Fried Crispy Chicken Cutlets Recipe

Across the globe the deliciousness that is the crispy texture of a fried chicken thigh is called by many names: schnitzel, Milanese, tenders, but no matter the name, if you prepare, fry, and serve these crispiest chicken cutlets from Smitten Kitchen the right way, you’ll be tempted to give them a new name yourself.

Though the recipe only takes about 45 minutes to an hour to prepare, it’s done with meticulous attention, providing you and your dinner guests with a relatively simple weekday meal that won’t break the bank and may have the potential to beat out the nearest fast-food chicken tender based on texture alone.


  • 1 ½ pound of boneless, skinless chicken thighs
  • 1 large egg
  • 1 ½ cups of plain breadcrumbs (homemade or panko-style)
  • Oil for frying
  • Kosher Salt
  • Freshly ground black pepper
  • (Optional) Additional Seasoning such as a spice blend or garlic and/or onion powder


  1. Before cooking your chicken remove it from its packaging and pat it dry on all sides with a paper towel. This will remove any unwanted moisture and prep the chicken for efficient breeding. If you’re satisfied with the thickness of your cutlets, you can arrange them on a large kitchen sheet tray and season all sides with salt, pepper, and any additional spices you’d like. If you’d like your cutlets to be thinner before seasoning you may pound them flatter by placing half of the cutlets in a gallon-sized freezer bag and beating it with a kitchen mallet.
  2. Grab a wide, shallow bowl and crack your egg into it, removing any shell pieces as needed. Beat the egg with a forkor whisk until the mixture of egg white and yolk is “very loose.” Fill another wide bowl with your breadcrumbs, and place both bowls beside your sheet tray of chicken.
  3. Taking no more than one piece at a time, dip a chicken cutlet into your beaten egg, let the excess egg drip off, and then dip both sides into the bread crumbs. Press both sides of each cutlet into the crumbs, ensuring that they’re each completely coated, and then repeat this process with all the pieces.
  4. Grab a large frying pan, and pout just under ½ inch of oil into it and heat the oil over medium-high. You’ll know when the oil is ready when a thermometer placed in it reads 350°F or when the oil hisses loudly when a drop of water is flicked into it. Begin by placing your first few breaded cutlets into the oil, keeping them as apart as possible. If they are too crowded at the beginning of the frying process, the temperature will lower significantly and lead to heavier, greasier chicken.
  5. Fry each chicken for 4 to 5 minutes on one side and 3 to 4 minutes on the reverse side or until both sides aregolden brown. Once a cutlet is finished frying, remove it from the oil, let the excess drip off for 10 to 20 seconds and place it on a baking tray atop paper towels or paper bags. If you’re without a baking tray, you can simply put the pieces atop folded paper towels to absorb the excess oil. No matter the cooling surface, you’ll want to season the cutlets with salt on each side while they’re still sizzling hot. This timing is key, as it allows the salt to form tightly to the cutlets once they’re finished frying.
  6. After all your cutlets are cooked, dispose of your frying oil through safe, legal methods and plate the cutlets for serving! You can spruce up this meal by adding some chopped herbs on top, some fresh lemon zest, or you can even make a little dip by combining together a dollop of mayonnaise, a squirt of whole-grain mustard, a dash of hot sauce,a squeeze of lemon juice, salt, and pepper.


If you prepared too many breaded cutlets or ran out of frying oil, know that uncooked, breaded chicken cutlets can keep in the refrigerator for only up to a day, but fried, cooled cutlets can keep up to three days. To reheat, the best method is by placing the cooked cutlets in a 350°F oven until they’re hot and crispy.

As you can clearly see, the cooking method of these breaded chicken cutlets is meticulous without being overbearing, allowing you to find your own frying rhythm. Don’t be discouraged if your first few pieces dropped into the oil are discarded; it’s all a learning process and often a delicate balance between cooking time and batter texture. Besides, once you try even a lesser-than crispy chicken cutlet, you will hardly be able to wait until your next attempt!

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Five Ways to Prepare Boneless Skinless Chicken Breasts

Whether you’re looking to eat healthier in general or are just looking for a new set of kitchen skills for the preparation, cooking, and serving of skinless chicken breasts, then this curated list from Food52 will supply you with enough recipe ideas to make the most out of your chicken dinner.

