This is the best recipe you’ll ever find for Crispy Italian Breaded Chicken Cutlets! Thin slices of chicken breast are coated with a homemade seasoned breadcrumb mixture and then fried in extra virgin olive oil until they are golden brown and crispy.
In New Jersey, breaded chicken cutlets from Italy are a common dish. This is the best recipe you’ll ever make for them. This is the most popular recipe on my website for good reason – its perfect. Just read the comments!.
This crispy chicken cutlet recipe was developed over several years. I used my professional cooking skills to improve a recipe that had been passed down through my Italian family in order to make the crispiest, tastiest chicken cutlets possible.
My old friend, chef Michelle, taught me some key tips for making these back when we cooked together at Lisas Italian Market in Ventnor, NJ. Her cutlets are legendary and this recipe wouldnt exist without her!
Keep reading to learn all of my secrets to making the best Italian pan fried chicken cutlets youll ever try!
Love crispy chicken cutlets? Try my recipe for crispy Chicken Milanese with lemony arugula salad, or check out this brilliant method for making the crispiest Chicken Parmesan recipe!
Maybe hand-breaded chicken is very important to you because you grew up in the American South. People in the South have loved this comfort food for generations, and they love how crispy the outside is and how juicy and tender the inside is. But what is hand-breaded chicken, and why does it taste so good?
In this article, we’ll uncover everything you need to know about hand-breaded chicken, from its history and prep method to why it’s considered the ultimate comfort food. We’ll also share tips for making it perfectly crispy at home along with delicious recipe ideas. So grab your cast iron skillet, because we’re about to embark on a delicious journey into the world of hand-breaded chicken!
A Brief History of Hand-Breaded Chicken
While fried chicken has origins dating back to medieval Europe hand-breaded chicken as we know it today traces its roots to the American South. During slavery many enslaved cooks perfected the technique of seasoning chicken pieces, dredging them in flour, then pan-frying to create a crispy crust.
After emancipation, newly freed African Americans continued hand-breading chicken as a source of income and opened some of the first fried chicken restaurants catering to black patrons Over time, hand-breaded fried chicken became a staple of Southern cuisine and a much-loved comfort food for people across the country. The custom of hand-breading allowed for creativity in seasoning and produced chicken with an extra crispy crust that couldn’t be replicated by early breading machines
What Makes Hand-Breaded Chicken So Special?
So what makes hand-breaded chicken the best comfort food ever? There are a few main things that make it so good.
The Breadcrumb Coating – Hand-breading allows cooks to achieve an ultra crispy and flavorful crust. The chicken pieces are double-dredged in flour then egg wash before being thoroughly coated in breadcrumbs, creating a substantial crunch.
Juicy, Tender Meat—When hand-breaded chicken is done right, the crunchy outside and juicy, tender meat make for a satisfying contrast. The coating seals in natural juices.
Customizable Flavors – Hand-breading provides creativity in seasoning. Cooks can customize with favorite herbs, spices, or heat level to satisfy preferences.
Nostalgic Factor – For many, hand-breaded chicken tastes like childhood and family traditions. Its distinctive crunch and seasoning evoke memories of loved ones and happier times.
Satisfying Indulgence—Hand-breaded chicken meets your comfort food needs with its crispy coating and rich flavors. It’s the perfect indulgence.
With this winning combination of textures and tastes, it’s easy to see why hand-breaded chicken earns its reputation as the ultimate comfort food.
The Art of Hand-Breading Chicken
Now that we know why hand-breaded chicken is so craveworthy, let’s discuss how it’s made. Properly hand-breading chicken is an art that takes practice to perfect. Here is an overview of the key steps:
Choose Chicken Pieces – Bone-in, skin-on pieces like drums and thighs work well. The skin helps the coating adhere. Boneless breasts or tenders also acceptable.
Season – Season raw chicken with salt, pepper and desired spices like garlic powder, paprika, etc.
Dredge in Flour – Coat chicken pieces thoroughly in flour seasoned with salt and pepper. Shake off excess.
Dip in Egg Wash – Beat eggs with milk or buttermilk. Dip floured chicken in egg wash.
Coat in Breadcrumbs – Press breadcrumbs onto wet chicken. Use panko or homemade crumbs.
Repeat Dredging – For extra crispy chicken, repeat dredge in flour, egg wash, and breadcrumbs.
Fry – In cast iron skillet, heat 1-2 inches oil to 325°F. Fry chicken pieces for 8-12 minutes until golden brown.
