Deep-Frying Thin Cutlets: How Long Does It Take?

There are many types of Presto Deep Fryers available, with different capacities and features. The FryDaddy Electric Deep Fryer, the DualDaddy Electric Deep Fryer, and the CoolDaddy Cool-touch Deep Fryer are some of the options. When it comes to thin cutlets, such as chicken cutlets, the frying time can vary depending on the thickness and desired level of doneness. On average, it takes around 10 minutes to fry thin chicken cutlets at a temperature of 360°F.

Presto Deep Fryer models

Presto offers a range of deep fryer models to suit various needs and preferences. Here is an overview of some of their popular models:

FryDaddy® Electric Deep Fryer

The FryDaddy® electric deep fryer is a top-selling product in America. It uses just four cups of oil to create four big servings, making it economical. The fryer automatically maintains the perfect frying temperature, ensuring crispy and crunchy results. It comes with a handy scoop for lifting, draining, and serving, eliminating the need for a messy basket. The PFAS-free ceramic nonstick surface makes cleaning a breeze, and the snap-on lid allows for convenient oil storage.

GranPappy Electric Deep Fryer

The GranPappy electric deep fryer is another option from Presto. While specific details about this model are scarce, it appears to be a popular choice, with many used and new offers available.

Stainless Steel Dual Basket ProFry™ Immersion Element Deep Fryer

This Presto model features a dual basket design and an immersion element for efficient deep frying. The stainless steel construction adds a sleek and modern touch to any kitchen.

CoolDaddy Cool-Touch Deep Fryer

The CoolDaddy deep fryer is designed with safety in mind, featuring a cool-touch exterior to prevent accidental burns. It is available in both black and white colour options.

Stainless Steel Electric Deep Fryer

This Presto deep fryer is made of stainless steel and has a 1-liter capacity. It is a sleek and functional addition to any kitchen countertop.

DualDaddy Electric Deep Fryer

The DualDaddy electric deep fryer features a dual basket design, allowing for efficient frying of multiple items at once. It has a black exterior and is a popular choice for those seeking a larger capacity fryer.

Presto offers a range of deep fryer models, each with unique features and capacities to suit different needs. While specific cooking instructions, including frying times, are not readily available for thin cutlets, the FryDaddy® model, with its automatic temperature control, is likely a good option for frying thin cutlets evenly.

Chicken cutlet preparation

Chicken cutlets are a delicious and easy meal to prepare, and can be made even better with the use of a Presto Deep Fryer. Here is a step-by-step guide to help you achieve the perfect fried chicken cutlets.

Prepare the Chicken:

Start with boneless, skinless chicken breasts. Place one breast on a cutting board and use your hand to press down on it to keep it stable. Cut the breast horizontally through the middle, creating two thinner, even pieces of meat. You can also use a mallet to pound the cutlets and ensure they are of an even thickness. Set the tenderloin aside and work with the main part of the breast.

Seasoning:

Season the chicken cutlets with your desired seasonings. A simple option is to use seasoned salt and ground black pepper. You can also add some cayenne or another spicy pepper powder for an extra kick.

Battering:

Prepare two bowls for dredging. In the first bowl, whisk together egg whites with a small amount of seasoned salt. Whip the mixture until it becomes slightly frothy. In the second bowl, combine flour, cornstarch, black pepper, and the remaining seasoned salt. You can also add in some baking powder to make the crust lighter and crispier.

Dip each chicken cutlet into the egg white mixture, letting the excess drip off. Then, transfer the cutlet to the flour mixture, pressing the flour into the chicken to ensure a good coating. Set the breaded cutlets aside on a plate while you heat the oil.

Frying:

For this step, you can use a Presto Deep Fryer, such as the Kitchen Kettle Deep Fryer/Multi-Cooker, which has a capacity of 1.75 quarts of oil (4.7 liters of liquid capacity). Heat the oil to around 360°F. You can test if the oil is ready by sticking the handle of a wooden spoon into the oil; it should sizzle rapidly.

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

Remove the cooked cutlets from the oil and place them on a wire rack over a baking sheet to cool. And that's it! You now have delicious, crispy fried chicken cutlets that can be served as a sandwich, with your favorite sides, or enjoyed on their own.

Enjoy your homemade chicken cutlets!

