Claire Thompson
Chicken cutlets are a versatile dish that can be served in many ways, including on their own, in sandwiches, or sliced on a salad. While they are best enjoyed fresh, chicken cutlets can be stored in the fridge or freezer and reheated later. To keep chicken cutlets crispy, it is important to follow certain preparation and cooking techniques, as well as proper storage methods.
How to keep chicken cutlets crispy in the fridge
| Characteristics | Values |
|---|---|
| Chicken cutlet thickness | Thinly sliced chicken breasts |
| Breading | Flour, egg wash, breadcrumbs |
| Oil type | Avocado oil, or a mix of avocado oil and olive oil |
| Frying method | Pan-fried |
| Frying time | 4-5 minutes on each side |
| Frying temperature | Medium-high heat |
| Oil temperature | Hot enough for bubbles to appear around a wooden spoon |
| Post-frying | Place on a paper towel-lined baking sheet to drain excess oil |
| Seasoning | Salt and pepper |
| Storage | Store in an airtight container in the refrigerator for up to 3 days |
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What You'll Learn
Use thin chicken cutlets for even frying
Thin chicken cutlets are ideal for frying because they cook evenly and quickly. To prepare chicken cutlets, trim chicken breasts of excess fat and pat them dry. Then, use a meat tenderiser to pound the chicken breasts until they are about 1/2-inch thick. Alternatively, you can buy thinly sliced chicken breasts at the store to save time and effort.
Before frying, it is important to let the breaded chicken cutlets sit for at least 10 minutes. This ensures that the breading sticks to the chicken and helps to prevent the crumb mixture from falling off during frying.
When frying thin chicken cutlets, it is best to use a shallow pan with about 1/4-1/2 inch of oil. Heat the oil over medium-high heat until it is hot enough, which is indicated by small bubbles forming around a wooden spoon when inserted into the oil. Shallow frying the cutlets for 4-5 minutes on each side will result in a golden brown and crispy exterior with a juicy and tender interior.
It is important to note that the oil used for frying should have a high smoke point, such as avocado oil or a combination of avocado and olive oil. This prevents the oil from burning and gives the chicken cutlets a better flavour.
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Bread the chicken and let it sit before frying
Breading chicken cutlets and letting them sit before frying is a great way to ensure the breading sticks to the chicken and creates a crunchy coating. This method also helps to reduce the mess of frying by allowing you to bread the chicken ahead of time.
First, prepare your chicken cutlets by pounding the chicken breasts thin. Then, set up your breading station with three separate bowls containing flour, beaten eggs, and breadcrumbs. You can season each bowl of ingredients with salt and pepper for added flavour.
Next, dip the chicken cutlets into the flour, ensuring a light coating, then into the eggs, and finally into the breadcrumbs. Be sure to press the chicken into the breadcrumbs and move it around so that it's thoroughly coated.
Once all the chicken cutlets are breaded, let them sit for at least 10 minutes, or even up to 30 minutes, before frying. This waiting period helps the breading stick to the chicken and form a crust. It also allows the flour to hydrate and become tacky, creating a crispier texture.
While the chicken is resting, prepare your frying oil. Heat a generous amount of oil in a large, heavy-bottomed saute pan over medium-high heat. You can use olive oil for a better flavour, or a neutral oil like vegetable or canola oil if you prefer a higher smoke point. The oil is ready when it looks shimmery and forms little bubbles around a wooden spoon inserted into it.
Now, you're ready to fry your chicken cutlets! Fry 1-3 cutlets at a time, depending on your pan size, for about 4-5 minutes on each side until golden brown and cooked through. Don't overcrowd the pan, as this can affect the crispiness of your cutlets.
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Freeze cutlets on a tray before bagging to prevent sticking
If you want to keep your chicken cutlets crispy and prevent them from sticking together when storing them in the fridge or freezer, it's a good idea to freeze them on a tray before placing them in a bag. This technique ensures that the cutlets remain separate and don't clump together, making it easier to take out and cook only the desired portion.
To do this, prepare your chicken cutlets as usual, following your favourite recipe. After breading the chicken cutlets, place them on a parchment-lined tray, leaving some space between each cutlet. This step ensures that the cutlets don't stick to the tray and can be easily removed once frozen.
