I love all the different kinds of fried chicken: fingers, nuggets, Milanese, schnitzel, and Southern fried, to name a few. Many also embrace it when coated in breadcrumbs, crushed pretzels, cereal, Parmesan, or polenta-crusted form. Even drier white meat is succulent when breaded and fried in hot oil. But, whether treating the poultry to the traditional three-step breading process or just dredging it in seasoned flour, all your hard work is in vain if it turns out soggy.
Since the breading is the best part, it makes sense that home cooks would want to add as much coating as possible. But if your breaded chicken gets soggy, it might be because you used too much of a good thing. And if your drumsticks aren’t golden brown and crispy, it might be because you double-dipped them.
There only needs to be a thin layer of flour on the chicken before it goes into the pan, whether it has been dredged and then coated in egg wash and bread crumbs. A thick flour coating will absorb too much oil and prevent the coating from crisping. To eliminate the issue, dredge raw chicken parts (boneless, skinless, or bone-in) in a bag with seasoned flour and shake until the pieces are coated. Remove excess flour before cooking. This layer will fry up crispy or, if youre using breadcrumbs, will prevent them from falling off.
Chicken cutlets can be a delicious and easy dinner option. But a problem that a lot of home cooks have is chicken cutlets that get soggy, either right after breading or after being stored in the fridge or freezer. No one wants a chicken cutlet that is soggy and mushy. Luckily, there are easy tricks and ways to prepare chicken cutlets that will keep them crispy and tasty.
Use the Right Breading
How crunchy your chicken cutlets get depends a lot on the breading you use. Some types of breading don’t seem to hold up well, and the cutlets end up being soggy. There were a lot of trials before I found the best breading options.
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Panko bread crumbs – Japanese-style panko crumbs are light, flaky, and extra crispy. Use panko alone or in combination with flour and egg.
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Crackers like Ritz or Saltines—crushed buttery crackers make a nice, crunchy top. Use crackers alone or with flour and egg.
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Corn flakes or corn flake crumbs—It’s funny, but corn flakes make a great breading. Use them alone or with flour and egg.
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Homemade breadcrumbs – Make your own fresh breadcrumbs from day old bread. They will be crisper than store bought.
Avoid using regular dry breadcrumbs, which often result in a gummy coating. Also avoid over-mixing your breading, which can develop gluten and get gummy.
Double Bread For Extra Crispiness
Breading your chicken cutlets twice rather than once can help form an extra crispy, crunchy coating that really holds up. After dredging in flour, egg, and first breading layer, allow chicken to rest 5-10 minutes. Then dip in egg and breading again. The double layer helps seal in moisture and prevents the breading from getting soggy.
Use Instant Binders in Your Breading
Adding a little instant mashed potato flakes, instant stuffing mix, or corn starch to your breading helps it cling better and stay ultra crispy. About 1-2 tablespoons per cup of breadcrumbs does the trick. The instant potato flakes or cornstarch turns extra crispy when fried.
Chill Before Frying
Letting your breaded chicken cutlets rest in the fridge for 20-30 minutes before frying helps the breading firm up, which leads to a crisper crust. Chilling gives the coating time to adhere. If you bread and fry chicken right away, the coating can slide off or get soggy.
Fry at the Right Temperature
The oil temperature plays a big role in getting crispy, non-soggy chicken. Heat your frying oil to 350-375°F on a deep fry thermometer. If the oil is too cool, chicken will absorb oil and get greasy. If it’s too hot, the coating can burn before the inside cooks. Frying at 350-375°F gets the cutlets crispy and browned without overcooking.
Don’t Overcrowd the Pan
It can be tempting to fry a lot of cutlets at once, but overcrowding leads to soggy results. Fry chicken in batches without overfilling the pan. Chicken should have room to float while frying without touching. Overcrowding lowers the oil temp and produces greasy chicken.
Drain Properly on a Wire Rack
Draining fried chicken on paper towels seems like a good idea, but it can make the crust soggy. Instead, set a wire rack over a baking sheet. After frying, transfer chicken to the rack to allow air circulation and drain oil from all sides. The crispy crust will stay intact.
Eat Right Away for Maximum Crispness
Fried chicken is crispiest immediately after frying. The longer it sits after frying, the more soggy it gets. For the crispiest texture, eat your chicken cutlets right after draining and seasoning. If you must hold them before serving, keep them on a wire rack in a warm oven.
Store Cutlets Properly
If you prepared extra chicken cutlets that were not eaten right away, proper storage is key for maintaining crispness. Here are some storage tips:
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Let cutlets cool completely before storing. Storing warm cutlets leads to sogginess.
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Place cooked cutlets in a single layer on a sheet pan or plate, uncovered. Do not stack them or they will steam.
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For short term storage, refrigerate for 3-4 days maximum. Make sure air can circulate around each cutlet.
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For longer term storage, freeze cooked cutlets in a single layer on a sheet pan until hard. Then transfer to a freezer bag. Reheat directly from frozen in a 400°F oven.
Re-Crisp Leftovers
If you have leftover breaded chicken cutlets that lost their crispness, you can revive them. Place on a baking sheet and crisp them back up in a 400°F oven for about 5-10 minutes per side. You can also re-fry them for a few minutes in hot oil. This crisps up the coating once again. Just watch closely to avoid over-browning.
With these handy tips and tricks, you’ll be able to enjoy perfectly crispy chicken cutlets every time. Say goodbye to soggy chicken and embrace the crunch! Crispy, golden chicken cutlets are easy to achieve with the right preparation methods and cooking techniques.
Tips for cooking crispy breaded chicken
The level of moisture and temperature of the chicken after it has been coated can also affect how crispy and juicy your fried chicken will be. Moisture is the enemy of anything that you want to brown. So, its essential to dry raw chicken before dredging it in flour. If the surface is too wet, the breading wont stick and will burn in the frying pan. Leaving it uncovered in the refrigerator will help dry out the surface. To keep the chicken from getting dirty with raw vegetables, just put it on the bottom shelf and don’t put it next to them.
The temperature of the oil and raw chicken is also critical. Youll want to use a neutral-tasting oil like canola, vegetable, or peanut oil with a high smoke point. Monitor the temperature with a thermometer, adjusting the heat as necessary. If you don’t keep the oil at about 350 degrees Fahrenheit, the breading will soak up too much oil and get soggy.
Placing cold chicken in hot oil will lower the cooking temperature as well, so allow the chicken to sit for roughly 30 minutes at room temperature before dredging and frying so it doesnt lower the cooking temperature too drastically. You can also control it by not overcrowding the pan. Trying to cook too much at one time will make the oil cool. Its better to fry the chicken in batches, keeping the cooked chicken warm until you are ready to eat.
How to Make Perfect Crispy Chicken Cutlets | From the Test Kitchen | Bon Appetit
FAQ
How to store chicken cutlets so they don’t get soggy?
Once the chicken has cooled down, transfer it to a container with the lid. You can store the chicken. in the refrigerator for up to 5 days. To reheat the chicken, place it on a foil line sheet pan.
Why did my chicken cutlets come out soggy?
When meat isn’t fried at the right temperature or for long enough, the undercooked gluten makes it soggy, which can ruin even the best food.
Can chicken cutlets be prepared ahead of time?
Dredging and frying on a weeknight? Not happening. Instead, make a lot of these easy chicken cutlets ahead of time and freeze them. When you need them, just bake them.
How to bake breaded chicken without it getting soggy?
Bake the chicken on a wire rack. Elevate the chicken on a wire rack set inside a baking sheet to create airflow and circulation to efficiently cook it.