Moist Crispy Breaded Chicken Cutlets

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READY IN: 33mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
  • Add in chicken breasts, using hands turn to coat completely in the buttermilk.
  • Refrigerate for at least 5 hours.
  • 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).
  • Prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
  • Place the chicken into a colinder and allow all the buttermilk mixture to drain.
  • 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.
  • Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
  • Fry each breast until golden brown and cooked through.
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