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Moist Crispy Breaded Chicken Cutlets

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“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!”
READY IN:
33mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  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.

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