Hands-on Time: 20 minutes
Total Time: 20 minutes
- 24 oz chicken cutlets
- 1 c buttermilk
- 1 c flour
- canola oil
- Cut chicken into 1″ pieces; season with salt and pepper.
- Dip in buttermilk, then in flour.
- In batches, fry the chicken in 1/2″ canola oil in a large skillet over medium-high heat until golden and cooked through, 1 to 2 minutes per side; drain and season with salt.
- Serve with dipping sauce and corn on the cob.
This is a simple and delicious recipe that I’ll be making again very soon! It’s perfect for a lunch or light dinner or even for snacking!
The original recipe comes from Real Simple’s “10 Ideas for: Chicken Breasts.” You’ve probably noticed that I prefer to use chicken cutlets for just about all of my chicken recipes. I also changed up a couple other things you may or may not have noticed.
One, this recipe recommended serving with barbecue sauce. We opted for ranch dressing and sriracha ketchup. Both were very good.
The recipe also recommended serving with corn on the cob. I did a variation and went with the Buttery Grilled Corn recipe. When the grill isn’t available during the winter months I have tried this recipe with frozen, steam-in-the-microwave corn and it tastes almost the same!
As always, when frying with oil, be sure you don’t leave it unattended or have any distractions. And set up everything you’ll need before you start (ie: plate close by with paper towels for draining and cooling as pieces come out of the oil).