Often a value-purchase at your local supermarket, the six-pack of boneless, skinless chicken breasts calls to us all sometimes, and while it’s not a bad idea to incorporate the chicken breast (devoid of bones and skin) into your weekly routine, an improperly-seasoned entree can have an adverse effect on any dinner guest or chef. With that being said, it’s best to go into the kitchen prepared, lest you be tempted by the fat-filled chicken skins that we all know would taste oh-so-good in the air fryer. So without further ado, here are our favorites from the larger list:

Grilled Herbed Chicken Breasts with Radicchio

Inspired by a restaurant in Portland, Oregon, this dish has a sweet-tart dressing that pairs perfectly with the chicken breast that’s seasoned enough to give you a little kick in the mouth with every bite. The full meal is incredibly satisfying, and what’s more is that the dressing, which incorporates pickled red onions, can last in the refrigerator for a week, giving you more salads or meals to experiment with.

Elegant Easy Chicken

Though this dish is named “easy chicken,” the seasoning on these sliced cutlets is anything but provincial or simple. What makes this 30-minutes or less chicken recipe special enough to be paired with almost any dish is the preparation that includes champagne as well as fresh cream, minced tarragon, and rosemary, all of which will leave your mouth watering the second your eye or nose catches it coming out of the oven.

Vietnamese Mango and Chicken Salad

Adopted from a Vietnamese banana flower salad recipe, this dish utilizes the green mango, which holds a flavor that is tart but not particularly bitter in its bite. What has resulted is a lovely, lively dish that can stand on its own as a light meal or pair perfectly with any Asian cuisine dish such as a burry or vermicelli noodle bowl. The brightly-colored salad has the often-skipped “umami” flavor that can only be achieved if the recipe is followed closely with the sometimes-hard-to-find ingredients like “rau ram” or Thai basil. Luckily, many Asian Markets house these pieces of the puzzle, so visit your local spot today, and get started!

Chicken Marsala

This classic dish can be made at home but still be of restaurant quality. The delicious, velveteen sauce of the Chicken Marsala is made possible by its incorporation of sweet Marsala wine and heavy cream for a texture that not only tastes good but it’s perfectly absorbed by the bed of freshly-coiled linguine that it rests upon. Serve this dish alongside Parmesan risotto or simply keep the entree traditional, either way, it’s sure to impress.

Cheater’s Chicken Schnitzel

Named after its substitutive “frying” technique that uses panko breadcrumbs and a mustard-mayonnaise marinade in place of the typical flour, egg, and milk affair, this entree is perfect for those who require a unique texture with their food. What results from the immediate integration of marinade and panko is a highly crispy outer layer that is satisfying to the touch, taste, and mouthfeel. Moreover, top these strips with fresh parsley and lemon wedges, or place the schnitzel itself atop your favorite salad creation for an anything-but-boring lunch.

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Roasted Chicken Recipes

A properly-prepared Roasted Chicken dinner has a near-universal, comforting appeal, and thanks to this collection of over two dozen recipes from Martha Stewart, you can leave the all-too-tempting rotisserie chicken under the grocery store heat lamp where it belongs.

Often praised as true comfort food, a roasted chicken combines aromatics, texture, flavor, and juices into a dish that can be served as a casual weeknight supper, elevated to a special occasion’s main course, or even saved for thefollowing day’s leftovers. The versatility of the roasted chicken is also attributed to its simple, yet classic preparation alongside fresh herbs, spices, and vegetables. So, take note of the different ways in which you can diversify your Roast Chicken game and ultimately provoke an after-dinner feeling of satisfaction and fulfillment.

Spatchcocked Chicken with Chickpeas

It’s back to basics with this quick-cooking recipe as you spatchcock the bird by removing the chicken’s backbone and laying it flat atop a bed of cilantro and chickpeas in a cast iron skillet. While your chicken roasts in the oven, the juices will be soaked up by the roasting chickpeas, giving you a superb pairing of protein and legumes when it’s all said and done.

Crisp-Skinned Chicken with Rosemary Potatoes

To ensure great texture, crispy skin, and maximum browning for this roasted chicken, opt for a rimmed baking sheet instead of a high-sided roasting pan. While this recipe has you season the chicken with traditional spices and plenty of lemon juice, be sure to lay it atop a sheet pan that’s lined with cored fennel bulbs for a rounded-out meal that will be ready to devour as soon as the timer strikes.

Chicken with 40 Cloves of Garlic

If you are a fan of garlic, it’s obvious that this recipe is calling your name. Hailing from the French countryside, this recipe has you roasting your butter-basted chicken in a skillet alongside dozens upon dozens of garlic cloves, a sprinkle of thyme, and other seasonings. The sheer quantity of garlic in this recipe ensures that the meat will remain tender and juicy throughout the cooking process, and if they thought of peeling that much garlic makes your skin crawl, be sure to check out the peeling cooking hack inside the recipe.