Drain and Season – Drain fried chicken on paper towels. Sprinkle with salt and pepper to taste.
Follow these steps, and you’ll achieve the crispy, juicy hand-breaded chicken of your dreams. Play with different seasoning blends or try swapping buttermilk for hot sauce in the egg wash to make this Southern favorite your own.
Tips for Getting the Perfect Crunch
Looking to take your hand-breaded chicken to the next level of crispy perfection? Here are some helpful tips:
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Use smaller chicken pieces – More surface area = extra crispy! Try tenders, drums, or boneless thighs.
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Refrigerate breaded chicken – Chilling for 20-30 minutes firms up the coating.
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Use instant read thermometer – Fry chicken to internal temp of 165°F for safety.
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Fry in batches – Don’t crowd pieces. Fry 4-6 pieces at a time for even browning.
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Use parchment paper – Lining pan with parchment prevents sticking.
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Let chicken rest – Allowing chicken to rest 5 minutes seals in juices.
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Reheat properly – To recrisp leftover chicken, use oven, not microwave.
Follow this advice, and you’ll be rewarded with crunchy hand-breaded chicken that retains moisture with every satisfying bite.
Satisfying Hand-Breaded Chicken Recipes
Ready to fry up some hand-breaded deliciousness? We’ve compiled two of our favorite recipes below so you can enjoy this comfort classic at home.
Cast Iron Skillet Fried Chicken
Ingredients:
- 1 lb chicken pieces
- 1 cup buttermilk
- 1 cup flour
- 1 Tbsp paprika
- 1 tsp each salt, pepper, garlic powder
- Peanut oil for frying
Instructions:
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Add spices to flour. Pour buttermilk into bowl. Dip chicken in buttermilk, then dredge through flour mixture. Repeat with egg and flour again. Refrigerate breaded chicken for 20 minutes.
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Heat 1 inch oil in cast iron skillet over medium-high heat to 325°F. Fry chicken in batches 7-9 minutes per side until deep golden brown and 165°F. Drain on paper towels and season immediately with salt.
Crispy Baked Chicken Tenders
Ingredients:
- 1 lb chicken tenders
- 1 cup panko breadcrumbs
- 2 Tbsp olive oil
- 1 tsp each garlic powder, paprika, salt
Instructions:
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Combine panko, olive oil, and spices. Dip tenders in beaten egg, then press into panko mixture to coat.
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Arrange breaded tenders on greased baking sheet. Bake at 425°F for 10-12 minutes until crispy and cooked through.
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Allow to rest 5 minutes before serving with desired dipping sauce.
Whether fried or oven-baked, hand-breaded chicken is sure to satisfy cravings for a crispy, comforting meal. Try out these recipes using your favorite seasonings, and enjoy this timeless Southern specialty.
Why Hand-Breaded Chicken Will Always Comfort
In today’s busy world, hand-breaded chicken remains a cherished way to nourish our spirits along with our bodies. It hearkens back to fond memories, evoking scents of the family kitchen sizzling with love and care over Sunday supper. With its crispy coating and nostalgic flavors, hand-breaded chicken is so much more than just a plate of food—it’s a culinary hug.
So next time life has you feeling overwhelmed, simplify. Invite loved ones over, break out the cast iron skillet, and let the magic of hand-breaded chicken work its comforting charms. The joy of gathering together over great food never fails to lift the spirit. Here’s to many more meals where the crunchy, craveworthy taste of hand-breaded chicken fills our kitchens with warmth, love, and the promise of comfort.
Pan Fry the chicken cutlets
- Put foil or paper towels on the bottom of a sheet pan and a wire rack on top to drain the food.
- In a large skillet with a heavy bottom, heat a lot of olive oil over medium-high heat.
- Based on how many your pan can hold, add one to three chicken breasts at a time. Dont overcrowd the pan.
- Once both sides are golden brown, take them off the heat and put them on a rack or paper towels to drain.
- Serve immediately. or keep warm in an oven set to 250 degrees F for up to an hour before serving.
- The breading will stick better if you let the chicken sit for about 30 minutes before you fry it.
- Dont overcrowd the pan when frying. You shouldn’t fry more than two at a time, but one may fit in your pan if the cutlets are too big.
- Bread the chicken with a fork, then flip it in the pan. Its much easier than tongs!.
- It’s better for the chicken to stay crispy if you drain it on a rack instead of paper towels.
- Put any extra breadcrumbs in a zip-top bag and freeze them. The next time you make chicken cutlets, you can use them again!
