If you have never used avocado oil to fry your chicken, you are missing out! These crispy chicken cutlets are so easy to make and turn out perfect every time.
Feel free to make these chicken cutlets if you love fried chicken but try to stay away from inflammatory seed oils. They taste just like the fried chicken you grew up eating, but they are much better for you because they use avocado oil instead of canola oil. From the flavorful, crispy breading to the juicy interior, these chicken cutlets are a staple crowd-favorite.
Chicken cutlets that are golden brown and crispy are a tasty and versatile meal that can be used for any event. But it can be hard to get the cooking time just right so that the cutlets are evenly fried and crispy on the outside and moist on the inside. This full guide will teach you how long to fry chicken cutlets on each side so that you always get them right.
How Long Should You Fry Chicken Cutlets Per Side?
The ideal frying time per side for chicken cutlets is 3-5 minutes. Thinner cutlets will be done faster, while thicker pieces require a little longer The key is frying the cutlets over medium-high heat until the exterior is crisp and golden brown and the interior cooks through to 165°F
Monitoring temperature and visual cues along the way helps prevent overcooking. But first, let’s look at why frying time varies and how to prep for success.
Why Frying Time Varies
Several factors impact how long chicken cutlets need to fry
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Thickness – Thicker cutlets need more time to cook through. Pound to even thinness.
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Oil Temperature – Hotter oil crisps faster. Ideal temperature is 325-350°F.
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Breading – Thicker breadings take longer to fry than thinner ones.
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Chicken Type – Dark meat takes longer than white breast meat.
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Cookware – Heavier pans maintain heat better than lightweight.
So frying time isn’t one-size-fits-all. Monitor these variables for the best results.
Prepping for Even Cooking
Proper prep ensures your chicken fries evenly and develops a crispy crust:
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Pound to Even Thickness – About 1⁄4 inch is ideal. This promotes even cooking.
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Season Generously – Salt, pepper, spices, and herbs amp up flavor.
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Dry Thoroughly – Pat off excess moisture so the breading adheres.
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Bread Properly – Flour, egg wash, breadcrumbs creates a crispy seal.
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Chill Cutlets – Chilling allows breading to further adhere before frying.
Setting Up Your Frying Station
Having your ingredients organized streamlines the breading process:
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3 Shallow Bowls – Designate for flour, eggs, and breadcrumbs.
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Flour – Season flour with salt, pepper, spices, and herbs.
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Egg Wash – Beat eggs with a splash of milk for coating.
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Breadcrumbs – Panko breadcrumbs provide an extra crispy crunch.
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Cooling Rack – Let breaded cutlets chill 30 minutes before frying.
Heating the Oil Properly
Proper oil temperature helps achieve an ultra-crisp exterior:
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Type of Oil – Opt for high smoke point oils like vegetable or canola.
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Temperature – Heat oil to 325-350°F on a thermometer for ideal crispiness.
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Pan Size – Use a heavy, wide pan for even heat distribution.
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Test Oil – Drop a breadcrumb in to test if oil is hot enough. It should sizzle and fry fast.
Mastering the Frying Method
With your prep complete and oil ready, it’s time to fry:
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Fry in Batches – Avoid overcrowding for consistent temperature.
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Gently Add – Slide cutlets into oil gently to prevent splashing.
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Flip Occasionally – Flip every minute or so for even browning.
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Remove at 165°F – Check temperature to avoid over-frying.
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Drain on Rack – Let excess oil drip off for maximum crispness.
The Finished Product
When your chicken cutlets are golden brown, look for these signs they’re cooked perfectly:
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Internal Temp of 165°F – Use a meat thermometer for accuracy.
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Deep Golden Crust – The breading will be crispy and browned.
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Clear Juices – No pink liquids when pierced with a fork.
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Firm Texture – Cutlets will feel firm, not squishy.
Troubleshooting Common Issues
Frying cutlets does take some finesse. Here are solutions to some potential pitfalls:
Soggy Coating – Oil wasn’t hot enough. Increase temperature and fry in smaller batches.
Undercooked Inside – Cutlets were too thick. Pound to 1⁄4 inch even thickness before breading.
Overly Brown – Oil was too hot. Lower temperature and monitor closely.
Breading Falls Off – Chicken wasn’t dried properly before breading. Pat very dry after seasoning.