Place the tray of cutlets in the freezer and leave them until they are completely frozen. This usually takes a few hours, but the exact time may vary depending on the size of the cutlets and the temperature of your freezer.
Once the cutlets are frozen solid, you can transfer them to a plastic bag or airtight container. This method allows you to store the cutlets more compactly and save space in your freezer. Press out as much air as possible from the bag before sealing it tightly. Label the bag with the date and store it in the freezer.
When you're ready to enjoy your crispy chicken cutlets, simply take out the desired number of cutlets from the bag and cook them according to your preferred method. You can bake them in the oven, fry them on the stovetop, or even air fry them for a crispy texture without the excess oil.
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Bake cutlets instead of frying to avoid a messy stove
Baking chicken cutlets instead of frying them is a great way to avoid a messy stove while still achieving a crispy texture and delicious flavour. This method also allows you to prepare a large batch of cutlets that can be frozen and then baked as needed, making it a convenient option for quick and easy meals.
To bake chicken cutlets, start by preparing the cutlets by cutting them into smaller, kid-friendly portions. Instead of the traditional flour, egg wash, and breadcrumb coating, mix mayonnaise with egg yolks and dip the chicken pieces into this mixture. This unique combination provides a delicious flavour and helps the coating adhere to the chicken.
The next step is to create the crispy breading. In a pan, brown some panko (Japanese-style breadcrumbs) until they attain a gorgeous golden-brown colour and a satisfying crunch. These breadcrumbs will give your chicken cutlets that coveted crispy texture. Dip the mayo-coated cutlets into the browned panko, ensuring they are thoroughly coated.
Place the pre-breaded cutlets on a baking sheet and freeze them. Once frozen, transfer them to a plastic bag for easier storage and keep them in the freezer for up to three months. When those crispy chicken cravings hit, simply take out the desired number of cutlets and bake them in a preheated oven at 450°F. The baking time will depend on whether they are frozen or fresh. For frozen cutlets, bake for about 14 to 16 minutes, and for fresh cutlets, bake for 10 to 12 minutes.
Baking chicken cutlets is a mess-free alternative to frying, and it produces equally delicious results. With this method, you can enjoy crispy, crunchy chicken without the hassle of grease splatters and a messy stovetop. So, the next time you're in the mood for some crispy chicken, don't reach for the frying pan – just turn on your oven and bake your way to perfection!
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Pat the chicken dry to prevent a soggy coating
To keep your chicken cutlets crispy, it's important to pat the chicken dry before cooking. This process ensures you are removing any excess moisture from the chicken, which can lead to a soggy coating if not taken care of. By patting the chicken dry, you are giving yourself the crispiest coating possible.
It's worth noting that not all chicken is created equal, and some chicken does hold more water than others. However, this simple step of patting the chicken dry is an easy way to help prevent a soggy coating. You can use paper towels to pat the chicken dry and remove any moisture from the surface.
Additionally, it's a good idea to trim any excess fat from the chicken breasts before patting them dry. This will ensure that your chicken is as dry as possible before you begin the breading process. After patting the chicken dry, you can then proceed with the breading and frying, knowing that you've taken the necessary steps to prevent a soggy coating.
Some recipes also suggest letting the breaded chicken sit for a while before frying, allowing the breading to stick to the chicken properly. This can also help ensure a crispy coating. However, the key step to preventing a soggy coating is to pat the chicken dry before any breading or cooking takes place.
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Frequently asked questions
To make chicken cutlets crispy, use thin chicken cutlets as they will fry evenly. You can also pat the chicken dry to remove excess moisture. The 3-step breading process also helps to make the chicken crispy.
To store chicken cutlets in the fridge, place them in an airtight container. They will stay crispy for up to 3 days.
To freeze chicken cutlets, spread them out on a parchment-lined tray, then pack them tightly in a bag, pressing out the air. They can be stored in the freezer for up to 3 months.
To reheat chicken cutlets in the oven, bake them at 400°F for 5-6 minutes, flipping them over once halfway through.
To make chicken cutlets crispy in an air fryer, spray them with oil on both sides and air fry for 6-8 minutes at 450°F, flipping them once.
