Perfectly Crispy Chicken Cutlets

Whenever we struggle with what to have for dinner, chicken immediately comes to mind. Chicken breast, in particular, is extremely versatile. You can bake, broil, boil, broil and fry them. Today, we’re frying to make the crispiest breaded chicken cutlets ever. This recipe is so easy to make and so satisfying to eat — especially for dinner. The texture and flavor are perfect and it goes well with so many different sides. Chicken is one of those proteins that even the pickiest of eaters will love. Feel free to enjoy this recipe, or go Italian-inspired and pour a little homemade marinara on top. We also like the idea of ​​adding heat and adding red pepper flakes to the breadcrumbs. No matter how you decide to serve it to you, you’re less likely to end up with leftovers! Everyone in our family can’t get enough of this fried chicken.

How do you get the breadcrumbs to stick to the chicken?

Don’t underestimate the power of these 3 separate dipping stations when you follow the directions on the recipe card below! If you find that the breadcrumbs still don’t stick, try refrigerating the breaded chicken chops for about 30 minutes. This helps the crumbs to firm up more.

Dip in the egg first or the flour first?

You should first dip the chicken pieces in flour. It’s important to follow the order of flour, eggs, and breadcrumbs because if you do, each ingredient will stick to the next. The flour sticks to the poultry, the eggs stick to the flour, and the breadcrumbs stick to the eggs. Don’t change things!

Air Fryer Instructions:

• Preheat air fryer to 350 degrees Fahrenheit.
• Place the chicken pieces in the basket of the preheated air fryer. Spray the top with nonstick cooking spray.
• Air fry for 10 minutes. Use a spatula to turn the chicken pieces over, and spray the tops with nonstick cooking spray. Cook for another 8 minutes. Transfer chicken to a cutting board to slice.

Oven Instructions:

• Preheat oven to 400°F. Line a baking sheet with parchment paper. Spray chicken with oil and bake for 20-25 minutes, until 165 degrees Fahrenheit.

Service suggestion:

You can make breaded chicken cutlets in a number of ways. We usually like our meals to include protein, carbs, and vegetables (with some bread as a bonus). Protein is covered, and below you’ll find our favorite serving suggestions to choose from:

Feel free to mix and match! You can get creative with the side dishes.

Can I freeze chicken chops?

If you have some extra time on the weekend and want to get a head start for the next few days, weeks or months, you can freeze this recipe for later! Prepare the chicken chops recipe according to the directions, and allow the chicken pieces to cool completely. Then, place them on a baking sheet and refrigerate for a few hours. Once they are frozen, remove the baking sheets from the freezer and wrap them individually. Put them in a plastic bag or container and put them back in the refrigerator for 3-4 months. To reheat, reheat in a 450°F oven for 15-20 minutes. You don’t have to worry about defrosting them!

Storage and Reheating Instructions:

You can store any leftovers in an airtight container in the refrigerator for 3-4 days. When you’re ready to reheat, you can do it in the microwave. Simply heat in 30-second increments until they are fully heated through. It shouldn’t take more than a few minutes. You can also reheat chicken chops in the oven. Set the temperature to 400°F and cook for 15 minutes.

If you liked this recipe, you might be interested in these other delicious chicken recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.