Fryer Chicken Cutlets: A Quick, Easy, And Delicious Treat

Chicken cutlets are a versatile dish that can be used in sandwiches, salads, or as a main course. They are typically made by breading thinly sliced chicken breasts and frying them until golden and crispy. While they can be deep-fried, pan-fried, or air-fried, the latter two methods are recommended for achieving the desired crispiness. This paragraph introduces the topic of chicken cutlets and provides an overview of the cooking methods and ingredients used, setting the stage for further exploration and discussion.

Can I make chicken cutlets in a fryer?

What ingredients do I need?

To make chicken cutlets in a fryer, you'll need the following ingredients:

• Chicken breasts: Look for thinly sliced chicken breasts, or cut and pound full breasts to about 1/2 inch thick. You can also buy chicken cutlets pre-prepared.
• Oil: A high-smoke point oil is best for frying. Options include avocado oil, peanut oil, vegetable oil, canola oil, or olive oil.
• Breadcrumbs: Panko breadcrumbs will give the crispiest breading, but plain breadcrumbs or Italian-seasoned breadcrumbs also work well.
• Flour: All-purpose flour is best, but gluten-free flour can also be used.
• Eggs: These help the breadcrumb mixture stick to the chicken.
• Seasonings: Salt and pepper are essential, but other seasonings like Italian seasoning, cayenne, garlic powder, onion powder, and paprika can also be used.
• Cheese: Grated parmesan or pecorino romano adds flavour and a golden crust.

Optional ingredients include:

• Cornstarch: Adding cornstarch to the flour creates a lighter crust.
• Egg whites: These can be used instead of whole eggs for a lighter, crispier texture.
• Buttermilk: For a wet batter.

How do I prepare the chicken?

To prepare the chicken cutlets, you will need boneless, skinless chicken breasts. If you are starting with whole chicken breasts, you will need to cut them in half horizontally to create two thinner, evenly sized pieces of meat. You can do this by placing your hand flat on top of the breast to keep it stable and then cutting through the side with a sharp knife. You can also buy pre-sliced chicken breasts from the store.

Once you have your cutlets, you may want to pound them with a meat pounder or mallet to make them even thinner and ensure they are of even thickness. This will help them cook faster and more evenly. Place each cutlet between two sheets of wax paper and use the smooth side of the meat pounder to gently shape them. Aim for a thickness of around 1/4 to 1/2 inch.

After slicing and pounding your chicken, you should season it generously with salt and black pepper. You can also add other seasonings like cayenne pepper, garlic powder, onion powder, or Italian seasoning.

At this point, you can choose to marinate the chicken to infuse it with extra flavour and make it juicier. A simple marinade can be made by whisking together the juice and zest of a lemon, a minced garlic clove, Italian seasoning, salt, and pepper. Toss the chicken cutlets in the marinade and let them sit for 15 to 30 minutes.

Whether or not you choose to marinate, the next step is to set up a dredging station. This will allow you to efficiently bread the chicken cutlets. Set out three wide, shallow bowls or deep plates. In the first bowl, place some all-purpose flour (about 1/2 cup). You can also add some salt and pepper to the flour. The second bowl should be filled with beaten eggs (2-3 large eggs). The final bowl should contain breadcrumbs. You can use plain, Italian-seasoned, or panko breadcrumbs. For extra flavour, add some grated parmesan cheese and Italian seasoning to the breadcrumbs.

Now you are ready to bread the chicken. Working with one cutlet at a time, coat it with flour, shaking off any excess. Then, dip it in the egg wash, letting the excess drip off. Finally, coat the cutlet with breadcrumbs, gently pressing them onto the chicken so they stick. Repeat this process with the remaining cutlets.

Once all your cutlets are breaded, let them sit for about 10 minutes to allow the breading to stick. You can also place them in the refrigerator at this point if you are not planning to cook them right away.

What is the best oil to use?

When it comes to the best oil to use for chicken cutlets in an air fryer, there are several options to consider, each with its own advantages. Here is a detailed guide to help you choose the best oil for your needs:

Avocado Oil:

Avocado oil is a popular choice for cooking chicken cutlets due to its high smoke point. This means it can withstand higher temperatures without burning, making it ideal for frying. Avocado oil also has a pleasant, nutty aroma and a subtle taste that won't overpower your chicken. It is known for its health benefits, including being high in oleic acid, which is heart-healthy, and containing chlorophyll, a natural source of magnesium that aids in detoxifying vital organs. Additionally, avocado oil is rich in monounsaturated fats, which help your body absorb vitamins more efficiently.

Olive Oil:

Olive oil is a versatile option for chicken cutlets, offering a fruity or tangy flavour that can enhance the taste of your dish. While extra virgin olive oil has a lower smoke point than avocado oil, it still works well for frying chicken cutlets as long as you maintain the right temperature (around 350-400°F). Olive oil is also a healthy choice, as it is high in monounsaturated fats, which help lower cholesterol. When selecting olive oil, opt for high-quality, single-origin olive oils to ensure the best flavour and nutrient profile.

Canola Oil:

Canola oil is a common choice for frying due to its affordability and availability. However, it is highly processed, which can be a drawback for health-conscious individuals. Canola oil has a neutral flavour that won't interfere with the taste of your chicken cutlets. While it may not have the same health benefits as avocado or olive oil, it is still suitable for frying and can produce satisfactory results.

Vegetable Oil:

Vegetable oil, typically made from soybeans, is another standard option for frying chicken cutlets. It has a high smoke point, similar to avocado oil, making it suitable for high-temperature cooking. Vegetable oil is affordable and readily available in most grocery stores. However, some people may find the flavour of vegetable oil less appealing than that of olive or avocado oil.

