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.
Ingredients For just plain good golden fried chicken cutlets
3 to 4
boneless, skinless chicken breasts
2 to 3 c
1 to 2 Tbsp
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.
In a medium bowl, mix water and salt until salt is dissolved. Add chicken breasts. Cover and refrigerate for at least 2 hours.
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.
Sprinkle with Paul Prudhomme's Poultry Magic Seasoning. Gently rub in and set aside.
In separate bowls, add flour to the first bowl and add buttermilk to the second bowl.
Using a heavy skillet (I use a cast-iron chicken fryer), heat oil.
Dredge chicken pieces in flour.
Dip in buttermilk.
Coat with remaining flour. You may need to use a little more flour.
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.
Drain on paper towels and serve hot.
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.
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