubbles form immediately, it’s time to fry.
Place 1–2 chicken cutlets in the hot oil and fry for 2–3 minutes on each side, until golden and crispy. If the oil gets too hot and the chicken browns too quickly, reduce the heat to medium-low. Avoid overcrowding the pan to maintain even frying.
Drain and Serve:
Once cooked, transfer the chicken to a plate lined with paper towels to absorb excess oil. Repeat the process for all the chicken cutlets. Serve warm with your favorite dipping sauce or as a side to salads or pasta

Notes

Storage: Store airtight in the refrigerator for up to 3 days.
Reheating Instructions:
Air Fryer: Heat for 4 minutes at 400°F.
Oven: Heat for 6 minutes at 400°F.
Ensure your oil temperature remains consistent to achieve evenly cooked chicken that isn’t overly greasy.
For a healthier alternative, the chicken can also be baked in the oven at 400°F for 20–25 minutes, flipping halfway.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 2g
Sodium: 450 mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18
Fiber: 1g
Protein: 28
Cholesterol: 80mg