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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Honey Sriracha Fried Chicken Recipe

From its sheer mouth-watering look to its unforgettable texture, the art of making the perfect piece of expertly-crusted fried chicken is a skill that is worth its weight in gold, and along with this honey sriracha-glazed fried chicken recipe from Food52, your dinner table will believe it’s restaurant-grade.

This recipe gets the crispy texture down to a science while giving you the agency and freedom to customize your preferred spice level and method of serving. Once followed, the recipe results in glazed fried chicken pieces that are best served as is or as a sandwich, depending on your particular mood or patience level.


Fried Chicken:

4 boneless, skinless chicken thighs (approximately 1 pound)

Salt and pepper

2 teaspoons of garlic powder

1 teaspoon of cayenne pepper (divided)

⅔ cup and ½ cup of all-purpose flour, divided

½ cup milk of your choice

2 large eggs

2 teaspoons of white vinegar or freshly-squeezed lemon juice

1 cup panko

½ cup cornstarch

1 teaspoon baking powder

½ teaspoon baking soda

4 cups neutral oil, such as sunflower seed or peanut

Honey sriracha glaze

¼ cup honey

2 tablespoons sriracha, plus more to taste

¼ teaspoon cayenne, plus more to taste

1 pinch of salt


  1. Begin the process by placing your chicken thighs in a large bowl, spreading them out, and seasoning them with a hefty pinch each of salt, black pepper, garlic powder, and ½ teaspoon cayenne pepper. Be sure to rub the seasoning into the thighs afterwards, flipping the chicken over, ensuring an even coating.
  2. Add ⅔ cup of flour to a separate, medium bowl or plate. Whisk together your milk, eggs, vinegar, 1 teaspoon of salt, and the remaining ½ teaspoon cayenne pepper in a medium bowl. In a third, separate bowl, stir your panko, cornstarch, ½ cup of flour, a pinch of salt, the baking powder, and baking soda together with a cooking spoon.
  3. Add ¼ cup of the egg mixture into the panko mixture, and roughly stir it together with a fork, or your gloved hands. The end result should be tiny clumps of dough that will get extra crispy once fried. Search the bowl for any large chunks, and break them apart, if found.
  4. Working slowly with only one piece at a time, dip a chicken thigh into the ⅔ cup of flour, making sure that it’s completely, evenly coated, then shake off the excess flour. Dip the chicken into the egg mixture, then completely dredge it into the panko mixture, pressing the thigh pieces firmly to fully coat them. Repeat this process for all remaining chicken breasts.
  5. Heat your neutral oil of choice in a deep pan over medium heat, until it reaches 350°F or until it sizzles appropriately when you drop a tiny crumb of panko in. Gently (and carefully) place 1 to 2 chicken thighs into the oil, depending on the size of your particular pan. Fry each thigh for 5 to 7 minutes, keeping an eye on the pieces until they are golden brown all over. Reduce the heat to medium or medium-low after frying the first batch. Place the now fried chicken on a cooling rack and repeat the process with the remaining thighs.
  6. Once all chicken is fried, combine your honey, sriracha, cayenne, and salt in a bowl. Taste the mixture, and adjust the levels of sriracha and cayenne to your preferred spice-preference, and then lightly brush each piece of fried chicken with the honey glaze.
  7. Serve the fried chicken as is or turn it into a sandwich by placing a fried thigh piece between toasted hamburger buns with some sriracha, mayonnaise, lettuce, and sliced mango for an unforgettable flavor combination.

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