Healthy Food Recipes: Best Oil for Frying Chicken Cutlets

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Additional Time: 30 minutes (for marinating)

Total Time: 55-60 minutes

Servings: 4-6

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin to 1/4 inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil or avocado oil for frying

Marinade:

• 1/2 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)

Steps to Cook:

1. Prepare the Marinade:

   • In a shallow bowl, whisk together the buttermilk, Dijon mustard, garlic powder, paprika, and cayenne pepper (if using).
   • Add the pounded chicken cutlets to the marinade, making sure they are fully submerged. Cover and refrigerate for 30 minutes to 1 hour.

2. Set up the Breading Station:

   • Place the flour in one shallow dish.
   • Place the beaten eggs in a second shallow dish.
   • Place the panko breadcrumbs in a third shallow dish.
   • Season the flour and panko breadcrumbs with salt and pepper.

3. Bread the Chicken Cutlets:

   • Remove the chicken cutlets from the marinade, allowing any excess to drip off.
   • Dredge the chicken in the seasoned flour, coating both sides.
   • Dip the floured chicken into the beaten eggs, letting the excess drip off.
   • Finally, coat the chicken in the panko breadcrumbs, pressing gently to help them adhere.

4. Fry the Chicken Cutlets:

   • In a large skillet or Dutch oven, heat the olive oil or avocado oil over medium-high heat to 350°F-375°F.
   • Carefully add the breaded chicken cutlets to the hot oil, working in batches if necessary to avoid overcrowding.
   • Fry the chicken for 3-5 minutes per side, or until golden brown and cooked through.
   • Transfer the fried chicken cutlets to a paper towel-lined plate to drain any excess oil.

5. Serve and Enjoy:

   • Serve the crispy fried chicken cutlets immediately, garnished with fresh parsley or lemon wedges, if desired.
   • Enjoy the chicken cutlets on their own, or serve them with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Cook’s Note:

• For the best results, use a high-quality oil with a high smoke point, such as olive oil or avocado oil. These oils can withstand the high heat required for frying without burning or imparting unwanted flavors.
• If you prefer a lighter breading, you can use a combination of all-purpose flour and panko breadcrumbs, or use a lighter breadcrumb, such as Japanese-style panko.
• Adjust the cooking time as needed, depending on the thickness of your chicken cutlets. Ensure the chicken is cooked through, with an internal temperature of 165°F.
• For a healthier option, you can bake the breaded chicken cutlets in the oven at 400°F for 15-20 minutes, flipping halfway through, instead of frying.

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