Handy Tips for Crispy Perfection
With these pro tips, you’ll be a fried chicken cutlet pro:
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Chilling breaded cutlets in the fridge helps the coating adhere better.
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Add some cornstarch or baking powder to the breading for extra crispness.
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Use one hand for dry ingredients and the other for wet to prevent clumping.
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Letting cooked cutlets rest on a rack releases excess grease.
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Serve with fun sauces for dipping like ranch, honey mustard or barbecue.
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Store leftovers in the fridge for up to 3 days and reheat in the oven.
A Satisfying and Delicious Meal
To make crispy chicken cutlets at home, all you have to do is prepare the chicken, fry it, and add sauce. Food that everyone in the family will love can be ready in 10 to 15 minutes.
This full guide has all the tips and tricks you need to make perfect fried chicken cutlets every time. Don’t forget to fry over medium-high heat for three to five minutes on each side until done and crispy. If you learn this simple recipe, you’ll always have a good dinner ready to go!
What Ingredients Do I Need?
You only need a handful of ingredients to make these delicious crispy chicken cutlets! This is one of those simple recipes that is big on flavor but doesn’t require a laundry list of ingredients or hours spent in the kitchen. To make these crispy chicken cutlets you need:
- 2 boneless skinless breasts
- 1/2 cup all purpose flour
- 3 eggs, beaten well
- 1 cup Panko bread crumbs
- 1/2 cup EVOO or 1 cup avocado oil
- Salt, pepper & garlic powder
How Do I Make Crispy Chicken Cutlets?
If you are intimidated by the idea of frying your own chicken, I promise you will be pleasantly surprised! Start by pouring your avocado oil into a small skillet on medium high heat and preheating your oven to 350 degrees. Next, flatten your chicken breasts to ½ inch thickness using a meat mallet or rolling pin. Season the chicken with kosher salt, black pepper, and garlic powder. You can add any other seasonings you like! Onion powder or Italian seasoning would taste great too! Next, crack and whisk your eggs in one bowl, measure out your flour in another bowl, and measure out your Panko bread crumbs in a third bowl. Drench the chicken breasts in flour, making sure it is coated on all sides. Then, dredge it in the eggs that have been whisked, and finally, coat it in Panko breadcrumbs. To make sure they stick, I like to press the breadcrumbs in with my hands. Put the chicken cutlets in the hot pan and cook for three minutes before flipping them. Cook 3-4 minutes on the other side until both sides are golden brown. The last step is to finish cooking the chicken in the oven for about ten minutes, or until it reaches 165 degrees inside. You will be left with the most delicious, juicy crispy chicken cutlets!.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
How do you cook chicken cutlets in a pan?
Turn the chicken over and press down on it to make sure that the crumbs cover every part of it. Place the breaded chicken cutlets on a sheet pan then heat the oil. Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp.
How long does it take to cook a fried chicken?
Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack.
How do you cook chicken cutlets in a crock pot?
Heat a cup of oil in a large skillet or pan set over medium-high heat. Once hot, add the chicken cutlets and cook for 2-3 minutes per side until golden brown and crisp. Once cooked through, remove from the oil and allow to drain on kitchen paper. Slice and serve with lemon wedges and your preferred side dishes.
Can you freeze chicken cutlets?
That’s also how you can freeze chicken cutlets. They will stay good for up to three months. You can store leftovers in the fridge for up to three days in a container that won’t let air in. You can then reheat them in the air fryer or a hot oven until they are crispy. Breaded chicken is great with a variety of side dishes.
How long do you fry chicken in a deep fryer?
Place the chicken onto the wire rack for about 30 minutes. Fry the chicken: heat a deep fryer or around 2 cups of oil in a medium saucepan to 325℉. Fry the chicken in hot oil in batches for 10-12 minutes or until deep golden brown. Repeat with the remaining chicken. Drain the fried chicken onto a plate lined with paper towels.
How do you cook a fried chicken breast?
Place the chicken breasts on a cutting board. Place your hand on the chicken then using a sharp knife, carefully slice each in half. Slice all the way through, creating two thin cutlets. Place the flour, breadcrumbs and eggs into three separate dishes – make sure they’re deep enough to easily coat the chicken.
How long should you fry chicken cutlets on each side?
How long should you fry your chicken on each side?
Place chicken breasts in hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook an additional 6-8 minutes, until a meat thermometer reads 165°F in the thickest part of the chicken.