Crispy Chicken Cutlet Recipe
Barbecue embodies the essence of celebration and comfort, making this Chicken Cutlet recipe a perfect addition. Our unique, savory, and sugar-free dry rub for chicken and pork adds an unmatched flavor dimension. Reminiscing about our early days in Kansas City, we fondly recall visits to Stroud’s, a renowned eatery. Stroud’s, with its timeless appeal, offered classic home-style dishes, with its fried chicken achieving national acclaim. Originating as a humble barbecue and beer joint over 85 years ago, their fried chicken remains a beloved tradition, savored by generations throughout the greater Kansas City region.
In the spirit of Stroud’s generous servings, we invite you to prepare this chicken recipe in large quantities, serving it ‘family style’ alongside beans, mashed potatoes, gravy, and any other cherished family traditions. And don’t forget to complement it with our signature BBQ sauce, Candy Jalapeno, or our zesty spice sauce, Spicy Red , for an unforgettable experience. Fried chicken has an innate ability to bring families together, making it the ideal comfort food when loved ones gather.
Discover the joy of sharing this culinary masterpiece, seasoned not only for chicken but also perfect for flattening out pork loin. Elevate your gatherings with our delicious chicken cutlet recipe, combining the timeless flavors of barbecue and the warmth of togetherness.
Crispy Chicken Cutlet Recipe
These Crispy breaded chicken cutlets are thin-sliced chicken breasts coated in breadcrumbs and seasoning, which creates an irresistible, delicious, golden crust.
- Large Skillet for frying
- Peanut Oil for frying
- Metal tongs for turning chicken
- casserole dishes for breading station
- Paper Towels
- Meat Tenderizer
- Cutting Board
- 6 Boneless, skinless chicken breasts (Can also use Pork Loin)
- 2 Cups All Purpose flour
- 2-3 Cups Fine bread crumbs (plain. (can add panko to mix))
- 1 QT Peanut Oil for Frying
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Set up a breading station with three shallow dishes:
Flour (2c) Dredge
Egg (4-6 eggs) Dip
Breadcrumbs or Panko (2 cups) Press
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Flatten chicken or pork with a meat mallet so that its thickness is even across entire surface. Generously sprinkle with Gabrick’s “Chicken Rub”.
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Dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off.
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Press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices.
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Dust once more with a lighter coating of Gabrick’s Chicken Rub.
Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
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Heat oil in large cast iron pan to 325º.
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Fry a few pieces at a time. Do not overcrowd pan and making sure to bring the oil back up to temperature at the end of each batch before starting a new one.
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You’re looking for a light golden-brown color with internal temperature reaching 165º for chicken and 145º for pork.
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Transfer to a plate that’s lined with paper towels to soak up any excess oil.
For a dipping sauce with this dish we recommend: Candy Jalapeno, or Spicy Red (spicy).