Southern Fried Chicken Fillets

Golden, crispy, and seasoned just right—these chicken cutlets bring that Southern charm straight to your dinner table. Perfectly juicy inside with a flavorful crunch outside, they’re a classic crowd-pleaser.

INGREDIENTS:

2 large boneless, skinless chicken breasts

1 cup buttermilk

1 teaspoon hot sauce optional

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 large eggs beaten

1 cup breadcrumbs preferably panko for extra crunch

vegetable oil for frying

DIRECTIONS:

Pound the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin.

In a shallow dish, combine buttermilk and hot sauce. Submerge the chicken breasts, cover, and refrigerate for at least 30 minutes or up to 4 hours.

Prepare three shallow dishes: one with seasoned flour (flour, garlic powder, onion powder, smoked paprika, salt, pepper), one with beaten eggs, and one with breadcrumbs.

Remove the chicken from the buttermilk, let excess drip off, then dredge in flour, dip in eggs, and coat in breadcrumbs.

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Fry the chicken cutlets in batches for 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

Transfer to a paper towel-lined plate to drain. Serve hot.