Hot, crunchy, salty, and begging for some sauce! These Crispy Chicken Cutlets are a dinnertime winner.
Ingredients
Crispy Chicken Cutlets
- 1 lb. boneless skinless chicken breasts
- 1 teaspoon salt + freshly ground pepper to taste
- 1/2 cup flour
- 2Â eggs, beaten
- 1 tablespoon hot sauce like Frank’s red hot (a few shakes, optional)
- 2 cups panko breadcrumbs
- avocado oil spray
- more saltÂ đŸ™‚
Instructions
- Prep: Slice each chicken breast into 3 thin pieces – start by cutting the tenderloin piece off the back, then cut the remaining chicken breast in half horizontally. Season the chicken with salt and pepper.
- Three Bowls:Â Use a wide, shallow bowl for each of the following: 1) flour. 2) eggs + hot sauce. 3) panko. Season the flour and panko bowls with 1/2 teaspoon salt.
- Dip and Coat: Dip the chicken into the flour; shake off excess. Dip into the egg mixture; let the excess drip off. Press into the panko, turn it a few times, pressing gently, until fully coated. Transfer to a plate. Repeat for all pieces. Spray each piece with avocado oil spray so it’ll get nice and evenly golden for ya.
- Cook It Up: Air fry in a single layer at 375 for 6 minutes, then 400 degrees for 2-3 minutes for extra browning. You want an internal temp of at least 165 degrees. I do it in two batches. (Alternate methods listed in the notes.)
- You’re done! Hot, crunchy, salty, juicy, thin and delicious. Perfect dipped or brushed with just about any sauce. We love it.
Notes
Breadcrumb options: I’ve also done this with traditional breadcrumbs instead of panko – very similar result, but the breadcrumbs give a bit tighter / finer breading or coating on the chicken. They’re both delicious!
To fry: heat an inch of avocado oil in a cast iron skillet over medium high heat. Add a drop of water; if it sizzles, it’s ready to add the chicken. Place the chicken in the oil and fry for 3-4 minutes per side, until golden brown and you get an internal temp of 165 degrees.
If you don’t have avocado oil spray for the air fryer, a little drizzle of oil oil over the top will also work! But I like a spritz best for this because you can evenly coat the panko for the most even browning.
To Bake:Â 400 degrees for 18 minutes (9 minutes per side).