Herb-Roasted Chicken and Vegetables

Resting atop a bed of red potatoes, carrots, and leeks, this roasted chicken recipe holds a ton of flavor and juicy meat beneath its crispy skin, and it’s all because of what’s inside. You’ll stuff the heavily- seasoned chicken with plenty of fresh herbs, particularly thyme and parsley. Lay the bird on top of your vegetables for a one-pot dinner, and top it off with a little wine to bring out the proper aromatics during the roasting process.

Roasted Chicken Thighs with Tomatoes, Olives, and Feta

Inspired by the Mediterranean cooking tradition, this recipe has you roasting only chicken thighs alongside grape tomatoes, Spanish olives, shallots, and feta cheese for a highly unique flavor profile. And that flavor is all the more off-set by the inclusion of mint in this recipe, as the mint leaves add a layer of freshness that could not otherwise be attained.

Roasted Quartered Chicken with Herb Sauce

Choose this recipe the next time you’re looking to impress your dinner guests with elaborate plating and an intensely flavorful herb sauce. This cooking method produces toasty skin, as you’re only cooking thigh and leg pieces, but it’s truly the savory herb sauce that’s made from minced garlic, red pepper flakes, red wine vinegar, and parsley leaves that will undoubtedly elevate your next roasted chicken.

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The Best Recipes for Grilled Chicken

Grilled chicken, for many, is a dinnertime classic staple dish and oftentimes a lifesaver for those cooking in a pinch or on a budget, and with this survey of Martha Stewart’s Greatest Grilled Chicken Recipes, you won’t be without ideas the next time you decide to serve white or dark meat.

Grilled Chicken with Lemon and Oregano

Let the citrus and herbs of this recipe delight you and your guests’ pallets and savor the utterly sun-filled flavors of the Mediterranean with this dish. You’ll marinate a halved chicken in chopped fresh oregano, lemon zest, and freshly squeezed lemon juice. Let it rest for a few hours (but you know it’d be better left overnight) and then cook it over a medium heat and plan to move it to a cooler part of the grill if you find the outside burning too quickly. Cut, serve, and enjoy this juicy and savory treat.

Grilled Whole Chicken with Barbecue Sauce

If you’re grilling a whole chicken, and you want it to be absolutely perfect, a great barbecue master knows that it takes a whole heap full of patience and restraint to get the job done right. This recipe suggests setting up your preferred grill for indirect heat and cooking the chicken for an hour and a half, brushing the bird with homemade barbecue sauceduring the last 15 minutes on the grill for the best results.

Grilled Buttermilk Chicken

While you have that grill out, let’s fire up some deeply delicious buttermilk chicken that’s as flavorful as it is moist and tender. This recipe asks you to marinate it in tangy buttermilk, garlic, and fresh rosemary or thyme. If you’re looking for a more heavenly aromatic essence, try infusing the chicken by grilling it alongside orange segments and rosemary springs for a hint of herbal and citrus smells and flavor that will have your tablemates smiling and salivating.

Grilled Chicken with Mango and Mint-Lime Dressing

This grilled chicken recipe has a great half-dressing, half-marinade recipe that will make your next break room lunch feel like it’s tableside at the downtown restaurant of your choice. The flavorful and versatile concoction has you combine lime juice, garlic, and fresh mint together for a lively mixture perfect for its dual purpose. Top your favorite saladgreens with the other half of the dressing/marinade and pair it with watercress, mango and charred radishes for a great addition to any “sad salad.”

Barbecued-Chicken Salad

Speaking of salads, you don’t have to only have a barbecue chicken salad as an inevitable use for leftovers from your latest Sunday barbecue. Instead, plan ahead and use an unforgettable smoky marinade made from lime zest, lime juice, garlic, paprika, and honey. Brush that onto the chicken before you grill and then use the remaining bit to dress the salad that you’ll pair the chicken with alongside cherry tomatoes, grilled corn, avocado, and lettuce of your choosing.

Smoky Grilled Chicken with Sweet Vinegar Sauce

This light dish is a combination of salty richness and tart, sweet flavors as the chicken is brushed with a robust vinegar sauce before hitting the grill for that extra charred, smoky flavor and can’t beat texture. The dual purpose marinade and dressing is made by combining paprika, mustard, sugar, cayenne, salt, and pepper, and the entire dish is perfect for your next served appetizer or full-course staple. 

