Southern-Style Crispy Chicken Cutlets
Golden, crispy, and seasoned just right—these chicken cutlets bring that Southern charm straight to your dinner table. Perfectly juicy inside with a flavorful crunch outside, they’re a classic crowd-pleaser.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce optional
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs beaten
- 1 cup breadcrumbs preferably panko for extra crunch
- vegetable oil for frying
Instructions
- Pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin.
- In a shallow dish, combine buttermilk and hot sauce. Submerge the chicken breasts, cover, and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare three shallow dishes: one with seasoned flour (flour, garlic powder, onion powder, smoked paprika, salt, pepper), one with beaten eggs, and one with breadcrumbs.
- Remove the chicken from the buttermilk, let excess drip off, then dredge in flour, dip in eggs, and coat in breadcrumbs.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate to drain. Serve hot.
Notes
For an extra Southern twist, serve these crispy cutlets with coleslaw, mashed potatoes, or on a biscuit with a drizzle of honey. If you’re prepping ahead, you can freeze the breaded cutlets before frying—just thaw and fry when ready to enjoy.
Nutrition
Calories: 470kcal
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