Crispy Oven-Fried Chicken Cutlets: Easy and Delicious Recipe

Table of Contents

1. Introduction
2. Ingredients You'll Need
3. Preparing the Breading
4. Coating the Chicken Cutlets
5. Cooking the Chicken Cutlets
6. Serving Suggestions
7. Storing and Reheating
8. Variations for Dietary Restrictions
9. Tips and Tricks
10. Frequently Asked Questions (FAQs)

Introduction

🍗 Oven-Fried Chicken Cutlets: A Fast and Easy Family Favorite 🍗

Hey there! My name is Amy, and I'm a mom and natural food chef. I'm here today to share with you our go-to recipe for oven-fried chicken cutlets. This dish is a hit with both parents and kids, and it's super easy and quick to make. Not only that, but you can make these cutlets ahead of time, store them in the fridge, or even freeze them for later. By making your own chicken cutlets, you have full control over the ingredients, ensuring a healthy and delicious meal for your family. So, let's get started!

Ingredients You'll Need

To make these oven-fried chicken cutlets, you'll need the following ingredients:

• Chicken cutlets (thinly sliced chicken breasts or chicken tenders)
• Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (or regular flour if not concerned about gluten)
• Salt and pepper
• Eggs
• Gluten-free or regular panko breadcrumbs
• Butter (or avocado oil for dairy-free option)
• Avocado oil (or other high-heat vegetable oil)

Preparing the Breading

Before we start with the chicken cutlets, let's prepare the breading. For the coating, we'll be using a double coating method for extra crispiness.

1. In the first position, combine the gluten-free flour, a pinch of salt, and some pepper on a plate.
2. In the middle position, crack two eggs into a bowl and whisk them together using a fork until fully incorporated.
3. In the final position, spread out the gluten-free or regular panko breadcrumbs on another plate and season with salt and pepper.

Coating the Chicken Cutlets

Now that we have our breading ready, let's coat the chicken cutlets for that crispy exterior.

1. Take a chicken cutlet and coat each side with the flour mixture, ensuring an even coverage.
2. Dip the floured cutlet into the beaten eggs, allowing any excess to drip off.
3. Press the cutlet into the breadcrumbs, making sure to get a good coating on both sides.

Repeat the coating process for the remaining chicken cutlets. You can add fresh coating as needed for a perfect crispiness.

Cooking the Chicken Cutlets

Before we move on to cooking the chicken cutlets, let's preheat the oven to 400 degrees Fahrenheit. While the oven is preheating, we'll get the baking sheet ready.

1. Place about two tablespoons of butter on the baking sheet, spreading it around the bottom.
2. Drizzle avocado oil (or other high-heat oil) evenly over the butter to coat the surface.

Now, it's time to cook the chicken cutlets in the oven-frying method!

1. Place the baking sheet in the preheated oven to melt the butter and heat up the oil.
2. Once the butter is melted and the oil is hot, carefully place the coated chicken cutlets on the baking sheet.
3. Cook the chicken cutlets for about 8-10 minutes on each side, or until they are golden brown and crispy.

Serving Suggestions

Once the oven-fried chicken cutlets are cooked to perfection, it's time to serve and enjoy! Here are some serving suggestions:

• Serve with ketchup for kids or hot sauce for adults.
• Make it a buffalo-style dish by tossing the cutlets in buffalo sauce.
• Pair with a side of steamed veggies or a fresh salad for a complete meal.

Storing and Reheating

If you have any leftovers or want to make a batch for future meals, here's how to store and reheat the oven-fried chicken cutlets:

• Let the cooked cutlets cool completely.
• Store them in an airtight container in the refrigerator for up to three days.
• To reheat, preheat the oven to 350 degrees Fahrenheit and place the cutlets on a baking sheet. Bake for about 10 minutes or pan-fry until heated through and crispy.

You can also freeze the cooked cutlets for longer storage. Make sure to defrost them first before reheating.

Variations for Dietary Restrictions

If you have dietary restrictions or preferences, here are some variations you can try:

• Gluten-free: Use gluten-free flour and breadcrumbs, such as Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and gluten-free panko breadcrumbs.
• Paleo or grain-free: Experiment with a paleo flour blend or almond flour for the coating. Use crushed-up Siete tortilla chips for the final coating.
• Dairy-free: Skip the butter and use avocado oil for both the baking sheet and coating.

Feel free to get creative and adapt the recipe to suit your needs!

Tips and Tricks

• Use thinly sliced chicken breasts or chicken tenders for a crispy exterior and fully cooked interior.
• Ensure you have a sturdy flat baking sheet to prevent uneven cooking and oil distribution.
• Make a larger batch of coated chicken cutlets for easier cleanup and future meals.
• Try different sauces or seasonings to customize the flavor.
• Use a meat thermometer to check for doneness if desired.

Frequently Asked Questions (FAQs)

Q: How long do these oven-fried chicken cutlets stay fresh in the fridge? A: They can be stored in the refrigerator for up to three days.

Q: Can I freeze these oven-fried chicken cutlets? A: Yes, you can freeze them for longer storage. Just defrost them before reheating.

Q: Can I use regular flour instead of gluten-free flour? A: Absolutely! You can use regular flour if gluten isn't a concern for you.

Q: What is the best oil to use for oven-frying? A: Avocado oil is recommended for its high smoke point, but you can use other high-heat oils as well.

Q: Can I make these chicken cutlets ahead of time? A: Yes, you can make them ahead of time and store them in the fridge or freezer for later use.

Q: How can I reheat the oven-fried chicken cutlets to maintain their crispiness? A: Reheat them in a preheated oven at 350 degrees Fahrenheit until heated through and crispy.

That's it! Now you have a delicious and easy recipe for oven-fried chicken cutlets. Enjoy your meal and happy cooking! 🍽️

Resources:

• Bob's Red Mill