Moist Crispy Breaded Chicken Cutlets

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 7
• 7 boneless skinless chicken breasts, pounded thin (flatten to at least half their thickness)
• 1 large egg
• 2 cups buttermilk
• 1 1/2 teaspoons garlic powder
• oil (for frying)
• 1 cup all-purpose flour
• 1 cup dry breadcrumbs
• 1 teaspoon baking powder
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon dried italian seasoning (rubbed between fingers)
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper (optional)

Recipe

• 1 in a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine.
• 2 add in chicken breasts, using hands turn to coat completely in the buttermilk.
• 3 refrigerate for at least 5 hours.
• 4 in a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this).
• 5 prepare two plates or a jelly-roll pan (for placing the breaded chicken on).
• 6 place the chicken into a colinder and allow all the buttermilk mixture to drain.
• 7 dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture.
• 8 heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet).
• 9 fry each breast until golden brown and cooked through.