If you have never used avocado oil to fry your chicken, you are missing out! These crispy chicken cutlets are so easy to make and turn out perfect every time.

If you love the taste of fried chicken but try to avoid inflammatory seed oils, these chicken cutlets are calling your name! They pack all the flavor of the fried chicken you grew up eating, but swapping canola oil for avocado oil makes this recipe much healthier. From the flavorful, crispy breading to the juicy interior, these chicken cutlets are a staple crowd-favorite.

 

What Ingredients Do I Need?

You only need a handful of ingredients to make these delicious crispy chicken cutlets! This is one of those simple recipes that is big on flavor but doesn’t require a laundry list of ingredients or hours spent in the kitchen. To make these crispy chicken cutlets you need:

• 2 boneless skinless breasts
• 1/2 cup all purpose flour
• 3 eggs, beaten well 
• 1 cup Panko bread crumbs
• 1 cup avocado oil (may use 1/2 cup EVOO 1/2 cup avocado)
• Salt, pepper & garlic powder

How Do I Make Crispy Chicken Cutlets?

If you are intimidated by the idea of frying your own chicken, I promise you will be pleasantly surprised! Start by pouring your avocado oil into a small skillet on medium high heat and preheating your oven to 350 degrees. Next, flatten your chicken breasts to ½ inch thickness using a meat mallet or rolling pin. Season the chicken with kosher salt, black pepper, and garlic powder. Feel free to add other seasonings of your choosing here! Onion powder or Italian seasoning would also be delicious.  Next, crack and whisk your eggs in one bowl, measure out your flour in another bowl, and measure out your Panko bread crumbs in a third bowl. Drench the chicken breasts in flour, making sure it is coated on all sides. Dredge it through your whisked eggs after then, and finish the breading by dipping it in the Panko breadcrumbs. I like to press the breadcrumbs in with my hands to guarantee that they stick! Place your breaded chicken cutlets in the hot pan and cook for three minutes before flipping. Cook 3-4 minutes on the other side until both sides are golden brown. Finally, finish cooking the chicken in the oven for about ten minutes or until it reaches an internal temperature of 165 degrees. You will be left with the most delicious, juicy crispy chicken cutlets! 

What Kind Of Chicken Should I Use? 

To make these true chicken cutlets, I use boneless skinless chicken breast. You could use this same method to fry chicken thighs or drumsticks as well! I also like using boneless skinless chicken breasts because they are lower in fat content than other cuts. Since fried chicken uses a lot of oil, this feels more balanced to me! 

How Do You Keep The Breading On A Chicken Cutlet? 

Is there anything more frustrating than when you go to all the trouble of hand-breading and frying your chicken only for the breading to fall off in the skillet? The crunchy breading is the very best part of fried chicken, so we want all that crispy, flavorful goodness to remain intact! To keep the breading on your chicken, I have a few tips! 

1. Chill the breaded chicken cutlets before frying- I don’t do this every time, but if I’m not in a hurry I try to let the cutlets rest in the refrigerator for about 30 minutes or so. The cold temperature helps the flour and egg mixture bind to the chicken, which will keep your bread crumbs sticking! This isn’t necessary but definitely helps! 
2. Pat the breading in- This simple tip makes the biggest difference! Simply press the Panko breadcrumbs into the chicken breasts with your hands. 
3.  Don’t overcrowd the pan! If you double the recipe, be sure to fry the chicken in batches. This will ensure that your pan isn’t overcrowded which helps your breading stay on.

What Are The Benefits of Avocado Oil? 

Unlike other oils, avocado oil is high in monounsaturated fats and low in saturated fats. Monounsaturated fats can help lower LDL cholesterol. It is also high in antioxidants and vitamins and is a more anti-inflammatory oil!  

Does Avocado Oil Taste Different Than Canola Or Vegetable Oil? 

Avocado oil is a healthier oil for you AND it has a neutral flavor that emphasizes the natural flavor of the chicken! Like canola oil or vegetable oil, it is a neutral oil. To me, it tastes less greasy and more crispy! Avocado oil is also easier to fry your chicken with. It allows the chicken to crisp up without overheating the oil because avocado oil can be cooked at a higher temperature  than other oils like extra virgin olive oil.

Could I Bake These Instead?

Nothing can match the crispiness and golden crust of fried chicken, but you could absolutely bake these instead! Follow the same steps when it comes to breading the chicken, but instead of frying it simply put it on a baking sheet and bake at 350 until the chicken reaches an internal temp of 165 degrees. To get a crispier crust, you could also air fry your chicken! Put the breaded chicken cutlets in your air fryer and cook at 350 until done.

How Should I Serve This Recipe?

These crispy chicken cutlets make a perfect protein for so many dishes! I love to slice them and use them to top a salad like my Easy Peasy Baby Bleu salad or Tuscan Kale salad. It is also delicious on a sandwich or a wrap! They make a perfect base for chicken parmesan- just top with parmesan cheese and marinara sauce and bake! They are also delicious on their own with a side vegetable like broccolini or cauliflower two ways. To sum it up, these chicken cutlets go with just about anything! 

Watch Me Make Crispy Chicken Cutlets: 

Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed, and stay savvy!!!

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