Ultra-Crispy Homemade Fried Chicken Cutlets 

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Why This Fried Chicken Is Special

This style of fried chicken:

  • Uses thin chicken cutlets (fast cooking, extra crisp)
  • Has a seasoned flour coating
  • Is fried at the right temperature for crunch without dryness
  • Drains properly so it’s not greasy
  • Tastes amazing even cold the next day

It’s simple, honest, and deeply satisfying.

Ingredients (Serves 4–6)

Chicken

  • 1 kg (2.2 lb) chicken breast or boneless thighs
  • Cut into medium cutlets

Marinade (Tenderness & Flavor)

  • 2 cups buttermilk
    (or milk + 1 tbsp vinegar/lemon juice)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder

Coating (Crunch Builder)

  • 2½ cups all-purpose flour
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1½ tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)

Frying

  • Vegetable oil / sunflower oil / peanut oil
  • Enough for shallow or deep frying

Step 1: Prepare the Chicken Properly

  1. If using chicken breast, slice each breast horizontally into thinner pieces.
  2. Aim for even thickness so all pieces cook at the same rate.
  3. Pat dry lightly with paper towel.

Why this matters:

Thin cutlets cook quickly, preventing the outside from burning before the inside is done.

Step 2: Marinate for Juiciness

  1. In a large bowl, mix:
    • Buttermilk
    • Salt
    • Pepper
    • Paprika
    • Garlic powder
    • Onion powder
  3. Add chicken pieces.
  4. Cover and refrigerate:
    • Minimum: 1 hour
    • Best: 4–12 hours

Science behind it:

Buttermilk slightly breaks down proteins, making the chicken extra tender and helping the coating stick better.

Step 3: Prepare the Seasoned Flour

In a wide bowl or tray, mix:

  • Flour
  • Salt
  • Pepper
  • Paprika
  • Garlic powder
  • Onion powder
  • Cayenne (optional)

Mix thoroughly so spices are evenly distributed.

Pro tip:

Well-seasoned flour is the difference between “crispy” and “wow”.

Step 4: Coat the Chicken (Correct Technique)

  1. Remove chicken from marinade (do not wipe it dry).
  2. Place directly into seasoned flour.
  3. Press firmly so flour sticks into every fold.
  4. Shake off excess gently.
  5. For extra crunch, dip back into buttermilk and flour again (double coating).

Why pressing matters:

Those uneven clumps become crispy ridges—exactly what you see in the photo.

Step 5: Let the Coating Rest (Very Important)

Place coated chicken on a rack or tray for 10–15 minutes before frying.

This step:

  • Hydrates the flour
  • Helps coating stick
  • Prevents it from falling off in oil

Most people skip this—don’t.

Step 6: Heat the Oil Properly

  1. Pour oil into a heavy pan (about 2–3 cm deep for shallow frying).
  2. Heat to 170–180°C (340–355°F).

How to test without thermometer:

  • Drop a pinch of flour:
    • Sizzles immediately → ready
    • Browns instantly → too hot
    • Sinks → too cold

Step 7: Fry Like a Pro

  1. Carefully place chicken into hot oil.
  2. Do NOT overcrowd the pan.
  3. Fry 3–4 minutes per side.
  4. Turn only once.
  5. Color should be deep golden brown.

What’s happening:

  • Moisture escapes as steam
  • Oil creates a sealed crust
  • Inside stays juicy

Step 8: Drain Correctly (No Greasy Chicken)

  1. Remove chicken and place on:
    • Paper towels OR
    • Wire rack over a tray
  3. Sprinkle lightly with salt while hot.

Do NOT stack immediately—steam makes it soggy.

Texture You Should Get

  • Outside: Crunchy, crackly, golden
  • Inside: Juicy, soft, flavorful
  • Crust: Stays crisp even when cool

Exactly like the image you shared.

Flavor Variations

🌶 Spicy Fried Chicken

Add:

  • Extra cayenne
  • Chili powder
  • Hot sauce in buttermilk

🧄 Garlic Lovers

Add:

  • Fresh garlic paste to marinade
  • Extra garlic powder in flour

🌿 Herb Version

Add to flour:

  • Dried thyme
  • Oregano
  • Parsley

🧀 Cheesy Crunch

Mix into flour:

  • Finely grated Parmesan

Serving Ideas

  • With fries 🍟
  • In sandwiches 🥪
  • With coleslaw 🥗
  • With rice 🍚
  • As a snack with sauce

Best Sauces

  • Garlic mayo
  • Honey mustard
  • Spicy ketchup
  • BBQ sauce

Storage & Reheating

Fridge:

  • Up to 3 days

Reheat (best):

  • Oven at 180°C (350°F), 10 minutes

Avoid microwave → kills crunch

Final Words

This is real homemade fried chicken—not fast food, not factory-made. The crisp, uneven golden crust in your image is achieved through:

  • Proper marination
  • Well-seasoned flour
  • Correct oil temperature
  • Patience

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