If you're craving a dish that embodies the heart and soul of Southern cooking, look no further than these irresistible Southern Fried Chicken Cutlets! With a crispy, golden-brown exterior and tender, juicy meat inside, this recipe is sure to become a family favorite. Perfect for a cozy dinner or a weekend gathering, these cutlets are not only quick to prepare but also packed with flavor. Ready to impress your taste buds and your guests? Dive into this delectable recipe and discover the secrets to achieving that perfect crunch!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken cutlets
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Place chicken cutlets in a shallow dish and pour buttermilk over them. Cover and marinate in refrigerator for 30 minutes to tenderize and enhance flavor.
- In a separate shallow bowl, mix all-purpose flour, paprika, garlic powder, salt, and black pepper to create seasoned coating.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each cutlet thoroughly in seasoned flour mixture, ensuring complete and even coverage.
- Heat vegetable oil in a large cast-iron skillet or heavy-bottomed pan to 350°F (175°C). The oil should be about 1/2 inch deep.
- Carefully place coated chicken cutlets into hot oil, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Remove chicken from oil and drain on wire rack or paper towels to remove excess oil and maintain crispiness.
- Let chicken rest for 5 minutes before serving to allow juices to redistribute and coating to set.
- Serve hot with classic Southern sides like coleslaw, mashed potatoes, or buttermilk biscuits.
Tips
- Marinate for Maximum Flavor: Allow the chicken cutlets to soak in buttermilk for at least 30 minutes. This not only tenderizes the meat but also infuses it with rich flavor.
- Season Your Flour: Don’t skip the seasoning! Mixing paprika and garlic powder into your flour adds a depth of flavor that elevates the dish. Feel free to experiment with other spices like cayenne pepper for a kick!
- Heat the Oil Properly: Ensure your oil is at the right temperature (350°F or 175°C) before frying. If it's too hot, the coating may burn before the chicken cooks through; too cool, and the cutlets will absorb excess oil.
- Fry in Batches: To avoid overcrowding the pan, fry the cutlets in small batches. This helps maintain the oil temperature and ensures even cooking.
- Drain and Rest: After frying, let the chicken drain on a wire rack or paper towels to keep it crispy. Allowing it to rest for a few minutes before serving helps the juices redistribute, making each bite succulent.
- Pair with Southern Classics: Serve your fried chicken cutlets with traditional sides like coleslaw, mashed potatoes, or fluffy buttermilk biscuits for a complete Southern feast!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 110mg
