Easy Fried Chicken Cutlet Recipe



2 Pounds boneless skinless chicken breast

3/4 Cup corn meal

1/4 Cup all-purpose flour

1/4 Teaspoon garlic powder

1/4 Teaspoon onion powder

1/4 Teaspoon black pepper

1/2 Teaspoon salt (or to taste)

1-2 Cups milk

3 Cups vegetable oil

Plate with paper towels to drain chicken

Zip lock bag or plastic wrap


Pour the milk into a bowl that’s big enough to act as a chicken dipping station and set aside. On a dinner plate, combine the corn meal, all purpose flour, garlic powder, onion powder, black pepper, and salt and blend well until uniform.

Trim fat and bone off the chicken breasts — if they were frozen, make sure they’re fully defrosted before frying — then carefully cut in half horizontally (filet) to create two thinner halves. (If you’re not comfortable doing this, most supermarkets sell fresh chicken cutlets or chicken tenderloins that don’t need to be prepared before frying.) Repeat for each chicken breast. Place half in the Zip lock bag or wrap in plastic wrap. This will prevent splatter when you use the smooth side of a meat pounding mallet or the bottom of a sturdy, flat-bottomed bottle or jar to pound each chicken piece into a thin cutlet.

Pour oil in skillet or fying pan. Higher pan sides inhibit oil splattering. Preheat oil over medium heat for 5-10 minutes. Toss a pinch of the flour mix into the oil. If it sizzles, it’s ready to start cooking. NOTE: If the oil smokes or becomes too splattery, turn the heat down. Do NOT leave the oil unattended as it could lead to a kitchen fire.

Take a chicken cutlet. Hold it along the top edge. Dip it fully in the milk then in the flour mixture until evenly coated. Carefully place it in the oil. Fry on one side for about five minutes, then turn over with tongs and fry for about another five minutes. Cooking time will vary with the thickness of the cutlet. The chicken is done when the coating turns a crisply golden brown. Place the piece on the paper towel covered plate to allow the cutlet to drain. Repeat this process for each piece.

IMORTANT: When you’re done frying the chicken, let the oil fully cool in the pan, then pour it into a jar or can and discard in the trash. Do not pour it down the sink!

Congratulations! You just made the Step By Step Chef’s Easy Fried Chicken Cutlet Recipe. Please visit StepByStepChef.com for over 175 more printable recipes with links to Step By Step Chef videos.

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