Cashew-Chicken Kebabs

If you’re looking for an aesthetically-pleasing treat then look no further than these chicken thighs that are brushed in a mixture of red curry paste and ground cashews for these skewers that are inspired by Thai cuisine. They grill quickly, and when served over a rice noodle salad, they’re sure to disappear quickly too!

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Creamy Honey Mustard Chicken Thighs

If you’re looking for a delicious and easy to make dinner, this is the right recipe for you! These creamy honey mustard chicken thighs will make the perfect mid-week meal to grace your table. This recipe was created by Chris from Don’t Go Bacon My Heart and can easily be made in under 30 minutes, which makes it even more appealing.

Even better? You only need one 12 inch non-stick pan to make this recipe! That’s right – no extra dishes, nothing to marinate, no making the sauce in a different pan. Add a side of mashed potatoes or rice and a canned veggie, and dinner is ready to go!

Ready to get started? First, you’ll need to grab a 12-inch nonstick pan, a wooden spoon, tongs, a sharp knife, and a chopping board.

Then, you’ll need to grab these ingredients:

  • 6 chicken thighs(bone in, skin on)
  • 3/4 cup chicken stock
  • 1/2 cup heavy/double cream (room temperature)
  • 5oz pancetta (or bacon)
  • 2 shallots,finely diced
  • 2 cloves of garlic, minced
  • 2 tbsp honey
  • 1 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • few sprigs of fresh thyme
  • Olive oil, as needed
  • Salt & black pepper

Now, add a drizzle of olive oil to a nonstick pan over medium-high heat. Place the chicken thighs skin down and let fry until that side is crispy, season with a pinch of salt and pepper, then flip. Turn heat to medium, season with salt and pepper again, and dry until thoroughly cooked through the center. Remove thighs from pan and drain excess fat.

(Cooking Tip: Keeping the skin on and bone in of the chicken thighs helps the meat cook more evenly because the bone heats the center, and also results in juicier meat.)

Add the pancetta or bacon to the pan and fry until it begins to brown. If there is extra fat, drain it, and then add the shallots and cook until soft. Next, add the garlic and cook for about a minute or until it starts to brown.

Then, add in the chicken stock, honey, cream, and both mustards, then stir to combine. Add the thyme and allow the sauce to simmer until it begins to become thick. Season with salt and pepper, then add chicken thighs back into the pan. Coat with the sauce, then serve!

Love the sauce? This recipe compliments pork well! If you choose to use pork chops, begin by pan-frying them, then basting in butter and herbs – similar to steak. You can find a similar recipe here.

Prefer to use chicken breasts? The prep for these takes a little longer, but it’s definitely worth the extra effort. You’ll start out by marinating the breasts for at least 30 minutes in oil, lemon juice, and herbs. You can see the perfect recipe for this marinade here. You’ll also want to butterfly 2 large breasts, making 4 smaller breasts.

And that’s all! This recipe is perfect for school nights or busy nights when you need a quick meal for the family.

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Cider-Braised Chicken Recipe

This one pan Cider-Braised chicken recipe is sure to bring on the Fall feels.  Boasting all things savory (bacon, brussel sprouts, and whole grain mustard, OH MY!), this dish is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite. Take a look below for a bonus mashed potato recipe that will be sure to be the only masked potato recipe you stick to from now on. With these 2 savory dishes combined you can’t go wrong in pleasing every guest that tries these delicious recipes. Be sure to follow these great tips on how to make the best mashed potatoes because believe it or not, there is an art to it. Good luck and enjoy the perfect fall dinner that is right at your fingertips!

4 slices bacon, chopped
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
2 medium tart red apples, cored and cut into wedges
1 12 – ounce bottle sparkling apple cider
2 tablespoons chopped fresh thyme
2 tablespoons whole grain mustard
1 teaspoon kosher salt
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.


2 1/2 pounds Yukon gold potatoes, well scrubbed and cut into quarters

Kosher salt

1 stick unsalted butter

3/4 cup half-and-half

1 cup shredded smoked gouda

Freshly ground pepper

1/4 cup thinly sliced chives


  1. Slip the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes.
  2. Meanwhile, heat the butter and half-and-half in a small pot until the butter melts and the mixture is hot.
  3. Once the potatoes are cooked, drain well in a colander and then return them to the pot. Turn the heat back on to low and stir the potatoes to “dry” them. Mash the potatoes until smooth and stir in the hot half-and-half and butter. Add the shredded cheese by the handful, stirring to melt, and season generously with salt and pepper. Stir in the chives. Serve immediately.

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