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Crispy fried chicken cutlets have an undeniable appeal, bringing a delightful crunch and savory flavor to the table that can satisfy even the pickiest eaters. Whether you're preparing a casual weeknight dinner or looking to impress guests at a festive gathering, this dish is versatile enough to shine on any occasion. The tender, juicy chicken is enveloped in a golden-brown crust that adds both texture and flavor, making it a beloved choice for families and food lovers alike.

Golden Fried Chicken Cutlets

Discover the perfect recipe for crispy golden fried chicken cutlets that will impress your family and friends. This dish features tender, juicy chicken marinated in buttermilk, coated in a flavorful blend of seasonings, and fried to a golden-brown perfection. Learn the importance of every ingredient and step, from prepping the chicken to achieving the ideal frying temperature. Serve with your favorite sides for a delicious meal that’s sure to delight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (panko preferred for extra crunch)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

½ cup buttermilk (or make regular milk with 1 teaspoon lemon juice)

Vegetable oil (for frying)

Fresh parsley (for garnish, optional)

Lemon wedges (for serving, optional)

Instructions
 

Prepare the Chicken: Take each chicken breast and place it between two sheets of plastic wrap or parchment paper. Using a meat mallet or a rolling pin, gently pound the chicken until it reaches an even thickness of about ½ inch. This step is crucial for ensuring that the chicken cooks evenly.

    Marinate the Chicken: In a shallow dish, pour in the buttermilk and season it lightly with a pinch of salt and pepper. Submerge the pounded chicken cutlets in the buttermilk, ensuring they are well coated. Cover the dish and let the chicken marinate in the refrigerator for at least 30 minutes. This will enhance the tenderness and moisture of the chicken.

      Set Up the Dredging Station: While the chicken is marinating, prepare three shallow bowls for the dredging process:

        - In the first bowl, mix the all-purpose flour with garlic powder, onion powder, paprika, salt, and black pepper.

          - In the second bowl, crack the eggs and beat them until well mixed.

            - In the third bowl, pour in the breadcrumbs.

              Dredge the Chicken: Take a marinated chicken cutlet out of the buttermilk, allowing any excess marinade to drip off. First, coat it liberally in the seasoned flour, shaking off any excess. Then dip it in the beaten eggs, allowing the excess egg to drip off before finally pressing it into the breadcrumbs, ensuring a thorough coating. Repeat this process for each cutlet.

                Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about ½ inch. Warm the oil over medium-high heat until it reaches approximately 350°F (175°C). To test if the oil is ready, drop in a small piece of breadcrumb; it should sizzle immediately upon contact.

                  Fry the Cutlets: Carefully place a few cutlets into the hot oil, ensuring not to overcrowd the pan. Fry the cutlets for about 4-5 minutes on each side, or until they achieve a crispy, golden-brown exterior and reach an internal temperature of 165°F (75°C). Adjust the heat as necessary to prevent burning.

                    Drain Excess Oil: Once the cutlets are cooked through, transfer them to a plate lined with paper towels to absorb any excess oil.

                      Serve: If desired, garnish the cutlets with freshly chopped parsley for a pop of color. Serve with lemon wedges on the side to add a refreshing zing to each bite!

                        Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings