Crispy Country Chicken Cutlets
photo by Chef shapeweaver
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3⁄4 cup baking mix (like the Bisquick brand)
- 3⁄4 cup yellow cornmeal (I use the Martha White yellow cornmeal mix)
- 2 teaspoons garlic powder
- 1 1⁄2 teaspoons seasoning salt
- 1⁄2 - 3⁄4 teaspoon ground black pepper
- 1 1⁄2 teaspoons paprika
- 1 egg
- 3⁄4 cup milk
- 3 boneless skinless chicken breasts, halves cut in half (make six pieces)
- canola oil (for frying)
directions
- In a shallow dish (such as a deep dish pie plate) combine all dry ingredients, mixing well.
- In another shallow dish, mix egg and milk until well blended.
- Preheat oil in large skillet over medium to medium high heat.
- Coat both sides of each chicken in dry mix.
- Dip each piece in egg/milk mixture, coating both sides well.
- Then coat each piece of chicken in dry mix again, making sure each piece is well coated.
- Fry on both sides until coating is a golden brown, about 8 to 10 minute on each side; drain on paper towels.
- Serve with your favorite sides and enjoy.
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Reviews
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)