Simple Fried Chicken Breast Cutlets Recipe

Simple Fried Chicken

The Spruce

Ratings (82)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 Pieces (4 Servings)
Nutritional Guidelines (per serving)
669 Calories
39g Fat
22g Carbs
53g Protein
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Nutrition Facts
Servings: 4 Pieces (4 Servings)
Amount per serving
Calories 669
% Daily Value*
Total Fat 39g 51%
Saturated Fat 12g 59%
Cholesterol 570mg 190%
Sodium 1446mg 63%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Protein 53g
Calcium 259mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Using thin chicken breast cutlets makes this a fast and easy dish to prepare and cook. 

Unless the boneless chicken breast halves are quite small, slice them horizontally to make cutlets, and 2 or 3 large chicken breast halves might be plenty for 4 servings. If your chicken breasts are quite small, use four and gently flatten them to an even thickness.

Serve the chicken with mashed potatoes or fries, along with coleslaw or a tossed salad.

Similar recipes you might consider would be crispy oven fried chicken thighs or legs, and buttermilk fried chicken sandwiches.​

Ingredients

  • 1 large egg
  • 3/4 cup milk
  • 1 to 2 tablespoons hot sauce (such as Frank's, Texas Pete, or Tabasco)
  • 1 cup all-purpose flour
  • 1 teaspoon Cajun seasoning (or a similar blend; preferably salt-free)
  • 1 teaspoon salt (use 1/2 teaspoon if the seasoning contains salt)
  • 1 teaspoon ground black pepper
  • 1-inch vegetable oil (such as canola or peanut oil)
  • 4 chicken breast cutlets* (boneless or small chicken breast halves, slightly flattened)

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for simple fried chicken cutlets
  2. In a large bowl whisk the egg with the milk and hot sauce.

    Whisk egg, milk, and hot sauce
    The Spruce
  3. In a wide, shallow bowl, combine the flour, Cajun seasoning, 1 teaspoon salt, and pepper.

    Combine flour and seasoning
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  4. In a large heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F (180 C/Gas 4).

    Add oil to skillet
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  5. Heat the oven to 200 F if serving will be delayed for a short time or if you are doubling the recipe and must cook in batches.

  6. When the oil is hot, dip a chicken cutlet (or flattened small chicken breast half) in the egg and milk mixture. Let excess drip off, then coat with the flour mixture. Carefully lower the coated chicken into the hot oil. Repeat with the remaining pieces.

    Dip chicken into egg mixture and then flour mixture
    The Spruce
  7. Fry the chicken for about 3 to 4 minutes on each side, until browned and cooked through.

    Fry chicken until browned
    The Spruce 
  8. Drain the chicken on layers of paper towel or brown paper bags. 

    Drain chicken on paper towels
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  9. Serve immediately or transfer to a large baking sheet and keep warm in a 200 F oven or warming drawer.

    Finished fried chicken cutlets with mashed potatoes
    The Spruce
  10. Enjoy!

*If you can't find thinly sliced chicken breast or cutlets, here's how to make them. Take a medium to large boneless chicken breast half and place on a cutting board. Place a hand on the chicken to keep it from moving. With your other hand, using a sharp knife, carefully slice through the chicken keeping the knife parallel to the cutting board. You should now have two cutlets similar in size. Repeat with more chicken breast halves for more cutlets.

This recipe could also be made with chicken tenders. Use about 1 to 1 1/2 pounds for 4 servings.