Ingredients for dredging

Dredging is a technique used to create a crispy and golden crust on cutlets. It involves coating the cutlets in a combination of dry and wet ingredients before frying or baking them. This process helps to seal in moisture, add flavour, and create a delightful crunch. Here are the ingredients you will need for dredging thin cutlets:

Dry Ingredients:

• Flour: All-purpose flour is the most versatile option, but you can also use self-rising flour or any other type of flour. Adding cornstarch to the flour creates a lighter crust.
• Seasonings: Salt and pepper are the most common seasonings, but you can also experiment with herbs, spices, or grated Parmesan cheese to enhance the flavour of your cutlets.
• Breadcrumbs: Plain or seasoned breadcrumbs provide a crunchy coating. Panko, Japanese breadcrumbs, are a great option for a light and fluffy texture.

Wet Ingredients:

• Eggs: Beat the eggs with a small amount of water or milk. This mixture will help the dry ingredients adhere to the cutlets.
• Oil or Butter: A small amount of oil or melted butter can be added to the eggs to create a richer mixture.

Tips for successful dredging:

• Use separate hands for dry and wet ingredients to prevent clumping and reduce mess.
• Press the breadcrumbs onto the cutlets firmly to ensure they stick well and create an even coating.
• Allow the dredged cutlets to rest for a few minutes before cooking to give the coating time to set and adhere better.
• If you prefer a thicker crust, repeat the dipping and coating process for an extra layer of breadcrumbs.

Frying instructions

Before frying your thin cutlets, ensure you have prepared your dredging stations. In a bowl, combine 4 large egg whites with 1/4 teaspoon of seasoned salt. Whip the egg whites with a whisk or immersion blender until they become slightly foamy. Set this mixture aside.

In a separate bowl, combine 1 1/2 cups of self-rising flour, 1/2 cup of cornstarch, 1 teaspoon of ground black pepper, and 2 teaspoons of seasoned salt. Whisk these ingredients together.

Now, take each thin cutlet and dip it into the egg white wash, letting the excess drip off. Then, transfer the cutlet to the flour mixture, ensuring it is well coated by pressing and squeezing the flour into the meat. Set the breaded cutlets aside on a plate while you heat the oil.

For deep frying, fill a stockpot or Dutch oven halfway with frying oil. Heat the oil to around 360°F. A good indicator of the right temperature is that the oil should sizzle rapidly (but not violently) when you stick the handle of a wooden spoon into it.

Once the oil is at the right temperature, carefully add the cutlets one at a time. Before releasing each cutlet, sweep it through the oil to help the breading set. Fry the cutlets, turning them occasionally, until they float and are cooked through. This should take around 10 minutes. You can use a thermometer or cut into a piece to check if it is cooked to your liking.

Finally, remove the cooked cutlets from the oil and place them on a wire rack over a baking sheet to cool.

What to serve with chicken cutlets

Chicken cutlets are a versatile dish that can be served with a variety of sides. Here are some ideas to elevate your meal:

Salads

Salads are a refreshing option to pair with chicken cutlets. Try a simple salad of romaine lettuce, halved cherry tomatoes, and briny olives, dressed with a lemony Caesar-style dressing. Alternatively, go for an arugula salad with a red wine vinaigrette, or a spinach salad with strawberries and a poppy seed dressing. For a more substantial salad, toss in some croutons, mozzarella cheese, or chicken cutlets themselves!

Vegetables

Roasted or grilled vegetables make a great side dish. Try asparagus, broccoli, or bell peppers. For a heartier option, roast some cabbage steaks with bacon and a creamy mustard sauce. If you're short on time, frozen vegetables are a convenient option that can be quickly tossed in the microwave.

Starches

Starchy sides like potatoes, pasta, or rice are always a good choice. Mashed potatoes, sweet potato wedges, or baked potatoes are comforting options. For a more unique potato dish, try Duchess Potatoes—a fancy piped potato side that's creamy, cheesy, and subtly crispy. When it comes to pasta, garlic and oil pasta is a classic choice, or go for a pasta bake with breaded chicken, sauce, and cheese. As for rice, yellow rice with corn and salsa or hot sauce can add a burst of flavor to your meal.

Breads

Bread sides like garlic bread or bruschetta can round out your meal. For a twist on the classic, try making bruschetta with ripe Roma tomatoes, shredded mozzarella, and a balsamic vinaigrette on a French baguette.

Other Sides

If you're feeling adventurous, try some less traditional sides like Israeli couscous with tomatoes, sauteed zucchini and squash, or collard greens and buttermilk grits.

Frequently asked questions