Peanut Oil:

Peanut oil is a good alternative if you want a more distinct flavour in your chicken cutlets. It has a high smoke point, similar to vegetable oil, and is relatively inexpensive. Peanut oil imparts a subtle nutty flavour to your food, adding an extra layer of complexity to your dish.

In conclusion, the best oil to use for chicken cutlets in an air fryer depends on your personal preferences for flavour, health benefits, and budget. Avocado oil and olive oil are excellent choices for their health benefits and pleasant flavours, while canola, vegetable, and peanut oils are more affordable options with higher smoke points.

How do I bread the chicken?

To bread the chicken, you will need to set up a dredging station with three wide, shallow bowls. The first bowl should contain flour, the second beaten eggs, and the third a mixture of breadcrumbs and Parmesan cheese. You can use plain breadcrumbs or Italian-seasoned ones. You can also add some parsley and Pecorino Romano to the breadcrumb mixture.

Season the chicken cutlets with salt and pepper, then dredge them in the flour, followed by the egg, and finally the breadcrumbs. Use one hand for the dry ingredients and the other for the wet to minimise mess. Transfer the cutlets from the eggs to the breadcrumbs with your wet hand, then use your dry hand to pile on the breadcrumbs before picking them up. This will prevent your dry hand from getting eggy.

Let the breaded cutlets sit for about 10 minutes before frying so that the breading sticks to the chicken.

How do I cook the chicken?

First, you'll need to prepare the chicken cutlets. A chicken cutlet is a boneless, skinless chicken breast that has been sliced through the middle horizontally into two thinner, evenly sized pieces of meat. You can buy these pre-prepared, or you can make your own. To do this, place your boneless, skinless chicken breast on a cutting board and press the palm of your hand flat against the top of the breast to keep it stable. Then, using a sharp, non-serrated knife, slice the breast in half through the side – this will ensure you get two evenly sized pieces. You can also pound the chicken with a mallet to make the pieces thinner and ensure they are of an even thickness.

Once you have your cutlets, it's time to start cooking. You can cook chicken cutlets in a variety of ways, including pan-frying, deep frying, and air frying. Here is a guide on how to cook them in each of these ways.

Pan-Frying Chicken Cutlets

To pan-fry chicken cutlets, you will need to set up a dredging station. This will allow you to bread the chicken in an assembly-line fashion. Set out three wide, shallow bowls. In the first bowl, place some all-purpose flour (you will need enough to coat your chicken cutlets). In the second bowl, beat some eggs (again, enough to coat your chicken). In the third bowl, mix together some breadcrumbs and grated Parmesan cheese. You can use plain breadcrumbs, or seasoned ones – Italian-seasoned breadcrumbs work well. You can also add some minced Italian flat-leaf parsley and grated Pecorino Romano to the breadcrumbs if you like.

Season your chicken cutlets with salt and pepper, then dredge them in the flour, followed by the egg, and finally the breadcrumb mixture. Make sure each cutlet is fully coated before moving on to the next step. Let the breaded cutlets sit for about 10 minutes to allow the breading to stick.

Next, heat some oil in a large cast-iron skillet over medium-high heat. You will need enough oil to cover the bottom of the skillet to a depth of about 1/4 to 1/2 inch. You can use a variety of oils for pan-frying, including olive oil, avocado oil, peanut oil, canola oil, or vegetable oil. Heat the oil until it is hot, but not smoking – you can test this by dropping in a few breadcrumbs. If they start to sizzle, the oil is ready.

Once the oil is hot, carefully add the chicken cutlets to the pan. Work in batches to avoid crowding the pan – usually, you will only be able to fit two cutlets at a time. Fry the cutlets for about 3-5 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked cutlets to a paper towel-lined plate or baking sheet to drain, and sprinkle with a little extra salt while they are still hot.

Deep-Frying Chicken Cutlets

To deep-fry chicken cutlets, you will again need to set up a dredging station with three bowls. In the first bowl, place some flour, cornstarch, and seasoned salt. In the second bowl, whisk together some egg whites with a small amount of seasoned salt. In the third bowl, whisk together some flour, cornstarch, black pepper, and seasoned salt.

Dip each chicken cutlet into the egg white mixture, allowing the excess to drip off, then transfer to the flour mixture and coat well, using your fingers to press and squeeze the flour into the chicken. Set the breaded cutlets on a plate while you heat the oil.

To heat the oil, fill a stockpot or Dutch oven halfway up the sides with your chosen oil. Peanut oil is a good option, as it can be reused and doesn't impart any flavour to the food. Avocado oil also works well, although it is more expensive. Heat the oil to around 360°F. You can test if the oil is ready by sticking the handle of a wooden spoon into it – if it sizzles rapidly, it's hot enough.

Once the oil is hot, carefully add the chicken cutlets one at a time, sweeping each cutlet through the oil before releasing it to help the breading set. Fry the cutlets for around 10 minutes, turning occasionally, until they are floating on the surface of the oil and cooked through. You can use a thermometer to check if the chicken is done, or cut into one to check.

When the cutlets are done, remove them from the oil and place them on a wire rack over a baking sheet to cool.

Air-Frying Chicken Cutlets

To air-fry chicken cutlets, follow the same preparation steps as for pan-frying, up until the point of frying. Instead of frying, spray the cutlets with oil on both sides, then place them in your air fryer. Air-fry for 6-8 minutes, flipping once, until golden.

Frequently asked questions