Emilie Meyer
Chicken schnitzel is a classic dish that is surprisingly easy to make. It is a beloved favorite of many and can be found in cultures around the world. The process involves pounding chicken breasts thin, breading them, and then frying them to perfection. While pan-frying is a popular method, this article will focus on how to cook chicken schnitzel in a deep fryer for that extra crispy texture and juicy taste.
Characteristics of cooking chicken schnitzel in a deep fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350-375°F (175-193°C) |
| Oil type | Vegetable oil, canola oil, or peanut oil |
| Oil amount | 2 cups or 1/2 to 1 inch |
| Chicken coating | Flour, egg, breadcrumbs |
| Chicken coating technique | Dredge chicken in flour, dip in egg, press in breadcrumbs |
| Chicken coating thickness | Double coat for a thicker crust |
| Cooking time | 3-4 minutes per side, 7-8 minutes total |
| Cooking technique | Fry in batches, flip halfway |
| Draining technique | Use paper towels or a wire rack |
| Serving suggestions | Lemon wedges, parsley, mashed potatoes, roasted vegetables |
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What You'll Learn
Preparing the chicken: pounding, marinating, and coating
Chicken schnitzel is made with boneless and skinless chicken breasts. To prepare the chicken, start by cutting the chicken breasts diagonally to get thinner cuts. Then, use a meat mallet, a rolling pin, or the back of a pan to pound the chicken between two pieces of plastic wrap or parchment paper until it is about ⅛” inch thick. This will help the chicken cook faster and ensure it stays tender.
Next, it's time to marinate the chicken. You can simply dredge the chicken in flour, or for a more complex flavour, you can marinate the chicken in buttermilk and salt for about 3 hours. If you're short on time, a quick 30-minute brine will also ensure your chicken is juicy.
After marinating, it's time to coat the chicken. Prepare three bowls: one with flour (and kosher salt, if you didn't marinate the chicken in buttermilk), one with beaten eggs and vegetable oil, and one with breadcrumbs. You can add spices like paprika, garlic, onion, and mustard powder to the flour for extra flavour. Dip the chicken in the flour, then the egg mixture, and finally, the breadcrumbs. For a thicker crust, dip the chicken in the breadcrumbs a second time.
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Oil temperature and type
When deep-frying chicken schnitzel, the type of oil and its temperature are crucial for achieving the desired crispy texture and golden-brown colour. Vegetable oil is a popular choice for deep-frying chicken schnitzel. It has a neutral flavour and a high smoke point, which means it can withstand high temperatures without burning or smoking. Canola oil and peanut oil are also suitable options, as they have similar properties to vegetable oil.
To ensure the chicken schnitzel cooks evenly and reaches the desired internal temperature, the oil should be heated to the correct temperature before adding the chicken. Most recipes recommend heating the oil to around 350°F (175°C) to 375°F. At this temperature range, the chicken will cook through without becoming undercooked.
Using a deep fryer or a heavy skillet, heat the oil to the desired temperature. You can test if the oil is hot enough by dropping a breadcrumb into it; if it sizzles, the oil is ready for frying. Additionally, when frying the chicken, it is important to avoid overcrowding the pan or basket to ensure even cooking.
For those who prefer pan-frying over deep-frying, a smaller amount of oil is required. This method allows the chicken to come into direct contact with the pan, which can help brown the breadcrumbs faster and ensure the chicken and coating are cooked evenly. However, it may require more frequent flipping to prevent uneven browning.
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Cooking time and technique
Chicken schnitzel is a quick and easy meal to make, perfect for busy weeknights. The cooking time is minimal, and the preparation is simple. The key to a great schnitzel is in the small details.
First, you need to prepare your chicken. You will need boneless, skinless chicken breasts, cut into thin slices or pounded thin. The thinner the chicken, the quicker it will cook. You can use a meat mallet, a rolling pin, or the back of a pan to flatten the chicken breasts. For a classic schnitzel, you will need three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. For a Southern-style schnitzel, you can try marinating the chicken in buttermilk before coating it in spiced flour for a flavorful kick. For a nutty flavor and extra crunch, you can add sesame seeds to the flour.
Once your chicken is prepared, it's time to heat your oil. If you are using a deep fryer, heat 2 cups of vegetable oil to 350°F (175°C). If you are pan-frying, heat 1/2 to 1 inch of oil in a heavy skillet to the same temperature. You can test if the oil is hot enough by dropping a breadcrumb into it; if it sizzles, it's ready.
Now you can add your chicken to the hot oil. Work in batches to avoid overcrowding the pan or fryer, which will cause uneven cooking. Fry for 3-4 minutes on each side, or until golden brown and cooked through. The exact cooking time will depend on the thickness of your chicken, so keep an eye on it to avoid overcooking. If you are using a thermometer, the internal temperature of the chicken should be between 150-160°F.
Finally, remove the chicken from the oil and drain the excess. Place the schnitzel on a paper towel-lined plate or wire rack to absorb any excess oil. Flip the schnitzel after a minute or two to ensure both sides are drained. If you are cooking a large batch, you can keep the schnitzel warm in a low oven while you finish frying the rest. Serve immediately with lemon wedges and your favorite sides, such as mashed potatoes or roasted vegetables.
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Draining and serving
Draining the chicken schnitzel is an important step to ensure the dish is beautifully crunchy and not greasy or soggy. After frying the schnitzel, place it on a wire rack to drain the excess oil. This can be done on a sheet pan fitted with a wire rack or a paper towel-lined plate, with the schnitzel flipped after a minute or two to absorb oil from both sides. If cooking multiple schnitzels, set a wire rack on a sheet pan in a warm oven and transfer the cutlets there after they have drained. This keeps the chicken warm and allows air to flow around the schnitzel, preventing the bottom from becoming soggy.
Before frying, it is important to ensure the chicken is dry. Pat the cutlets with a paper towel to absorb any excess moisture. This will also help the flour stick to the chicken.
Chicken schnitzel is typically served with lemon wedges and a side of mashed potatoes or roasted vegetables. Other popular sides include capers, Dijon mustard, arugula salad, pickled red onions or other pickled vegetables, remoulade sauce, or a quick tartar sauce. It can also be served with hot chips and Comeback Sauce.
Leftover chicken schnitzel can be stored in an airtight container in the refrigerator for up to three days or frozen for three months. Reheat in the oven to prevent sogginess.
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Storing and reheating
Storing chicken schnitzel:
Chicken schnitzel can be stored in an airtight container in the fridge for up to 3 days. It is important to let the schnitzel cool to room temperature before storing it in the fridge. To prevent the schnitzel from becoming soggy, you can line the container with a paper towel and place the schnitzel on top, minimising contact with the paper. Separate extra layers with more paper towels or parchment paper.
Freezing chicken schnitzel:
Chicken schnitzel can be frozen for up to 3 months. It is best to freeze uncooked schnitzel for a crispier result, but you can also freeze pre-cooked schnitzel. To freeze, wrap each schnitzel in food wrap and then place them in a single layer on a baking tray lined with baking paper. Once frozen, transfer the schnitzels to a freezer-safe container or reusable sandwich bag.
Reheating chicken schnitzel:
The best way to reheat chicken schnitzel is in the oven. Preheat your oven to 400°F (200°C) and place the schnitzel on a wire rack or baking tray. Heat the schnitzel for 10 to 20 minutes until hot. You can also use an air fryer, which will give a crispy and crunchy coating. Preheat the air fryer to 375°F (190°C) and heat the schnitzel for 4 to 5 minutes. Alternatively, you can reheat the schnitzel in a skillet or in the microwave, although this may result in a soggy texture.
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