Fry chicken with bread crumbs is a popular technique used across Spain. It began in the southwest, with Galicia and the Basque Country sharing a very similar way of frying it with bread crumbs. This dish was first popularized in restaurants and bars in the ’50s by Spaniards who went to northern Europe for seasonal work.
Breaded Chicken Cutlets
- Level: Easy
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
- Yield: 4 servings
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow fryingAdd to Shopping List
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
- With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
- Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
- Serving suggestion: Lemon wedges, thyme sprigs for garnish .
Crumb-Fried Chicken Recipe
How to make Crumb-Fried Chicken
Classic crumb-fried chicken from the American South. Serve with a sauce of your choice.
- Total Cook Time35 mins
- Prep Time10 mins
- Cook Time25 mins
- Recipe Servings6
Ingredients of Crumb-Fried Chicken
- 1 chicken – cut into 6 pieces
- 2 eggs
- 1 Tbsp garlic paste
- 1/4 cup refined flour
- Dash of black pepper
- 1 Tbsp salt or to taste
- Powdered bread crumbs to coat the chicken
- Oil for deep-frying
How to Make Crumb-Fried Chicken
Place the chicken, eggs, garlic paste, refined flour, black pepper and salt in a bowl and mix well. Leave thus for at least an hour.
Lift the pieces and coat with the breadcrumbs and keep aside.
Heat the oil till a piece of bread thrown in comes up at once.
Place as many chicken pieces as come in without touching each other.
Turn once and lower the heat and let fry to a golden and then turn once again till golden on both sides.
Drain on absorbent paper and serve.
Note: In case you want to serve later, fry them for a short while on both sides, not letting them brown, and fry again to a golden color before serving.
Easy Breaded Fried Chicken Cutlets Recipe
Frying chicken doesn’t have to be an endless ordeal. These fried chicken cutlets come together surprisingly quickly, without sacrificing any flavor or texture.
How to Make Breaded and Fried Chicken Cutlets
WHY IT WORKS
- Clarified butter (an optional ingredient) adds tons of rich, nutty flavor to the cutlets.
- A small amount of Parmesan cheese in the breading adds even more flavor.
Fried chicken cutlets are a surprisingly fast and easy weeknight dinner. The secret to the richest, deepest flavor: Add clarified butter to the skillet instead of frying oil (though frying oil works fine, too)
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- 1 cup all-purpose flour (5 ounces; 140g)
- 3 large eggs, beaten
- 1 cup panko bread crumbs (2 ounces; 60g), roughly crushed by hand if very large
- 1 ounce (30g) grated Parmigiano-Reggiano cheese
- 2 boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about 1/4 inch thick each
- Kosher salt and freshly ground black pepper
- Clarified butter or vegetable oil, for frying (about 1 to 1 1/2 cups; see note)
- 5-Minute Radicchio and Watercress Salad (optional)
- Lemon wedges, for serving (optional)
- Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.
- Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to a clean plate and repeat with remaining cutlets.
- Fill a large cast iron skillet with 1/4 inch clarified butter or frying oil. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.
- Using tongs or your fingers, gently lower cutlets into the hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlets and fry until other side is browned and crisp, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets. Serve immediately with 5-Minute Radicchio and Watercress Salad and lemon wedges on the side, if desired.
Large cast iron skillet, instant-read thermometer
Clarified butter will give the chicken the best possible flavor, but it requires more work and tends to be more expensive; oil is absolutely fine as a time- and cost-saving ingredient.