Moist Crispy Breaded Chicken Cutlets

Total Time
Prep 25 mins
Cook 8 mins

Plan ahead the chicken must be refrigerated in the buttermilk for at least 5 hours, this chicken is double-dipped for an extra crispy coating ---don't omit the baking powder in the breading mix!

Ingredients Nutrition


  1. In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
  2. Add in chicken breasts, using hands turn to coat completely in the buttermilk.
  3. Refrigerate for at least 5 hours.
  4. In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
  5. Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
  6. Place the chicken into a colinder and allow all the buttermilk mixture to drain.
  7. Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
  8. Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
  9. Fry each breast until golden brown and cooked through.
Most Helpful

Only had 3 hrs. to marinate but turned out great. Loved how moist they were with the flavors on the outside. Served with a roasted butternut squash and kale salad.

adopt a greyhound December 15, 2014

These are great. So flavorful and moist. Since they are pounded, they don't take long to cook, and don't dry out. I served them with chicken gravy. Out of this world.

HawaiianChef December 07, 2014