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just plain good golden fried chicken cutlets

(7 ratings)
Blue Ribbon Recipe by
Elaine Bovender
Wilmington, NC

Good old Southern fried chicken is a favorite of my husband and me. This is an easy recipe to make and it's just plain good, especially when served with cream gravy and mashed potatoes. I've also served this with Au Gratin potatoes and a veggie for a very good supper. The brining step makes this chicken so moist and tender and also pounding it thin helps it to cook much faster so it's relatively easy and fast for a weeknight meal. Hope y'all enjoy!

Blue Ribbon Recipe

These chicken cutlets aren't just plain good, they're just plain delicious! Basically, they're chicken fried chicken. The seasonings add a big punch of flavor. Soaking chicken breasts in brine before frying not only helps keep them moist it adds a bit of savory flavor to the meat. Once fried, the crust is light and sticks to the chicken perfectly. Serve with mashed potatoes and cream gravy for a super comforting meal.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 3 to 4
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For just plain good golden fried chicken cutlets

  • 3 to 4
    boneless, skinless chicken breasts
  • 2 to 3 c
  • 1 to 2 Tbsp
  • 3/4 c
    all-purpose flour
  • 1/2 c
  • Chef Paul Prudhomme's Poultry Magic seasoning
  • pepper, to taste
  • canola oil, for frying

How To Make just plain good golden fried chicken cutlets

Test Kitchen Tips
Depending on how thick your cutlets are, cooking time will need to be adjusted. Based on the thickness of our chicken, we found 6-7 minutes total was perfect.
  • Adding chicken breast to a brine.
    In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.
  • Pounding chicken breasts thinner.
    After the chicken is thoroughly chilled, using a meat mallet, pound each breast to about 1/4" thick. If pieces are too large after pounding, you may cut them in half.
  • Seasoning the chicken breasts.
    Sprinkle with Paul Prudhomme's Poultry Magic Seasoning. Gently rub in and set aside.
  • Flour in one bowl and buttermilk in a second bowl.
    In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.
  • Heating oil in a cast iron pan.
    Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.
  • Dredging chicken in flour.
    Dredge chicken pieces in flour.
  • Dipping chicken in buttermilk.
    Dip in buttermilk.
  • Dipping chicken back in flour.
    Coat with remaining flour. You may need to use a little more flour.
  • Frying the chicken in hot oil.
    Once the oil is hot, add chicken pieces and sprinkle them with pepper. Cook 5 to 6 minutes or until golden and carefully turn. Sprinkle with additional pepper, if desired. Cook on the other side until golden brown and juices run clear.
  • Draining chicken on paper towels.
    Drain on paper towels and serve hot.
  • Fried chicken cutlets on a plate with mashed potatoes and carrots.
    IMPORTANT TIP: You may have to cook the pieces in stages so as not to overcrowd your pan. I usually only cook two pieces per pan load. I usually purchase Chef Paul Prudhomme's Poultry Magic Seasoning Blend at the Food Lion stores. I've also found it at Harris Teeter and sometimes at Piggly Wiggly. Our Walmart sStore doesn't carry this at all.