Theres nothing like hot, crispy chicken cutlets right out of the pan! My favorite way to eat them is with a sprinkle of flaky sea salt and a squeeze of fresh lemon juice. Perfection!.
We love making chicken cutlet sandwiches! Layer them on an Italian roll with sharp provolone, roasted Italian long hots and sautéed broccoli rabe, or smother them with marinara sauce and fresh mozzarella, then broil, for the best crispy chicken parm sandwich!.
They also make a wonderful addition to salads, like this warm spinach salad or this kale Caesar salad. Serve it with a bowl of soup, like my famous New England clam chowder or a classic creamy Lobster Bisque and you have the perfect meal!.
Italian chicken cutlets are fantastic leftover! I like to eat them cold, straight out of the refrigerator, often with my hands!.
To switch up the flavor profile, try seasoning your breadcrumbs differently.
Replace the grated cheese with zaatar and serve with a garlicky, lemony tahini sauce for a Mediterranean twist. For an Asian twist, omit the cheese and Italian seasoning and add sesame seeds, then serve with a simple soy based dipping sauce. Or leave the breadcrumbs plain and serve with honey mustard, barbecue sauce or ranch!.
These Almond Crusted Chicken Cutlets are a great example of how you can make something new with this base recipe.
You can also use a different type of meat, such as a veal cutlet, pork, or beef. For a vegetarian version, you can substitute eggplant, seitan or tofu!.
What is a chicken Cutlet?
A chicken cutlet refers to a boneless skinless chicken breast that has been thinly sliced and pounded out to an even thickness. Theyre used frequently in Italian recipes such as chicken Picatta, chicken Francaise, chicken saltimbocca and chicken Marsala. You can also make cutlets from veal, pork, or beef.
Chicken cutlets are similar to chicken scallopini in that they are sliced thin and pounded out, but chicken cutlets are usually bigger.
The Hand Breaded Chicken
FAQ
What is chicken bread?
Because Chicken Bread seems custom-made for Epi readers: it involves golden roast chicken (love those) and a super simple trick that turns that chicken into surprising, satisfying meal. So what’s the trick? It starts with a loaf of sourdough bread. Pick up a great quality one, slice it, and lay the slices in a roasting pan.
How do you make breading stick to chicken?
The key to making the breading stick to the chicken pieces is to shake off the excess flour. Once the piece is dredged in the flour mixture, shake off the excess to ensure that a thin, even layer is left behind. Season the breading mixture and the chicken: Make sure to season the flour and cornmeal mixture as well as the chicken itself.
How do you make breaded chicken cutlets?
Breaded chicken breasts are an all-time crowd-pleasing dinner. One of the secrets to golden brown, crispy breaded chicken cutlets is the three-step breading process. First, a thin layer of flour is put on the raw chicken. This soaks up any extra water and helps the next layer stick. Second, the chicken is dipped in beaten egg.
What to do with breaded chicken breast?
We guarantee this will become your go-to breaded chicken breast recipe. These juicy, crunchy cutlets are great right out of the pan with your favorite sides. You can also slice them and put them on a salad, put them in a sandwich, or make them into chicken parmesan.
What to eat with breaded chicken?
Because fried chicken is rich and crunchy, it goes great with a fresh salad or coleslaw to balance out the heat from the oil. However, it’s also delicious when served with traditional American side dishes like mashed potatoes or macaroni and cheese. Overall, it’s a versatile entree that can pair with a variety of sides.
Should you bread chicken with flour?
Always start with the flour: When breading chicken, you should always start with a layer of flour. This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and making a mess in the hot oil. The flour also gives the egg something to cling to—otherwise, it would slide right off the chicken.
Is Chick-fil-A chicken hand breaded?
Made by Hand
Many of our menu items are hand-prepared daily, right in our restaurant kitchens. For example, the chicken breast we use to make our sandwiches, strips and nuggets is breaded by hand; it never comes to us as a pre-breaded nugget that needs to be reheated.
Is hand-breaded chicken fried?
Premium Chicken Tenders, hand-breaded with a special blend of seasoning that are fried to golden perfection.
Is KFC chicken hand breaded?
We Make Our Chicken The Hard Way
Hand breaded, freshly prepared and Finger Lickin’ Good®! Our chicken isn’t made the fast way or the easy way.
What is the meaning of breaded chicken?
/ˈbred·ɪd/ Add to word list Add to word list. (of food) covered with bits of dry bread before being cooked: breaded chicken breasts.